West African Jollof Rice

West African jollof rice cooked in a deeply seasoned tomato-pepper base until the grains are fluffy and richly coloured.

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The tomato base is fried until concentrated before the rice goes in; this step gives jollof its depth and helps avoid a watery finish.

Ingredients

• 500 g long-grain parboiled rice (rinsed and drained)
• 2 red bell peppers (roughly chopped)
• 400 g ripe tomatoes
• 2 onion (one blended, one sliced)
• 4 garlic cloves
• 20 g fresh ginger
• 3 tbsp tomato paste
• 700 ml chicken or vegetable stock (hot)
• 80 ml neutral oil
• 1 tsp dried thyme
• 1 tsp curry powder
• 2 bay leaves
• 1 tsp smoked paprika
• 1.25 tsp salt

Step-by-step method

1. Blend the peppers, tomatoes, one onion, garlic and ginger until smooth.
2. Heat the oil in a heavy pot over medium heat and cook the sliced onion for 5 minutes. Add the tomato paste and fry for 2 minutes.
3. Pour in the blended pepper mixture carefully. Cook uncovered for 15–20 minutes, stirring often, until reduced and the oil begins to separate around the edges.
4. Add thyme, curry powder, paprika, bay leaves and hot stock. Taste and season the sauce slightly more strongly than you want the finished rice.
5. Stir in the drained rice, bring to a gentle boil, then cover tightly with foil and a lid. Reduce the heat to very low and cook for 25 minutes.
6. Check the rice. If still firm, sprinkle over 60–100 ml hot water, cover again and steam for another 8–10 minutes.
7. Remove the bay leaves, fluff gently and rest covered for 5 minutes before serving.