Ghanaian Jollof Rice

Finely dice half of the onion and roughly chop the other half.

In a blender, combine the roughly chopped onion, tomatoes, red bell peppers, garlic, ginger, and scotch bonnet peppers.

Blend until a smooth sauce forms.

Heat a generous amount of oil in a large, deep pot over medium heat.

Add the diced onion and sauté until softened. Then, add the tomato paste and cook for at least 5 minutes, stirring frequently, to cook out the raw flavor and develop a deep red color.

Pour the blended sauce into the pot and stir. Cook the sauce, stirring occasionally, until it has thickened considerably and the oil begins to separate.

Add the Maggi cubes, bay leaves, curry powder, and dried thyme. Stir to combine.

Add the washed long-grain rice to the pot and stir until every grain is coated with the sauce.

Pour in enough stock to just cover the rice and stir to combine.

Place a piece of parchment paper directly on top of the rice, followed by a layer of aluminum foil. Cover tightly with a lid.

Bring the mixture to a light bubble, then reduce the heat to low. Let the rice steam for 30-40 minutes, stirring once midway through the cooking time.

Once cooked, remove from heat, discard the bay leaves, and fluff the rice with a fork before serving.