Nigerian · 1 hr 15 min · serves 6

Jollof rice

Kept by The Bhook kitchen

Ingredients

• 500 g long grain rice
• 6 tomatoes
• 2 red bell peppers
• 2 scotch bonnets
• 2 onions
• 150 ml groundnut oil
• 3 tbsp tomato paste
• 2 stock cubes
• 1 tsp thyme
• 1 tsp curry powder
• 2 bay leaves

Method

1. Blend the tomatoes, peppers, scotch bonnets and one onion to a smooth base.
2. Fry the second onion sliced in the oil, add the tomato paste and fry 3 minutes.
3. Pour in the blended base and fry it down hard, 20 to 25 minutes, until it darkens and the oil rises. This is the whole dish.
4. Add stock cubes, thyme, curry powder, bay and just enough water, then stir in the washed rice.
5. Cover tightly and steam on low for 30 minutes without stirring. Let the base catch slightly at the end.

The smoky bottom layer is a feature. Foil under the lid keeps the steam in.