Jollof Rice

Pepper base

• red bell peppers2
• plum tomatoes4
• scotch bonnet chillies1
• onions1

Rice

• sunflower oil5 tbsp
• onions1
• tomato paste3 tbsp
• curry powder1 tsp
• dried thyme1 tsp
• bay leaves2
• long-grain rice400 g
• vegetable stock500 ml
• salt

Pepper base

1. 01

   Deseed and roughly chop the red bell peppers, and quarter the tomatoes and one onion. Blend them with the scotch bonnet chilli to a smooth purée. You want about 600 ml. Rinse the rice in several changes of water until it runs clear and leave it to drain.

Rice

2. 02

   Finely chop the second onion. Heat the oil in a heavy pot and fry the onion for 5 minutes. Add the tomato paste and fry for 3 to 4 minutes until it darkens — this takes the raw edge off. Heat the stock in a small pan and keep it hot.

3. 03

   Pour in the blended purée and cook over medium heat for 15 to 20 minutes, stirring now and then, until it thickens and the oil separates and rises. Do not rush this; it is where the flavour is made.

4. 04

   Stir the curry powder, thyme and bay leaves into the pot, then the drained rice, turning it until every grain is coated red.

5. 05

   Add the hot stock and salt, bring to a simmer, then cover tightly and turn the heat to its lowest setting.

6. 06

   Cook undisturbed for 25 to 30 minutes. Lifting the lid lets the steam out and gives you unevenly cooked rice.

7. 07

   For the smoky base, turn the heat up for the last 2 minutes and listen for a crackle, then take the pot off and let it stand, still covered, for 10 minutes before fluffing.