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West African jollof rice, long-grain rice cooked in a smoky spiced tomato and pepper sauce. Serves 4.
Blitz the tomatoes, red pepper, half the onion and the scotch bonnet into a smooth puree.
Fry the rest of the sliced onion in the 60 ml oil over medium heat for 4 minutes, then stir in the tomato paste and cook for 2 minutes.
Pour in the blended puree and cook for 10-12 minutes, stirring, until deep red and thick, then add the curry powder, thyme, bay and 5 g salt.
Wash the 2 cups rice well, stir it into the sauce with the 500 ml stock, and bring to a simmer.
Cover tightly and cook over low heat for 25-30 minutes, until the rice is tender and lightly smoky at the base. Do not stir much or it turns sticky.
