Seafood Jollof Rice

Ingredients

• 4 cups Long-grain parboiled rice
• 500 g Tiger prawns, peeled and deveined
• 400 g White fish fillets (Snapper or Sea Bass), cubed
• 3 large Red bell peppers, blended
• 2 pieces Scotch bonnet peppers, blended
• 170 g Tomato paste
• 1/2 cup Vegetable oil
• 2 medium Red onions, finely diced
• 4 cups Seafood stock
• 1 tbsp Curry powder and dried thyme
• 3 pieces Bay leaves
• 2 tbsp Butter(optional)

Instructions

1. 1

   Heat vegetable oil in a heavy-bottomed pot and sauté the diced onions until translucent, then add the tomato paste and fry for 5-8 minutes until the sourness is gone and the oil separates.

2. 2

   Pour in the blended bell peppers and scotch bonnets; cook over medium heat until the mixture reduces into a thick, concentrated base.

3. 3

   Season the base with curry powder, thyme, bay leaves, and salt; stir in the seafood stock and bring the entire mixture to a rolling boil.

4. 4

   Thoroughly wash the parboiled rice until the water runs clear, then add it to the boiling sauce, ensuring the liquid level is about one inch above the rice.

5. 5

   Cover the pot tightly with foil and a lid to trap steam; reduce heat to the lowest setting and cook for 25 minutes without opening.

6. 6

   While rice cooks, lightly sear the seasoned prawns and fish cubes in a separate pan with butter until fully cooked and golden, then set aside.

7. 7

   Gently fold the cooked seafood into the rice using a wooden spatula, being careful not to break the fish fillets or the rice grains.

8. 8

   Cover and allow to steam for a final 5 minutes so the flavors meld, then serve hot with a side of fried plantains.