Updated: Sep 12
Our version of the African staple dish - perfect for pairing with chicken, seafood or salad.
Packed with spices such as ginger, scotch bonnet & curry powder, giving at a real African feel.
Although this is a fairly straightforward recipe it requires a little more measuring work and a few individual spices - all available at Tongmaster - try making the spice mix in advance & storing in an airtight container.
400g basmati rice - rinsed & drained
3 red peppers - finely chopped
1 onion - finely chopped
2tbsp minced garlic
1tbsp ground ginger
1tsp scotch bonnet powder
1tbsp dried thyme
2tsp curry powder
1/2tsp ground white pepper
100g tomato puree
600ml vegetable stock
Heat oil in a large, ovenproof casserole dish, add the tomato puree and cook for 2-3 minutes, add the chopped vegetables and cook until soft, mixing well.
Add the herbs and spices along with 1tsp salt, mix until combined and cook until fragrant.
Add the rice and mix well before pouring in the stock, cover, and bake for 45 minutes or until the rice is fluffy and liquid is absorbed.