Jollof Rice

In a large-sized saucepan, heat the Olive Oil (1 Tbsp) . Add the Yellow Onion (1) and saute a couple of minutes until softened.

Add the Garlic (2 cloves) and Ginger Paste (1 tsp) and stir fry a further couple of minutes until aromatic. Add the Dried Red Chili Peppers (3) , Red Bell Peppers (4) , and Tomatoes (4) and stir.

Season with Salt (1 tsp) , Ground Black Pepper (1/2 tsp) , Smoked Paprika (1/2 tsp) , Red Chili Powder (1 tsp) , Crushed Red Pepper Flakes (1/2 tsp) , and Dried Oregano (1 tsp) followed by adding in the Tomato Paste (1 Tbsp) . Adjust the spice level and heat as per your taste (more or less depending on what you like).

Add one-quarter of the Chicken Stock (1/2 cup) and allow the red bell pepper and tomatoes to simmer and break down for about 10-15 minutes until tender. Turn off the heat and either using a stick blender or transferring contents to a stand blender to puree until completely smooth.

Heat the pureed sauce back in the same saucepan and add the remaining Chicken Stock (1 1/2 cups) and the Bay Leaves (2) . Bring this up to a simmer, then add the Basmati Rice (1 1/4 cups) and stir through well to cover and incorporate into the red sauce.