Jollof-Style Beef Pepper Rice

Instructions

1. 1

   Warm the oil in a heavy pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 4–5 minutes — don’t rush this, it’s where the flavor builds, dear.

2. 2

   Stir in the minced garlic and cook 30 seconds until fragrant.

3. 3

   Add the blended/chopped tomato and diced bell pepper. Cook down 5–7 minutes until the tomato softens and the mixture reduces slightly.

4. 4

   Sprinkle in the Onga spice, crumbled beef soup cube (or powder), Bisto powder, and Seven Colours spice. Stir thoroughly so the spices bloom in the tomato base — taste and add a little salt if needed.

5. 5

   Add the rinsed rice to the pot and stir for 1–2 minutes, coating each grain in that lovely tomato-spice mixture. This toasting step gives depth.

6. 6

   Pour in 3 cups water (or 2½ cups water + ½ cup stock). Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 15 minutes.

7. 7

   After 15 minutes, scatter the peas over the rice (do not stir), recover and cook another 7–10 minutes until rice is tender and liquid absorbed. If it’s still too wet, give it a minute uncovered; too dry, add a splash of hot water.

8. 8

   Fluff the rice gently with a fork, folding the peas and any reserved pepper strips in. Adjust seasoning — a final pinch of salt or a crack of pepper if you like.

9. 9

   Serve warm with slices of bread alongside for dipping and mopping up — and a pat of butter on top if you’re feeling indulgent.