Jollof Rice with Basmati Rice

For the jollof rice puree:
Blend jollof rice puree ingredients, except oil. After blending, you should have roughly 4 cups of purée.

Heat sunflower oil in a medium-sized pot over medium to high heat. Add the purée. Bring the sauce to a boil before reducing heat to medium. Cover and simmer for 15–20 minutes or until sauce has reduced by a third its original volume.

For the jollof rice:
Heat sunflower oil in a large pot over medium heat. When oil is hot, add onion and garlic and cook for 1 minute. Add tomato paste, curry powder and Maggie cubes, stirring regularly until curry powder is fragrant and tomato paste is dark in colour.

Stir in puree and bring to a simmer over a medium heat. Add rice, thyme and bay leaves. Add stock and stir. Turn heat down to low and cover with foil and a lid. Allow rice to steam over low heat for 35 minutes.

Remove pot from stove and let sit for 15 minutes with the foil and lid still on. Remove the foil and lid and fluff rice with a fork. Taste and adjust the seasoning if necessary.