One-Pot Smoky Party Jollof Rice

⏱ 75 min · Serves 6

The rice dish that wins arguments at every gathering: long-grain rice simmered in a deep, sweet-savoury pepper and tomato base, finished with a deliberate touch of smoky bottom-pot char. Serve with fried plantain and a cold drink.

Per serving: 460 kcal · 8.5g protein · 73.0g carbs · 13.5g fat

Ingredients

• 3 red bell peppers, deseeded and roughly chopped
• 2 large ripe tomatoes, quartered
• 1 Scotch bonnet chilli (or half, for less heat), stem removed
• 2 onions (1 for the blend, 1 finely sliced)
• 5 tbsp vegetable oil
• 3 tbsp tomato puree
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 bay leaves
• 1 tsp ground white or black pepper
• 2 stock cubes (chicken or vegetable), crumbled
• 500 g long-grain parboiled rice, rinsed until water runs clear
• 600 ml hot water or stock, plus a splash more if needed
• 1 tsp salt, or to taste
• 2 spring onions, sliced, to serve

Method

1. Blend the bell peppers, tomatoes, Scotch bonnet and one roughly chopped onion with a splash of water until smooth. You want about 800 ml of purée.
2. Pour the purée into a saucepan and simmer briskly, uncovered, for 15 minutes until reduced and no longer watery. This is the step that stops bland jollof.
3. Meanwhile, heat the oil in a large heavy pot with a tight lid. Fry the sliced onion over medium heat for 5 minutes, then add the garlic and ginger for 1 minute.
4. Stir in the tomato puree and fry for 3-4 minutes until it darkens and smells sweet rather than sharp.
5. Add the curry powder, thyme, smoked paprika, bay leaves and ground pepper; fry 30 seconds. Pour in the reduced pepper purée, add the stock cubes and salt, and cook 5 minutes.
6. Tip in the rinsed rice and stir well so every grain is coated. Pour in the hot water or stock — it should sit just level with the rice.
7. Bring to a boil, then turn the heat to its lowest setting. Cover with foil, then the lid, and steam undisturbed for 25 minutes.
8. Check a grain: if still firm, sprinkle over 3-4 tbsp hot water, re-cover and give it 5-8 minutes more.
9. For the prized smoky bottom, raise the heat to medium for 2-3 minutes at the end — listen for a gentle crackle, then remove from the heat.
10. Rest 5 minutes, discard the bay leaves, fluff with a fork and scatter with spring onions. Serve with fried plantain, coleslaw or grilled chicken.