Jollof Rice (Nigeria, Ghana, Senegal)

Ingredients:

• 2 cups long-grain parboiled rice

• 4 large tomatoes (blended)

• 1 red bell pepper

• 2 scotch bonnet peppers

• 1 onion (sliced)

• 3 tbsp tomato paste

• 2 cups chicken or beef stock

• 1 tsp thyme

• 1 tsp curry powder

• 2 seasoning cubes

• Salt to taste

• ½ cup vegetable oil

• Protein of choice (chicken, beef, or fish)

Instructions:

1. Blend tomatoes, bell pepper, and scotch bonnet. Boil to reduce water.

2. In a pot, heat oil and sauté sliced onions. Add tomato paste, fry for 3 mins.

3. Add the boiled tomato blend. Fry until the oil floats to the top.

4. Season with thyme, curry, seasoning cubes, and salt.

5. Add stock and rice. Stir and cover with foil before closing the lid.

6. Cook on low heat for 20–30 minutes or until rice is done.

7. Stir occasionally to prevent burning. Serve hot with protein.