Authentic Nigerian Jollof Rice

Ingredients

• 3 cups long-grain parboiled rice
• 6 fresh Roma tomatoes
• 2 red bell peppers (tatashe)
• 1 medium red onion
• 2 scotch bonnet peppers (habanero)
• 1/2 cup vegetable oil
• 3 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 tablespoon curry powder
• 2 bay leaves
• 2 cups chicken broth
• Salt to taste

Instructions

1. 1

   Blend the tomatoes, red bell peppers, scotch bonnet peppers, and half of the onion until smooth.

2. 2

   In a large pot, heat the vegetable oil over medium heat. Slice the remaining half of the onion and fry until translucent.

3. 3

   Add the tomato paste and fry for about 5 minutes, stirring frequently to prevent burning.

4. 4

   Pour in the blended tomato and pepper mixture. Cook for 15-20 minutes until the sauce reduces and the oil begins to float on top.

5. 5

   Stir in the thyme, curry powder, bay leaves, and chicken broth. Season with salt to taste and bring to a boil.

6. 6

   Wash the rice thoroughly until the water runs clear. Stir the washed rice into the boiling sauce.

7. 7

   Cover the pot tightly with foil and a lid to trap the steam. Reduce the heat to low and let it cook for 30-40 minutes, or until the rice is tender and the liquid is absorbed.

8. 8

   Stir gently from the bottom to mix the flavors. Serve hot with fried plantains and grilled chicken.