Nigerian Jollof Rice

STEP BY STEP

Method

1. 1

   Rinse 2 cups parboiled rice in several changes of cool water until the water is much clearer, then drain well. Blend 4 tomatoes, 2 red peppers and half the onion until smooth; keep the other half of the onion finely sliced.

2. 2

   Heat 1/4 cup oil in a heavy pot over medium heat. Add the sliced onion and cook for 3–4 minutes until softened, then stir in 2 tablespoons tomato paste and fry for 4–5 minutes until it darkens slightly and the raw tomato smell reduces.

3. 3

   Carefully add the blended pepper mixture. Cook uncovered over medium heat for 15–20 minutes, stirring from the bottom every few minutes, until it reduces, the colour deepens and small pools of oil appear at the surface.

4. 4

   Stir in 1 teaspoon curry powder, 1 teaspoon thyme, 2 bay leaves and salt. Add 2 cups stock, bring to a steady simmer and taste the liquid; it should be slightly more seasoned than the finished rice.

5. 5

   Add the drained rice and stir once so every grain is coated. The liquid should sit just above the rice; add a small amount of hot water only if needed. Cover the pot first with foil or baking paper and then the lid to trap steam.

6. 6

   Cook on the lowest heat for 25–35 minutes. Avoid frequent stirring. Check near the end: the grains should be tender and separate, with no hard centre. If still firm, sprinkle over 2–4 tablespoons hot water, cover and steam for another 5–8 minutes.

7. 7

   Turn off the heat and rest the covered rice for 10 minutes. Remove the bay leaves, fluff gently from the edges with a fork and serve. For a smokier flavour, allow only a light crust to form at the bottom without burning.