Ingredients
- 400ml/14fl oz passata
- 3 tbsp tomato purée
- 2 fresh red Scotch bonnet chillies, seeds removed
- 2 onions, chopped
- 2 red peppers, seeds removed and roughly chopped
- 8 garlic cloves, peeled
- 3 tbsp fresh rosemary leaves
- 1 tbsp fresh thyme leaves
- 2 tsp ground coriander
- 1½ tsp sweet smoked paprika
- 50ml/2fl oz olive oil
- 150g/5½oz cherry tomatoes, halved
- 800ml/1½ pints chicken stock or vegetable stock
- 2 bay leaves
- 500g/1lb 2oz long-grain rice, rinsed
- 2 tbsp sunflower oil
- 2 ripe plantains, peeled and thickly sliced
- small handful of coriander leaves, roughly chopped
- sea salt and freshly ground black pepper
- green salad, to serve
**Method:** 1. In a blender or food processor, combine the passata, tomato purée, chilies, onions, peppers, garlic, rosemary, thyme, ground coriander, and paprika. Blend until smooth. 2. Heat olive oil in a large saucepan over medium heat. Add the cherry tomatoes and the blended tomato sauce. Bring to a boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally. 3. Add the stock, bay leaves, rice, 1½ teaspoons of salt, and a large pinch of black pepper. Stir to combine and bring back to a boil. Reduce the heat and simmer for 10–12 minutes, stirring frequently to prevent the rice from sticking. Once the rice is cooked through, turn off the heat, cover with a lid, and let it steam for 15 minutes without lifting the lid. 4. Meanwhile, heat sunflower oil in a frying pan over medium heat. Fry the plantain for a few minutes on each side until golden and tender. 5. Serve the jollof rice on warmed plates with the plantain on the side. Garnish with chopped coriander and serve alongside a green salad.