Jollof (Nigerian)

Nigerian Jollof

• 2 Red bell peppers
• 5 Tomatoes
• 2 Onions
• 1 Scotch bonnet pepper
• ½ cup Sunflower oil
• 2 tablespoons Tomato paste/puree
• 1 teaspoon Mild curry powder
• ½ Dried thyme
• 2 medium Bay leaves
• 1 cup Chicken stock
• 2 cubes Chicken stock cubes
• 2 cups Golden Basmati Rice or any long-grain parboiled rice
• Salt

Instructions

• Wash the tomatoes and peppers. Remove the stalk from the peppers. Peel the onions. Wash the rice under a cold tap until the water runs clear, and drain in a colander.
• Cut one onion into quarters and add into a blender. Add three tomatoes, red bell pepper and scotch bonnet pepper, then add half a cup of water and liquidize until smooth. Keep aside.
• Chop the remaining onion. Slice the remaining tomatoes thinly.
• Heat the oil in a pan under medium heat, then pour the chopped onions. Cook until the onions start to brown.
• Add the blended pepper mix, curry powder, thyme, bouillon cubes, and bay leaves into the pan—Cook for 20 mins making sure to stir occasionally. Then add the tomato paste and the sliced tomatoes. Reduce the heat and allow simmer until the moisture reduces significantly and the oil separates to settle on the surface.
• Bring back the heat to medium. Add the washed rice and the stock, then add two cups of water and taste for salt. Allow the rice to boil, then reduce the heat slightly. Check the rice after 15 mins; if there is still liquid on top of the rice, place the lid back on. Check again after 5 mins, and repeat until most of the liquid at the top is absorbed, and you can see the rice.
• Stir through with the wooden spoon and reduce the heat to lowest for the remaining sauce in the rice to be absorbed. Continue to check and stir every 5 mins until all the liquid is absorbed.
• Stir through with a wooden spoon and cover for a few minutes before serving.