Nigerian Party Jollof Rice
Nigerian party jollof rice is a vividly red, aromatic rice dish cooked in a base of blended peppers and tomatoes. The sauce is built in stages: boiled peppers are puréed, then cooked down with tomato paste until the oil floats to the top, which deepens the color and flavor. Ground crayfish adds a savory, smoky note, and a foil-sealed lid keeps the steam in so the rice cooks through gently.
Instructions
Boil the bell peppers, tomatoes and scotch bonnet peppers for about 5 minutes, until they are tender. Transfer them to a blender and pulse several times until you have a paste.
Blend the ground crayfish, onion and garlic together into a second mixture.
Heat a thin layer of oil in a medium pot. Add the crayfish, onion and garlic mixture and sauté for about 30 seconds, until it smells fragrant.
Stir a little water into the tomato paste to loosen it, then add it to the pot. Cook until the oil rises to the surface.
Add the pepper paste and cook for 3 minutes. Season with the seasoning cubes, curry powder and thyme, and add a little more water if the mixture looks too thick.
Stir in the rice and bay leaves. Cover the pot's lid with aluminum foil so it seals tightly, set it on the pot, and steam until the water is absorbed and the rice is soft.
Remove the bay leaves and taste. Adjust the seasoning if it needs it.
Make it personal.
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