Jollof Rice

This is one of Nigeria's most popular dishes, and it is consumed throughout the country. You may be wondering what is so highly rated, and you will be surprised to learn that it is simply rice cooked with tomato, onion, pepper, and a few other spices. It's frequently accompanied by vegetables, chicken or beef, and fried fish. This meal is famous not only in Nigeria, but also in Ghana and other West African countries.

Ingredients

• 1/3 cup oil (vegetable/canola/coconut, not olive oil), 6 medium-sized fresh plum/Roma tomatoes, chopped, OR a 400-gram tin of tomatoes, 6 fresh, red poblano peppers (or 4 large red bell peppers), seeds discarded, 3 medium-sized red onions (1 sliced thinly, 2 roughly chopped), divided, 1/2 to 1 hot pepper, or to taste (yellow Scotch bonnets are my favourite), 3 tablespoons tomato paste, 2 teaspoons (Caribbean/Jamaican-style) curry powder, 1 teaspoon dried thyme,2 dried bay leaves, 5 to 6 cups stock (vegetable, chicken, or beef) or water, divided, 2 teaspoons unsalted butter (optional), divided, 4 cups uncooked converted long-grain rice or golden sella basmati, rinsed, Salt, to taste, Black and white pepper, to taste, Extra: sliced onions, tomatoes

Directions

• Combine tomatoes, red poblano (or bell) peppers, chopped onions, and Scotch bonnets in a blender with 2 cups stock and blend until smooth, about a minute. There should be about 6 cups of mixed mixture. Bring to a boil in a large pot/pan, then reduce to a low heat and cover for 10 to 12 minutes.
• Heat the oil in a big pan and add the chopped onions. Season with a touch of salt and stir-fry for 2 to 3 minutes on medium heat before adding the bay leaves, curry powder, and dried thyme, as well as a pinch of black pepper. After that, add the tomato paste and continue to stir for another 2 minutes. Add the reduced tomato-pepper-Scotch bonnet combination, stir, and reduce by half over medium heat with the lid on for 10 to 12 minutes. This is the stew that will give the pot its identity.
• Add 4 cups of the stock to the cooked tomato sauce and bring it to boil for 1 - 2 minutes.
• Add the rinsed rice and butter, stir, cover with a double piece of foil/baking or parchment paper and put a lid on the pan—this will seal in the steam and lock in the flavour. Turn down the heat and cook on low for 30 minutes.
• Stir rice—taste and adjust as required.
• If you like, add sliced onions, fresh tomatoes and the 2nd teaspoon of butter and stir through.
• One more step is required to prepare Party Rice. Now, Party Rice is essentially Smoky Jollof Rice, which is cooked over an open fire in the traditional way. On the other hand, you can get the identical results on a stovetop. Here's how to do it: Turn raise the heat to high and cover the pan, allowing the rice to "burn" for 3 to 5 minutes. The rice will crackle and snap as it cooks, and it will smell toasted. Remove from the heat and set aside to "rest" until ready to serve. The smokier it is, the longer the lid is left on. Let the celebrations begin!