Jollof Rice with Fried Plantains

Ingredients for  4  Servings

• For the Rice

• 1 tbsp

  Olive or vegetable oil
• 2

  Large onions, sliced
• 2 x 400g

  Tins of plum tomatoes
• 1

  Red pepper, diced
• 4 tbsp

  Tomato purée
• ¼ tsp

  Cayenne pepper or chilli powder
• 1 tsp

  Curry powder
• 1

  Bay leaf
• -

  Sprig fresh thyme
• 1

  Vegetable stock cube
• 225g

  Long-grain or basmati rice
• -

  Salt and freshly ground black pepper
• For the Garnish

• 2

  Plantains, cut into slices and deep fried
• -

  Green leaf salad

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  1 to 2 hours

Method

1. For the rice, heat the oil in a large pan and cook the onions over a gentle heat until translucent.
2. Stir in the canned tomatoes, red pepper and tomato purée, then season with salt, freshly ground black pepper and the cayenne or chilli. Add the curry powder, bay leaf and thyme, then pour in 550ml of water and crumble in the stock cube.
3. Cover and bring to the boil, then reduce the heat and simmer for 20–30 minutes.
4. Rinse the rice well to remove excess starch, then add it to the tomato mixture.
5. Bring to the boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the rice is cooked.
6. Season to taste with salt and freshly ground black pepper and serve the joffol with fried plantains and a crisp green salad.