Ingredients:

  • 3 large Red Bell Peppers (Tatashe), deseeded and chopped
  • 3 medium Roma Tomatoes, chopped
  • 2 Scotch Bonnet Peppers (Ata Rodo)
  • 3 Red Onions (2 for blending/frying, 1 for finishing)
  • 3 cloves Garlic, peeled
  • 1-inch fresh Ginger, peeled
  • 4 cups (800g) Long-grain parboiled rice
  • 0.5 cup (120ml) Vegetable oil
  • 3 tbsp Tomato paste
  • 3 Bay leaves
  • 1 tbsp Curry powder
  • 1 tsp Dried thyme
  • 2 tsp Chicken bouillon powder
  • 1 tsp Salt
  • 3 cups (720ml) Chicken stock
  • 2 tbsp Butter
  • 1 medium Tomato, sliced

Instructions:

  1. Blend the bell peppers, Roma tomatoes, 1 onion, garlic, ginger, and scotch bonnets until completely velvety and smooth. Pour into a pot and boil it over medium high heat for 10-15 minutes until the water evaporates and you're left with a thick paste.
  2. In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Sauté one sliced onion until translucent. Stir in the tomato paste and fry for 5 minutes until it turns a darker shade of red.
  3. Add the reduced pepper puree, curry powder, thyme, bay leaves, and bouillon to the pot. Fry the mixture until the oil separates from the sauce and floats on top.
  4. Rinse the parboiled rice under cold water until the water runs clear and no longer milky. Add the washed rice to the pot and stir well until every grain is coated in the red oil and sauce.