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Chef

Greenwich Pantry

Themes

Making in multiple steps for fatigue

Vegetarian/vegan

Summary

In this recipe, we’re going to show you how to make a popular West African dish.

Cost to make

Below are the prices for the main recipe and the alternatives. The first value is how much you would spend if you had to buy everything. The second is how much you would spend based only on the amount you used.

£10.12 / £2.44

All prices based on Aldi website taken on 6 December.

Serves

6

Equipment

Large pot with a lid, Blender, Knife and chopping board, Sieve, Measuring spoons and jug

Ingredients

• 3 cups long-grain brown rice

• 2 medium tomatoes, chopped (or tinned?)

• 1 red bell pepper, chopped

• 1 large onion, chopped

• 2 cloves garlic

• 1 inch ginger, chopped

• 1/2 Scotch Bonnet pepper, or 2 teaspoons Cayenne pepper

• 1/4 cup oil

• 2 teaspoons curry powder

• 1 teaspoon thyme

• 2 tablespoons tomato paste

• 2 vegetable bouillon (question about salt levels)

• 2 1/2 cups water, or vegetable broth if omitting bouillon

• salt, to taste

Methods / Notes

Wash the brown rice and set aside.

Rough chop the tomatoes, pepper, onion and ginger.

Feel free to take a break now if you need.

Puree tomato, bell pepper, onion, garlic, ginger, and Scotch Bonnet pepper in a blender until smooth.

If you’re worried about it being too spicy, just use less of the Scotch Bonnet pepper.

Heat oil in a large pot over medium-high heat. Add pureed sauce from the blender, and cook for about 3 minutes while stirring.

Add curry powder, thyme, tomato paste, and vegetable bouillon, and cook for another 2 minutes while stirring.

Add rice and stir to coat it with the sauce.

Add water or vegetable broth to the pot, and salt to taste.

Bring to a full boil, then cover and reduce to low heat.

Allow the rice to cook until tender and fluffy, usually about 50 minutes. Note that brown rice will need about 45 to 50 minutes to be properly cooked.