Party Jollof Rice

Ingredients

• 300 g Parboiled Long Grain Rice
• 2 pcs Red Bell Pepper
• 3 pcs Plum Tomato
• 1 pcs Scotch Bonnet
• 1 pcs Onion
• 60 ml Palm Oil
• 2 tbsp Tomato Paste
• 1 tsp Dried Thyme
• 2 pcs Bay Leaf
• 400 ml Chicken Stock
• 1 tbsp Crayfish
• 1 pcs Stock Cube
• 1.75 tsp Kosher Salt
• 1 pcs Plantain
• 120 ml Vegetable Oil
• 1 tsp Curry Powder

Method

1. Blend {red_bell_pepper}, {plum_tomato}, {scotch_bonnet}, and part of the {onion} to a smooth puree so the stew cooks down evenly and loses its raw edge faster.
2. Rinse {parboiled_long_grain_rice} under cold water until the runoff is mostly clear, then drain well so the grains stay separate in the pot.
3. Heat {palm_oil} in a heavy pot over medium-high heat until shimmering, then fry {tomato_paste} briefly. Pour in the blended base, add {curry_powder}, {dried_thyme}, {bay_leaf}, {crayfish}, {stock_cube}, and some {kosher_salt}, then reduce over medium heat until the stew darkens, smells sweet and savory, and the oil separates on top.
4. Stir {parboiled_long_grain_rice} into the stew over medium heat to coat every grain, then pour in {chicken_stock} and add more {kosher_salt}. Cover tightly and cook on very low heat until the rice is tender, the liquid is absorbed, and the bottom develops a light smoky crust. Do not stir or the texture will turn gummy and the crust will break.
5. Heat {vegetable_oil} in a skillet over medium-high heat, then fry {plantain} in a single layer until deeply caramelized at the edges and tender in the center. Lightly season with a pinch of {kosher_salt} as they come out so the sweetness pops.
6. Spoon the hot {parboiled_long_grain_rice} onto plates with the crisp {plantain}, making sure each serving gets some bottom pot crust for smoky depth.