Jollof Rice

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 30 minutes

Ingredients

4 tomatoes

3 red capsicum

2 red onions

5 cloves garlic

1 thumbsize piece fresh ginger

2 Scotch bonnet chillies

100ml peanut oil (or other neutral oil)

sea salt, to season

3 tbsp tomato paste

500g long grain rice

1 tsp curry powder

1 tsp dried thyme

2 fresh bay leaves

1 tsp smoked paprika

500ml chicken stock

160ml (⅔ cup) water

Directions

Roughly chop the tomatoes, capsicum and 1 of the onions. Smash and peel the garlic cloves, peel and chop the ginger, then halve the chillies and discard the stems.

Transfer it all to a blender and process until smooth.

Slice the remaining onion thinly. Heat the oil in a heavy based saucepan over medium heat.

Add the onion, season with some salt and cook for 2 minutes, stirring. Add the tomato paste and cook for a further 2 minutes.

Carefully pour in the mixture from the blender and bring to a boil. Cook, stirring occasionally, for 35-40 minutes, until the mixture thickens and the oil splits.

Wash the rice in a bowl of cold water, then drain well. Add to the saucepan, then stir in the curry powder, thyme, bay leaves, paprika and season generously with salt.

Pour in the chicken stock and water and bring to a simmer.

Reduce the heat to low and cook, covered, for 35 minutes, or until the water has absorbed and the rice is tender.

Once it’s ready, remove the bay leaves and serve as a side dish with some grilled meat or vegetables.

Nutrition

• Serving Size: 4