TASTY PERFECT JOLLOF RICE

J ollof rice is a delicious and filling staple that is best served with an equally appetizing side of meat or mixed with chicken and vegetables or only with chicken.

Enjoy a version of the West African staple, jollof rice. It’s a great partner to chicken, fish or salad and you can use a ready-made sauce if you prefer.

Most people always want to get this dish right and I can assure you that if you follow the instructions, you will get it right.

INGREDIENTS:

1. 400g basmati rice

2. 3 red peppers, halved and deseeded

3. 1 white onion, halved

4. 2 garlic cloves

5. 1 tbsp grated ginger, or ginger purée

6. 1 Scotch bonnet chilli, de-seeded if you prefer less heat (optional)

7. 5 tbsp vegetable or sunflower oil

8. 100g tomato purée

9. 2 bay leaves

10. 1 tbsp dried thyme

11. 2tsp curry powder (we used hot madras)

12. ½ tsp ground white pepper

13. 600ml hot chicken stock, made with 2 stock cubes

DIRECTIONS: STEP 1:

Heat the oven to 200C/180C fan/ gas 6. Tip the rice in a sieve, rinse under cold water, drain and set aside. Put the peppers, onion, garlic, ginger and chilli, if using, in a food processor and blitz until chopped.

STEP 2:

Heat the oil in an oven proof casserole over a medium heat and fry the tomato purée for 2-3 mins, stirring often.Add the blitzed pepper mixture and fry for 5 mins more, then add the herbs, spices and 1 tsp salt. Fry for a further 1-2 mins, then stir in the rice to coat. Pour in the stock, stir, cover and bake for 45 mins until the rice is tender.

**Recipe source: BBC Food online