Sierra Leonean Smoky Jollof Rice

Ingredients

• • 3 cups parboiled long-grain rice
• • 5 ripe tomatoes, blended
• • 2 red bell peppers, blended
• • 2 scotch bonnets, blended
• • 1 onion blended + 1 sliced
• • 1/2 cup vegetable oil (or half palm oil for colour)
• • 3 tbsp tomato paste
• • 2 bay leaves, 1 tsp thyme, 1 tsp curry powder, 1 tsp white pepper
• • 1 tbsp crayfish powder (optional)
• • 3 cups chicken stock
• • 2 stock cubes, salt to taste

Method

1. 1

   Reduce blended tomato, pepper, scotch bonnet and onion in a dry pot 10 minutes until thickened.

2. 2

   In a heavy pot, heat oil and fry sliced onion until golden. Add tomato paste and cook 3 minutes.

3. 3

   Stir in the reduced pepper base, bay leaves, thyme, curry, white pepper, crayfish and stock cubes. Simmer 15 minutes until oil floats.

4. 4

   Rinse rice well; stir into the sauce with stock — liquid should just cover the rice. Taste for salt.

5. 5

   Cover tightly with foil then lid. Cook on low heat 30 minutes without stirring.

6. 6

   For that signature smoke, raise heat the last 5 minutes to lightly char the bottom. Fluff gently and serve.