Leo’s Jollof Rice

2.5 cups jasmine rice, uncooked

1 tin tomatoes

1 large onion

3 garlic cloves

1 inch ginger

1 carrot

½ capsicum

2 tbsp tomato paste

1 chicken stock cube

1 tin coconut milk

2 tsp cumin

1 tsp turmeric

1 tsp curry powder

1 tsp paprika

¼ tsp ground nutmeg

¼ tsp cayenne pepper

Place jasmine rice in some warm water to soften. Blitz onion, garlic and ginger to a paste. Sauté in oil until it darkens, then add all spices. When spices are aromatic, add tomato paste. Cook until tomato paste has darkened and then add one tin of tomatoes and a stock cube dissolved in a little water. Cook on low for 20 mins until it reduces and looks dark red and rich with flavour.

Drain rice and add to tomato mixture. Add 3 cups of coconut milk (or just 3 cups water). Incorporate well and cook on high for a few minutes. Add carrot and capsicum and mix through.

Place into a baking dish and cover with foil. Cook for 1 hr in the oven on 180.

For extra flavour, I threw a few halved cherry tomatoes on top of the rice before throwing it in the oven. Add salt and pepper to taste.