JOLLOF RICE

Ingredients

• Coconut oil

  2 tbsp or 27g

• Tomato puree

  canned, unsalted

  2 tbsp or 31g

• Chilli Sauce

  Iceland

  20g

• Ground ginger

  30g

• Sweet onion

  raw

  ½ onion or 166g

• Plum Tomato

  Freshdirect

  325g

• Thyme

  dried

  1 tsp, leaves or 1g

• Cayenne pepper

  1 tsp or 2g

• Black pepper

  ground

  1 tsp or 2g

• Cloves

  ground

  ½ tsp or 1g

• Onion

  dried, flakes

  1 tsp or 1g

• Salt

  table

  0.001 cup or 0.4g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  250g

• Bay leaf

  dried

  2 tsp, crumbled or 1g

Directions

1. In a frying pan set over a medium–low heat, melt the coconut oil and add the tomato purée, Scotch bonnet, ginger and onion. Fry for 5 minutes until the onion takes on a red hue. Add the chopped tomatoes – there’s no need to blend them but you can do so if you prefer – along with the herbs, spices and salt. Stir well and continue frying for a further 5 minutes until the tomatoes become deep red in colour. Meanwhile, set up the steamer by filling a saucepan with water and bring to the boil. Place the steaming pan on top and bring down the heat to medium–low. Remove the tomatoes from the heat and add the basmati rice. Mix until the rice is well coated, then transfer the mixture to the steaming pan. Spread out evenly and top with the bay leaves. Cover and steam for 30–40 minutes, fluffing the rice with a fork every 10 minutes to make sure it is cooking evenly, until the rice is tender and cooked. Take the steamer off the pan, fluff the rice once more and spoon on to hot plates to serve.