Ghanaian-Inspired Tomato and Pepper Jollof Rice

Blend 330 g canned tomatoes, 160 g red pepper and half the onion (90 g) into a sauce. Finely dice remaining 90 g onion, 15 g garlic and 15 g ginger. Rinse and drain 320 g rice.

Heat 35 ml oil over medium heat in a heavy pot. Cook onion five minutes, then garlic and ginger one minute. Fry 50 g tomato paste three minutes while stirring.

Add blended tomato sauce, 5 g curry powder, 2 g thyme, one bay leaf and 5 g salt. Simmer 15–20 minutes over medium-low heat, stirring frequently, until visibly thick.

Stir in 320 g rice and 250 ml stock, bring to a simmer, cover and cook low 25–30 minutes; rest covered off heat ten minutes. Add 30 ml hot water at a time if drying before rice is done.

Discard bay leaf and verify there is no hard core in the rice. Fluff and divide into four portions. Promptly refrigerate leftovers.