Name: Nigerian Jollof Rice
Total time: 1 h
Cuisine: African
Ingredients: 3 Red bell pepper; 3 Plum tomatoes; 1 Onion, medium; 2 Scotch bonnet pepper, or habanero, use less if you don't like it spicy; 1/4 cup Water; 1/2 cup Cooking oil; 1 Onion, medium, sliced; 4 tbsp Tomato paste; 4 clove Garlic, finely minced; 1 tbsp Ginger, grated; 2 Bay leaves; 1 tbsp Thyme; 1 tbsp Curry powder; 1 tsp Salt, or to taste; White pepper, or black pepper, to taste; 1 tbsp Chicken bouillon powder, or 3 cubes; 4 cup Long grain rice, rinsed and drained; 3-4 cup Chicken stock, refer to notes on water ratio; 1 Tomato, large, sliced; 1 Onion, medium, sliced; 2 tbsp Butter, room temperature, optional

Method

8 steps. Tap one to mark it done.

Combine the red bell peppers, plum tomatoes, medium onion, and scotch bonnet peppers in a blender with 1/4 cup of water, and process until completely smooth to create the sauce.
Warm the cooking oil in a large pan over medium heat. Toss in the sliced onion, cooking for approximately 3 minutes until it softens.
Stir in the tomato paste and fry it for roughly 5 minutes, making sure to stir continuously. Mix in the minced garlic, grated ginger, and bay leaves, and continue cooking for another 2 minutes.
Pour the pureed pepper mixture into the pan and simmer over medium heat until the liquid evaporates and the sauce thickens, which should take 10 to 15 minutes.
Incorporate the thyme, curry powder, chicken bouillon powder, salt, and pepper to taste into the mixture. Simmer for an additional 2 to 5 minutes so the seasonings integrate.
Fold the rinsed and drained long-grain rice into the seasoned sauce, ensuring all grains are fully covered. Add the chicken stock, give it a quick stir, seal with a tight lid, and heat on high to achieve a rapid boil.
When the liquid starts boiling, which takes around 3 to 5 minutes, turn the heat down to low right away. Keep the pot tightly sealed and let the grains steam for about 30 minutes until they are soft and fully cooked.
Carefully fold in the butter, sliced tomato, and sliced onions. Turn off the burner right away and put the lid back on so the trapped steam can soften the added vegetables prior to serving.