West African Jollof Rice

Smoky one-pot tomato-pepper rice — the heart of any West African celebration.

Ingredients

• 2 cups Long-grain rice
• 6 Roma tomatoes
• 2 Red bell pepper
• 1 Scotch bonnet
• 1 Onion
• 3 tbsp Tomato paste
• 2 Bay leaves
• 1 tsp Thyme
• 1 tsp Curry powder
• 3 cups Vegetable stock
• 1/3 cup Vegetable oil

Method

1. Blend tomatoes, peppers, half the onion until smooth.
2. Cook remaining onion in oil, add tomato paste, fry 5 min.
3. Add blended base and reduce until darkened, 12-15 min.
4. Stir in rice, spices, bay leaves and stock. Cover with foil then a tight lid.
5. Simmer on very low heat 25 min. Do not lift the lid. Rest 10 min, fluff.

Chef's tips

• Char the bottom lightly — that smoky layer is the soul of jollof.