Jollof Rice

Preheat the oven to 350 degrees F (180 degrees C) and place the rack on the bottom shelf.

In a fine mesh strainer or a large bowl, wash the rice under cold water until the water runs nearly clear. This step may need to be repeated two or more times until the water is mostly clear.

Roughly chop the bell peppers and onions. Add the tomatoes with their liquid to a blender, then add the bell peppers, onions, Garlic Ginger Paste and chili pepper (remove the seeds for a milder flavor) and puree until smooth.

Pour the stew base into a braising pot with a fitted lid. Cook uncovered over medium heat, occasionally stirring, until the water has cooked off, 15 to 20 minutes.

Add the oil and “fry” the sauce until it has thickened and slightly darkened in color, 5 to 10 minutes. The stew is ready when the tomatoes have sweetened, and the stew is no longer runny.

Pick off the leaves from the thyme sprig and discard the stems. Stir in the thyme leaves, chicken stock, curry powder and paprika. Bring to a simmer and season with salt to taste. Stir in the washed rice, seal tightly with aluminum foil, cover with the pot lid and bake for 25 minutes (see Cook’s Note). Remove from the oven and leave to steam for 10 minutes. Uncover and fluff the rice with a fork before serving.

Leaving the skin on, chop the ginger into 1/2-inch pieces.

Pulse the chopped ginger, garlic and salt in a food processor until smooth. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.