Ingredients:

  • 6 Large Roma Tomatoes (about 900g), roughly chopped
  • 3 Large Red Bell Peppers, deseeded and roughly chopped
  • 2 – 4 Scotch Bonnet Peppers (adjust to taste)
  • 1/2 Medium Red Onion, roughly chopped (for blending)
  • 1/2 cup Water (120 ml), for blending
  • 4 cups Parboiled Long-Grain Rice (900g)
  • 1 cup Vegetable or Canola Oil (240 ml)
  • 6 oz can Tomato Paste (170g)
  • 1/2 Medium Red Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 3 Bay Leaves, whole
  • 2 tsp Dried Thyme
  • 2 tsp Curry Powder (Nigerian type)
  • 3 cups Chicken Stock (or water), heated
  • 3 Stock Cubes (Knorr/Maggi), crumbled
  • Salt and Black Pepper, to taste

Instructions:

  1. Rinse the Rice: Place the parboiled rice in a sieve and rinse under cold water until the water runs clear. This removes excess starch and helps prevent mushiness. Set aside.
  2. Blend the Pepper Base: Combine the tomatoes, bell peppers, scotch bonnets, 1/2 onion, and 1/2 cup water in a blender. Blend until completely smooth.
  3. Sauté Aromatics: Heat the oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and sauté until softened (3–5 minutes). Add minced garlic and ginger and cook for 1 minute until fragrant.
  4. Fry the Paste: Push the aromatics to the side, drop the heat slightly, and add the tomato paste directly to the oil. Fry the paste for 5–7 minutes, stirring often, until it darkens and caramelizes.
  5. Reduce the Purée: Pour the blended pepper purée into the pot. Add the bay leaves, thyme, curry powder, crumbled stock cubes, salt, and pepper.
  6. Simmer and Thicken: Bring the mixture to a rolling simmer. Reduce the heat to medium-low and cook, uncovered, for 30–40 minutes, stirring occasionally. The stew must reduce significantly until the oil rises to the surface and the consistency is very thick.
  7. Incorporate the Rice: Taste the stew and adjust seasoning as needed. Add the rinsed rice to the stew and stir thoroughly until every grain is evenly coated in the rich, red sauce.
  8. Add Liquid: Pour in the heated chicken stock (or water). The liquid should just barely cover the rice. (If the stew was properly reduced, 3 cups of liquid should be sufficient.)
  9. Seal and Steam (The Secret Step): Bring the pot back to a simmer. Lay a large sheet of aluminium foil directly over the rice and under the lid. Press the lid down tightly.
  10. Cook Low and Slow: Reduce the heat to the absolute lowest setting. Steam the rice undisturbed for 25–30 minutes. Do not lift the lid during this time.
  11. Check for Doneness: After 25–30 minutes, lift the lid. If the rice is still hard and liquid remains, replace the foil and lid and cook for another 5–10 minutes.
  12. Achieve the Smoke: Once the rice is nearly cooked, leave the pot on the very low heat for 5 minutes. The rice touching the bottom will crackle slightly and create the signature smoky aroma.
  13. Finish and Serve: Remove the pot from the heat. Gently fluff the rice with a wooden spoon, incorporating the smoky rice from the bottom layer. Discard the bay leaves and serve immediately.