Nigerian Jollof Rice

Ingredients

• 4 ripe tomatoes
• 2 red bell peppers
• 1 scotch bonnet chilli
• 2 onions
• ⅓ cup cooking oil
• 3 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp ground ginger
• 2 cloves garlic, crushed
• 1½ tsp salt
• 3 cups long-grain parboiled rice, rinsed
• 3 cups water

Method

1. Blend the tomatoes, peppers, scotch bonnet and 1 onion until smooth. Slice the other onion.
2. Fry the sliced onion in the oil until soft, add the tomato paste and fry for 3 minutes.
3. Pour in the blended sauce and add the thyme, bay, ginger, garlic and salt. Cook for 20 minutes until thick and the oil rises to the top.
4. Stir in the rice and water. Cover tightly (a sheet of foil under the lid helps) and cook on low heat for 30 minutes, until the rice is tender. Stir once halfway.
5. Let the bottom catch a little for the smoky “party” flavour, then fluff and serve.

Gluten-free check: Many cooks add a stock cube; if you do, use one labelled gluten-free – most standard cubes are not. Curry powder is also common – use a gluten-free one or leave it out.