Nigerian Jollof Rice

Method

1. 1

   Blend the sauce

   Blend the peppers, tomatoes, half the onion and Scotch bonnet for 1 minute until smooth and pourable, with no large pieces.

2. 2

   Fry the onion

   Heat the oil in a heavy-based lidded pot over medium heat for 2 minutes until shimmering, then fry the remaining onion for 5 minutes, stirring, until soft and lightly golden.

3. 3

   Fry the tomato purée

   Add the tomato purée and cook over medium heat for 2 minutes, stirring continuously, until it darkens slightly and smells less raw.

4. 4

   Reduce the pepper sauce

   Add the blended sauce and simmer uncovered over medium heat for 20 to 25 minutes, stirring often, until thick and glossy; a spoon drawn across the base should leave a brief trail.

5. 5

   Season the sauce

   Stir in the thyme, curry powder, bay leaf and 6 g salt, then simmer over low heat for 1 minute until fragrant; taste and add salt in small pinches until savoury but not overly salty.

6. 6

   Add rice and measured liquid

   Stir in the rinsed rice until coated, pour in 450 ml boiling water and bring to a gentle simmer over medium heat for about 2 minutes, until small bubbles appear around the edges.

7. 7

   Steam the rice

   Cover tightly and cook over the lowest heat for 25 minutes without stirring; check that the grains are tender with no hard centre and the liquid is absorbed.

8. 8

   Finish if needed

   If rice is still firm and the pot is dry after 25 minutes, sprinkle over the remaining 50 ml boiling water, cover and cook on the lowest heat for 5 minutes, until grains are tender with no hard centre.

9. 9

   Rest and fluff

   Turn off the heat and leave covered for 10 minutes, until steaming has finished; remove the bay leaf, fluff gently with a fork and serve hot.

Tips

• Weigh the rice before rinsing. Rinse until the water is mostly clear, then drain in a sieve until it stops dripping and no water pools beneath it.
• Use a heavy pot with a close-fitting lid and the smallest burner for steaming. Avoid stirring during cooking so the rice stays separate and is less likely to catch.
• Taste the sauce before adding the rice and season until savoury; tomato acidity and saltiness vary by brand and batch.
• Wash hands and utensils thoroughly after handling Scotch bonnet.

Swaps

• Use a mild red chilli for less heat, or omit it for a chilli-free version.
• Use vegetable oil in place of sunflower oil.

Storing

Cool leftovers promptly and refrigerate within 2 hours. Use within 2 days, and reheat once until steaming hot throughout, adding a splash of water if needed.