The one-pot classic loved across West Africa. Serves 4.
Ingredients
- 3 cups long-grain parboiled rice
- 4 red bell peppers and 2 scotch bonnets, blended
- 1 onion, 3 tbsp tomato puree
- Vegetable oil, stock cubes, curry, thyme, bay leaves
Method
- Fry onion in oil, add tomato puree and blended peppers. Cook down until reduced.
- Add stock, seasonings and bay leaves. Stir in rinsed rice.
- Cover tightly and cook on low heat until the rice is tender and smoky, about 30 minutes.
- Fluff and serve with fried plantain, chicken or fish.