Nigerian Jollof Rice

• 400g long-grain parboiled rice
• For tomato base: 400g canned tomatoes, 2 red bell peppers, 2 scotch bonnet chilies, 1 large onion
• 3 tbsp tomato paste
• 400ml chicken stock
• 3 tbsp vegetable oil
• 1 tsp curry powder
• 1 tsp thyme
• 2 bay leaves
• Salt
• Fried plantain and grilled chicken to serve

Instructions

1. 1

   Blend tomatoes, peppers, chilies, and onion until smooth.

2. 2

   Fry tomato paste in oil 5 minutes. Add blended tomato mixture. Cook 20 minutes until reduced and oil floats on top.

3. 3

   Add stock, curry powder, thyme, and bay leaves. Bring to a boil.

4. 4

   Add washed rice. Stir once. Cover tightly.

5. 5

   Cook on medium-low heat 30 minutes. Reduce to very low for 10 more minutes.

6. 6

   The bottom should have a slight smoky crust — this is the prized 'party jollof'.

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