Jollof rice
Long-grain rice steamed in a rich, slowly fried sauce of tomatoes, red peppers, scotch bonnet and onion until every grain is coated red.
Method
- 1
Blend the peppers, tomatoes, scotch bonnet and the chopped onion to a smooth puree.
- 2
Pour it into a saucepan and boil, stirring now and then, until reduced by about half and thick.
- 3
Meanwhile, wash the rice in several changes of water until the water runs clear, then drain it well.
- 4
Heat the oil in a large heavy pot over medium heat and fry the sliced onion until soft.
- 5
Add the tomato paste and fry, stirring constantly, until it darkens to a brick red and loses its sharp smell.
- 6
Add the reduced puree, curry powder, thyme and bay leaves and fry, stirring often, until the oil rises to the surface.
- 7
Pour in the stock, add the salt and taste. The liquid should be well seasoned, a little saltier than you would eat it.
- 8
Stir in the rice and level it so it sits just under the liquid. Bring to the boil.
- 9
Cover with a sheet of foil and the lid, turn the heat to low and cook without stirring until the liquid is absorbed and the rice is tender.
- 10
If the rice is still firm, sprinkle over a few tablespoons of water, cover again and cook a little longer.
- 11
For the smoky party flavour, turn the heat up for the last few minutes so the bottom toasts without burning.
- 12
Remove the bay leaves, fluff the rice with a fork and serve with fried plantain and chicken.
Notes
- Frying the tomato base until the oil separates is the step that gives jollof its deep flavour, so do not rush it.
- Parboiled rice holds its shape best. With basmati, use about 600 ml of stock and check it sooner.
Equipment
Blender, Medium saucepan, Large heavy pot with a lid, Kitchen foil