Nigerian Party Jollof Rice

1. Roughly chop the bell peppers, tomatoes, scotch bonnets and one of the onions, then blend them with the garlic into a smooth puree. Pour into a pot and simmer over medium heat for about 12 to 15 minutes until the watery edge cooks off and the mixture thickens.
2. Rinse the parboiled rice in several changes of cold water until the water runs clear, then drain well to keep the grains separate during cooking.
3. Thinly slice the second onion. Heat the vegetable oil in a heavy pot over medium heat and fry the sliced onion until soft and fragrant, then stir in the tomato paste and cook for 2 to 3 minutes to deepen its color.
4. Add the reduced pepper puree, crumble in the seasoning cubes, and stir in the curry powder, thyme, ground crayfish and bay leaves. Fry this base for 8 to 10 minutes, stirring often, until the oil rises to the surface.
5. Pour in the stock and season with salt, then add the drained rice and stir once so every grain is coated in the sauce. The liquid should sit just at the level of the rice.
6. Cover tightly with foil and a lid, reduce the heat to low, and cook undisturbed for 25 to 30 minutes so the rice steams and picks up a faint smoky bottom layer; resist stirring during this time.
7. Uncover, fluff gently with a fork, discard the bay leaves, taste and adjust the salt, then let it rest covered off the heat for 5 minutes before serving.

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