Party Jollof Rice

Ingredients

• Parboiled long-grain rice750 g
• Red palm oil120 ml
• Jollof seasoning cubes3 cubes
• Plum tomatoes5 medium
• Red bell peppers2 large
• Scotch bonnets2 (or to taste)
• Onion1 large + half for garnish
• Chicken or beef stock750 ml
• Bay leaves2
• Curry powder, thyme, saltto taste

Steps

1. 1

   Blend tomatoes, peppers, scotch bonnets and onion into a smooth purée. Reduce over medium heat until thick and dark — about 20 minutes.

2. 2

   Heat palm oil in a heavy pot. Add chopped onion and fry until golden. Add the reduced pepper purée and fry until oil separates.

3. 3

   Stir in bouillon, curry powder, thyme and bay leaves. Add stock and bring to a boil.

4. 4

   Rinse the rice once. Add to the pot, stir gently, then cover with foil and a tight lid.

5. 5

   Drop heat to the lowest setting. Cook undisturbed for 25 minutes. Do not lift the lid.

6. 6

   Fluff gently, scrape up the bottom-pot, and serve with fried plantain.