West African Jollof Rice Steamed in Pepper Sauce

What you need

• 500 g (2 1/2 cups) parboiled long-grain rice
• 4 plum tomatoes, roughly chopped
• 2 red bell peppers, seeded and roughly chopped
• 1 scotch bonnet chili, stem removed; use half for milder heat
• 2 red onions, 1 roughly chopped, 1 thinly sliced
• 3 cloves garlic
• 3 cm ginger, peeled
• 100 ml (scant 1/2 cup) vegetable oil
• 4 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp curry powder
• 2 chicken stock cubes, crumbled
• 600 ml (2 1/2 cups) chicken stock, hot
• salt, to taste

Method

Restated from the original video

1. 1

   Rinse the rice in a sieve under cold water until the water runs almost clear, then leave it to drain.

2. 2

   Blend the tomatoes, bell peppers, scotch bonnet, the chopped onion, garlic and ginger until smooth.

3. 3

   Heat the oil in a large heavy pot with a tight lid over medium heat. Fry the sliced onion until soft and starting to brown, 5-6 min.

4. 4

   Stir in the tomato paste and fry, stirring often, until it turns a deeper brick red, 4-5 min.

5. 5

   Pour in the blended pepper mixture, add the bay leaves, thyme and curry powder, and bring to a boil.

6. 6

   Simmer uncovered, stirring now and then, until the sauce has thickened, darkened and oil shines on the surface, 20-25 min.

7. 7

   Crumble in the stock cubes, then taste and add salt as needed. The sauce should taste slightly over-seasoned, since the rice will absorb it.

8. 8

   Add the rice and stir until every grain is coated in sauce.

9. 9

   Pour in the hot stock so the liquid sits just level with the rice, and bring to a boil.

10. 10

    Cover the pot with a sheet of foil and then the lid, turn the heat to the lowest setting and steam for 20 min without stirring.

11. 11

    Check the rice. If it is still firm and dry, splash in a few tablespoons of water, cover again and steam until tender, 10-15 min more.

12. 12

    Turn off the heat and leave covered for 5 min. Remove the bay leaves and fluff the rice with a fork before serving.

Imported from marocmama.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.