How to make Jollof rice

Ingredients

• 500 g long-grain parboiled rice, rinsed
• 1 tin (400 g) chopped tomatoes, 2 red peppers and 1 onion, blended smooth
• 1 whole Scotch bonnet chilli, left uncut (optional, for gentle heat)
• 4 tablespoons vegetable oil
• 1 more onion, sliced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme, 1 teaspoon curry powder and 2 bay leaves
• About 600 ml chicken or vegetable stock, and salt

Method

1. Heat the oil in a heavy pot and fry the sliced onion for 5 minutes, then add the tomato paste and fry for 3 minutes, stirring.
2. Pour in the blended tomato and pepper mixture, add the chilli, thyme, curry powder and bay leaves, and simmer for about 20 minutes, stirring now and then, until thick and the oil rises to the top.
3. Add the stock and salt, bring to the boil, then stir in the rice. The liquid should just cover the rice.
4. Cover tightly with foil and a lid and cook on the lowest heat for 25 to 30 minutes, without stirring, until the rice is tender. Add a splash of water if it dries out too soon.
5. Remove the bay leaves and chilli, stir gently and serve with fried plantain and chicken. A little browned rice at the bottom is prized as the 'party' taste.