Jollof Rice

Method

Blend the onions, red peppers, tomatoes, garlic, ginger and chilli into a smooth paste. Heat the oil in a large heavy-bottomed pot over medium heat and fry the paste for 8-10 minutes, stirring constantly until it darkens and becomes fragrant. Add the tomato puree and fry for a further 2 minutes. Pour in the stock, add the bay leaf, salt and pepper, then bring to a boil. Add the rice, stir well to combine, then reduce heat to low, cover with a tight-fitting lid and simmer for 20-25 minutes until the rice is cooked and the liquid is absorbed. Remove from heat, stir through the butter, fluff with a fork and let rest for 5 minutes before serving.