Nigeria - Jollof Rice

[Olga Drozd]

Nigeria - Jollof Rice

2 medium ripe tomatoes, quartered
1 medium onion, quartered
3 red bell peppers, cored, seeded, and cut into large pieces (about 3 cups)

1/2 cup vegetable oil
1 1/2 teaspoons curry powder
1 1/4 teaspoons red chili powder
3/4 teaspoon salt
1 teaspoon ground white pepper
1 1/2 teaspoons dried thyme leaves, crushed
1 (6 ounce) can tomato paste
4 cups uncooked long grain rice, rinsed
4 cups hot water
Tomato and onion slices

Place the tomatoes in a blender container followed by the onion and bell peppers and blend for 10 seconds, until ground into a coarse puree, adding up to 1/4 cup of water if necessary.

In a heavy pot, warm the oil over medium high heat.  Add the blended pepper puree, curry powder, chili powder, salt, white pepper, and thyme.  Cook for 8 minutes, stirring occasionally.

Stir the tomato paste into the puree until well blended.  Cover the pot and bring to a boil.  Add the rice and hot water.  Return to a boil; lower the heat and simmer covered for about 20 to 25 minutes or until the rice has absorbed the liquid.  Remove from the heat, uncover, and top with tomato and onion slices.  Allow to steam covered for 5 to 10 minutes before serving.  Serves 8.