Jollof rice

• 500 g Rice (long-grain parboiled)
  Swaps (2)
• 4 u Tomato (ripe)
  Swaps (1)
• 2 u Onion (1 for the sauce and 1 sliced)
• 3 cloves Garlic
• Salt (to taste)
• 5 tablespoons Vegetable Oil
• 1 piece Ginger (3 cm piece)
• 3 tablespoons Tomato Puree (concentrated)
• 2 u Red Pepper
• 1 teaspoon Thyme (dried)
• 2 leaves Bay Leaf
• 600 ml Chicken Stock (or vegetable stock)
  Swaps (1)
• 1 u Scotch Bonnet (to taste)
• 1 teaspoon Curry Powder

Instructions

1. 1

   Blend the tomatoes, peppers, one onion, the scotch bonnet, garlic and ginger into a smooth sauce.

2. 2

   Heat the oil in a wide, heavy pan and brown the sliced onion. Add the tomato paste and fry it, stirring, until it darkens.

   8 min

3. 3

   Pour in the blended sauce with the curry powder, thyme, bay leaves and salt and cook over medium heat, stirring, until reduced by half and the oil rises to the surface.

   20 min

4. 4

   Rinse the rice until the water runs clear and add it to the sauce with the stock. Stir once, cover with foil and the lid and cook on very low heat without stirring.

   25 min

5. 5

   Check the rice: if it is still hard, add a little water and keep cooking, covered. At the end, turn up the heat for 2 minutes so the bottom toasts lightly. Fluff with a fork and serve.

   5 min