Jollof Rice with Plantain

Ingredients

• 2 cups Long grain rice
• 6 medium Tomatoes
• 2 medium Red bell peppers
• 1 small Scotch bonnet pepper
• 1 large Onion
• 1/2 cup Vegetable oil
• 4 cups Chicken broth
• 2 tablespoons Tomato paste
• 1 tablespoon Curry powder
• 1 teaspoon Dried thyme
• 2 Bay leaves
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 ripe Plantains

Instructions

1. 1Place the 6 medium tomatoes, 2 medium red bell peppers, 1 small scotch bonnet pepper, and half of the 1 large onion into a blender. Blend until the mixture is completely smooth.
2. 2Heat the 1/2 cup of vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the remaining half of the 1 large onion, which should be finely chopped, and cook for 5 minutes until softened and fragrant.
3. 3Add the 2 tablespoons of tomato paste to the pot with the onions and cook, stirring constantly, for 5 minutes until it darkens slightly in color.
4. 4Pour the blended tomato and pepper mixture into the pot. Cook for 15 minutes, stirring occasionally, until the sauce has thickened and the raw pepper smell has reduced.
5. 5Stir in the 1 tablespoon of curry powder, 1 teaspoon of dried thyme, 2 bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to combine all the spices with the sauce.
6. 6Add the 2 cups of long grain rice and the 4 cups of chicken broth to the pot. Stir everything together, then bring the mixture to a rolling boil over medium-high heat (400°F / 200°C).
7. 7Once boiling, immediately reduce the heat to low (200°F / 95°C), cover the pot tightly with a lid, and let it simmer for 30-40 minutes. Check after 30 minutes; the rice is done when it is tender and all the liquid has been absorbed.
8. 8While the rice is simmering, peel the 2 ripe plantains and slice them into 1/2-inch thick rounds. In a separate skillet, heat a little more vegetable oil over medium-high heat (375°F / 190°C) and fry the plantain slices for 2-3 minutes per side, until they are golden brown and slightly caramelized. Remove from the skillet and drain on paper towels.
9. 9Once the jollof rice is cooked, remove the bay leaves. Fluff the rice gently with a fork. Serve the jollof rice hot, accompanied by the golden fried plantains.

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