Jollof Rice

Rinse the long-grain rice thoroughly under cold water until the water runs clear. Set aside to drain.

In a blender, combine the roughly chopped onion, red bell pepper, Scotch bonnet pepper (if using), garlic, ginger, and half of the diced tomatoes (400g). Blend until smooth, adding a splash of water if needed to help it blend.

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.

Stir in the tomato paste and cook for 3-5 minutes, stirring constantly, until it darkens in colour and smells fragrant. This deepens the flavour.

Pour the blended pepper and tomato mixture into the pot. Add the remaining diced tomatoes (400g), curry powder, dried thyme, chicken bouillon powder (if using), bay leaves, salt, and black pepper. Stir well.

Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the oil starts to separate and rise to the top. This is crucial for a rich flavour.

Stir the rinsed rice into the cooked sauce, ensuring every grain is coated. Pour in the chicken stock. Taste and adjust seasoning if necessary.

Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the pot tightly with foil first, then the lid (to create a tight seal that traps steam). Cook for 25-30 minutes without lifting the lid.

After 25-30 minutes, turn off the heat but leave the pot covered for another 10-15 minutes. This allows the rice to steam and become fluffy.

Remove the lid and foil, gently fluff the rice with a fork, and serve hot.