Jollof rice

Jollof rice doesn’t need any introduction these days, due to its widespread popularity. There are various ways to cook it, from simple methods to much more complex recipes, but, whichever approach you take, what makes it so special are the rich, complex flavours – a combination of sweet, umami and spice – all packed into one dish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the chicken stock in a saucepan with all the other broth ingredients, bring to a boil, then turn down the heat and cook for about 30 minutes, until reduced a little.

Step 2

Meanwhile, make the ata: blitz the diced peppers in a blender until smooth, then scrape into a frying pan and dry-fry on a medium heat, stirring regularly, for up to about 30 minutes, until they reduce to a paste. Scrape the pepper paste into a bowl and rinse out the pan.

Step 3

Return the frying pan to a medium heat, add the oil, then stir in the diced onion and salt, and cook for 10-12 minutes, until the onions start to caramelise. Add the crushed garlic and tomato paste, fry, stirring, for five minutes more, then stir in the red pepper paste in batches. Once that’s all incorporated, add the hot sauce, fry gently, stirring occasionally to make sure it doesn’t catch, for 15 minutes, then take off the heat.

Step 4

Strain the stock into a heavy-based saucepan, bring to a boil, then turn down to a simmer. Stir in the ata and leave to cook for five minutes.

Step 5

Meanwhile, rinse the rice very well, and at least five times, to get out all the starch, then tip into the hot stock, stir well, cover and leave to cook for 15 minutes.

Step 6

Lift off the lid, stir again, then taste and add salt, if required. Cover again, turn down the heat as low as it will go and leave to cook undisturbed for another 20 minutes.

Step 7

Take the pot off the heat and rest, still covered, to steam for 20 minutes. Remove the lid, fluff up with a fork and serve.