Nigerian Jollof Rice

Instructions

Blend the tomatoes, bell peppers, scotch bonnets and the two large onions into a smooth mixture and set it aside.

Boil the meat until cooked, keeping the stock, then deep-fry the pieces and set them aside.

Set a 2-liter pot over the heat and let any water left in it dry off. Pour in the groundnut oil and let it get hot.

Stir in the diced onion and tomato purée and keep stirring for 3 to 5 minutes. Add the blended pepper mixture.

Pour in about 200 ml of the reserved meat stock, then add the stock cubes, bay leaves, curry powder, thyme, cinnamon, ginger, garlic and ground crayfish. Stir for about 10 minutes.

Add about 1.2 liters of water and bring the pot to a boil. While it heats, wash the rice 3 to 4 times until the water runs clear, then drain it in a sieve.

When the pot is boiling, add the rice and salt. Mix with a wooden spatula until the rice is spread evenly through the sauce, and add a little more water if the rice needs it, stirring constantly so it does not stick to the bottom.

Once the rice reaches the texture you want, lower the heat and let any remaining liquid be absorbed. Serve hot, topped with the fried beef or chicken.