Ingredients

Method

• 2 large tomatoes
• 2 medium red peppers
• 2 Scotch bonnet peppers (remove seeds for less heat)
• 2 medium yellow onions, chopped
• 4 garlic cloves, minced
• 2 t fresh ginger, grated
• 1/3 cup grapeseed or other vegetable oil
• 2 T tomato paste
• 2 bay leaves
• salt, to taste
• 2 t dried thyme
• 1½ t curry powder
• 4 cardamom pods
• 1 t smoked paprika
• 630 g long-grain basmati rice, uncooked and rinsed
• 4 cups reduced-sodium vegetable broth 
• fresh herbs of your choice, to garnish

Method

Ingredients

1. In a blender, combine the tomatoes, red peppers, Scotch bonnet peppers, half the chopped onions, half the garlic and 1 t ginger. Blend until smooth.

2. Heat the oil in a large saucepan over medium heat. Add the remaining chopped onions and sauté for about 3 minutes until softened.

3. Add the tomato paste and cook for about 2 minutes, stirring occasionally.

4. Stir in the remaining garlic and ginger. Cook for a further 2 minutes, stirring frequently.

5. Pour in the pepper-and-tomato puree. Add the bay leaves and simmer for 10–12 minutes, stirring occasionally, until the sauce thickens.

6. Stir in the salt, thyme, curry powder, cardamom pods and smoked paprika. Let the mixture cook for an additional 2 minutes.

7. Stir the rice into the sauce, making sure it’s fully coated. Add the vegetable broth and stir to combine.

8. Bring the mixture to a boil, then cover the pan with tinfoil and a lid to trap the steam. Reduce the heat to low and cook for 30–40 minutes, or until the rice is fully cooked and has absorbed all the liquid.

9. Fluff the rice with a fork, remove the bay leaves and cardamom pods, and garnish with fresh herbs of pods, and garnish with fresh herbs of your choice. Top the rice with fried plantains, if desired.
Find more rice recipes here

Photographer: Livhuwani Ravele

Extracted with permission from Tamu by Jane Nshuti