Nigerian Jollof Rice

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Blend peppers, tomatoes, chilli and onion until smooth. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

3. 3

   Cook tomato paste in oil until dark red, then add the blended mixture. Stop once or twice to scrape the sides and continue until the mixture is uniformly smooth with no dry spice or fibrous pieces remaining.

4. 4

   Reduce until thick and the oil separates; season with thyme and curry. Keep over medium-low heat for 10–15 minutes, stirring frequently, until the volume has visibly reduced and the flavour is concentrated without scorching.

5. 5

   Stir in rice and stock, cover tightly and cook on low heat. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

6. 6

   Let the bottom toast lightly, then rest before fluffing. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.