Jollof Rice

Blend the chopped tomatoes and the roughly chopped onion together in a blender with the scotch bonnet pepper until you have a smooth, uniform puree. This tomato base is the foundation of the jollof flavour.

Heat the vegetable oil in a large heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add the finely diced onion and sauté for four minutes until it turns golden and begins to caramelise.

Pour the blended tomato mixture into the pot and cook over medium heat for twenty to twenty-five minutes, stirring frequently, until it reduces significantly, darkens to a deep brick-red colour, and the oil separates at the edges.

Stir in the tomato paste, ground cumin, dried thyme, bay leaves, salt, and black pepper. Cook for two more minutes, stirring well to incorporate the paste and bloom the spices in the concentrated tomato base.

Add the three cups of water or stock to the pot and bring to a vigorous boil. Taste the liquid and adjust the seasoning now, as it will be difficult to season evenly once the rice is added.

Add the rinsed rice to the pot, stir once to distribute it evenly in the sauce, then cover tightly with a lid or with aluminium foil pressed down before placing the lid on top to trap all the steam inside.

Reduce the heat to the lowest setting and cook for twenty-five to thirty minutes without lifting the lid. The rice needs to steam undisturbed to cook evenly and develop a light crust on the bottom of the pot.

Remove from heat and let rest, still covered, for ten minutes. Remove the bay leaves, then fluff the rice gently with a fork, folding from the bottom up. Serve the jollof rice on a platter with grilled meat or fish.