Prep 20 min - cook 45 min - serves 5
Ghanaian-Style Jollof Daliya
A jollof-style tomato and pepper base cooked down hard before the daliya goes in, borrowing the technique rather than claiming to be jollof rice.
Before you cook
The tomato and pepper base needs to fry down until it darkens and the raw smell is completely gone. A watery, pale base gives a bland result whatever seasoning you add later.
Resist stirring once the daliya is in and the lid is on. Every lift of the lid lets steam escape that the grain needs to cook evenly.
Method
Blend the tomatoes and peppers together to a smooth, thick puree.
Warm the oil and fry the onion until soft and lightly coloured.
Add the blended puree and cook it down hard, stirring often.
Continue until the mixture darkens and the raw smell fully disappears.
Stir in the thyme, curry powder and bay leaves until fragrant.
Add the daliya and toast it in the reduced sauce for two minutes.
Pour in the stock and season with salt and chilli to taste.
Bring to the boil, then cover tightly and drop to the lowest heat.
Cook for twenty minutes without lifting the lid at any point.
Rest ten minutes covered, fluff with a fork, and serve hot.
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