Jollof Rice

Ingredients

• 3 cups long grain parboiled rice
• 700 g chicken, beef, or turkey, cut into pieces
• 6 medium Roma or plum tomatoes
• 2 red bell peppers
• 2 Scotch bonnet peppers, adjust to taste
• 2 large onions
• 4 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 2 teaspoons curry powder
• 1 teaspoon dried thyme
• 2 seasoning cubes
• 1 teaspoon salt, plus more to taste
• 1 teaspoon white or black pepper
• 3 cups chicken or beef stock
• 1 bay leaf

How to make it

1. Season the protein with 1 teaspoon salt, 1 seasoning cube, thyme and pepper. Cook until tender, then reserve the stock and lightly fry or grill the pieces.
2. Blend tomatoes, bell peppers, Scotch bonnet and one onion until smooth.
3. Heat oil in a heavy pot. Sauté sliced onion, add tomato paste and fry for 2 to 3 minutes.
4. Add the blended pepper mixture. Cook uncovered over medium heat for 15 to 20 minutes, stirring until the excess water reduces and the sauce tastes cooked.
5. Add curry powder, thyme, remaining seasoning cube, bay leaf and salt. Pour in the reserved stock.
6. Wash the rice until the water is reasonably clear. Stir it into the sauce, making sure the liquid is just enough to cook the rice.
7. Cover tightly with foil or baking paper and a lid. Cook on low heat for 25 to 30 minutes. Check occasionally and add a little stock or water only if necessary.
8. Fluff gently, fold in the cooked protein and rest for 5 minutes before serving.