Nigerian Jollof Rice

1. Blend the tomatoes, red bell peppers, scotch bonnets, and one of the onions until smooth, then pour into a pot and boil for about 10 minutes to reduce and concentrate the blend.
2. Rinse the rice in several changes of cold water until it runs clear to wash away excess starch, then drain well.
3. Heat the groundnut oil in a heavy pot, finely dice the second onion, and sauté until soft, then stir in the tomato purée and fry for 3 to 4 minutes until the rawness cooks off.
4. Add the reduced pepper blend and fry the base, stirring often, for 8 to 10 minutes until the oil rises to the top and the sauce darkens.
5. Stir in the curry powder, thyme, white pepper, bay leaves, and salt, then pour in the chicken stock and bring to a boil.
6. Add the drained rice, stir once, then cover tightly and cook over low heat for 25 to 30 minutes, stirring gently halfway, until the liquid is absorbed and the grains are tender.
7. Let the rice rest off the heat, covered, for 5 minutes, then fluff with a fork, remove the bay leaves, and serve.

You'll use: Frying pan / skillet · Large pot · Saucepan · Blender