Jollof Rice

Method

1. 1

   Blend red bell peppers, scotch bonnet and onion into a smooth base.

2. 2

   Fry tomato paste in hot oil until it darkens and loses its raw edge.

3. 3

   Add the blended pepper base and cook down for 15 minutes until thick.

4. 4

   Season with stock cubes, thyme and bay leaf, then stir in washed long grain rice.

5. 5

   Cover tightly and steam on low heat for 25–30 minutes without stirring.

6. 6

   Fluff, rest for 5 minutes and serve with fried plantain.