Name: Jollof rice
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: African, Nigerian
Ingredients: 275g red peppers deseeded; 100g plum tomatoes chopped; 1 scotch bonnet chilli deseeded (use half if you prefer less heat); 50g onion chopped; 25g garlic peeled; 25g ginger peeled; 70ml olive oil; 120g red onion finely sliced; 5g white peppercorns; 3g curry powder; 3g dried thyme; 3 curry leaves; 30g tomato purée; 300g chicken stock; 3 bay leaves; 300g long grain rice washed thoroughly; 10g butter; chives finely chopped, to serve (optional)

For the ata (red pepper sauce) base

275g red peppers
deseeded
100g plum tomatoes
chopped
1 scotch bonnet chilli
deseeded (use half if you prefer less heat)
50g onion
chopped

For the rice

25g garlic
peeled
25g ginger
peeled
70ml olive oil
120g red onion
finely sliced
5g white peppercorns
3g curry powder
3g dried thyme
3 curry leaves
30g tomato purée
300g chicken stock
3 bay leaves
300g long grain rice
washed thoroughly
10g butter
chives
finely chopped, to serve (optional)

Method

step 1
To make the base, tip the red peppers, plum tomatoes, scotch bonnet and onion into a blender or food processor, and blitz until completely smooth. Pour into a wide saucepan, bring to a medium simmer and cook until you have a thick paste, around 15 mins. Set aside.
step 2
To make the rice, finely dice the garlic and ginger, then crush with the back of a knife to create a paste and set aside. Heat the oil in a wide saucepan and add the onions with 10g fine salt. Sweat the onions over a low heat for 10-15 mins until soft and translucent. Turn up the heat to medium and add the ginger-garlic paste, along with the peppercorns, curry powder, thyme and curry leaves, and cook for 5 mins.
step 3
Add the tomato purée and the ata base, stir well and cook for another 5 mins over a low heat. Pour in the chicken stock, add the bay leaves, stir well and cook for another 5-10 mins over a low heat. Finally, scatter in the rice and stir well, cover with a lid and steam for 10-15 mins over a low heat. Stir gently, add the butter, cover again and cook over a low heat for another 10 mins. Remove from the heat and leave to rest for 10 mins. Sprinkle over the chives, if you like, then serve straight from the pan.