This rice dish if found all over West Africa, with Nigeria and Ghana both claiming to produce the best versions!
|300g||basmati rice, washed|
|5||vine tomatoes, diced|
|1||large red onion, diced|
|1||red bell pepper, diced|
|1||red chilli finely chopped|
|3||garlic cloves, crushed|
|3 tbsps||tomato purée|
|1||thumb sized piece of ginger, peeled and grated|
|1 handful||fresh thyme, leaves picked|
|2 tsps||curry powder|
|1 tsp||cayenne pepper|
|1 tbsp||vegetable oil|
1. To a large pan, add the oil and onion and fry for 5 minutes until soft.
2. Add garlic, chilli and ginger and cook for a further 2 minutes.
3. Add tomato purée and cook for 3 minutes.
4. Add tomatoes and pepper, cook until tomatoes are soft.
5. Remove from heat and blend the mixture.
6. Return to heat and add the chicken stock, curry powder, thyme and nutmeg. Mix through evenly and allow to cook for 5-10 minutes on a medium heat.
7. Add rice and cook until the rice has absorbed the liquid.
For a more authentic flavour, try adding dried shrimp or crayfish.