One-pot Ghana-inspired jollof

Ingredients

• 350 g Long-grain rice
• 300 g Chopped tomatoes
• 2 tbsp Tomato paste
• 2 whole Red bell peppers
• 1 whole Large onion
• 3 cloves Garlic cloves
• 600 ml Vegetable stock
• 3 tbsp Vegetable oil
• 1 tsp Dried thyme

How to make it

1. Blend the base

   Blend tomatoes, peppers, half the onion and garlic into a coarse purée.

   Chef’s note: Keep the purée textured but evenly blended.

2. Build a deep stew

   Heat oil in a pot. Cook remaining diced onion, then fry tomato paste and thyme for several minutes.

   Chef’s note: Tomato paste should darken without burning.

3. Reduce the tomato

   Add the purée and cook, stirring, until thick and the oil starts to separate.

   Chef’s note: Reducing the base prevents watery rice.

4. Add stock and rice

   Rinse rice, stir into the tomato base and add stock. Bring to a simmer.

   Chef’s note: Measure liquid carefully; different rice varieties need different amounts.

5. Steam gently

   Cover tightly and cook on very low heat until rice is tender, checking occasionally and adding small amounts of water only if necessary.

   Chef’s note: A heavy pot and low heat prevent scorching.

6. Rest and fluff

   Turn off heat, leave covered briefly and fluff gently. Serve with a salad or protein of choice.

   Chef’s note: Allow steam to finish cooking before opening.