Curried Jollof Rice with Plantain Skewers

1.Rinse the rice under cold water until the water runs clear, then drain and set aside.

2.In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.

3.Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

4.Add the chopped red and green bell peppers, cooking for another 3-4 minutes until softened.

5.Pour in the blended tomato puree, curry powder, thyme, paprika, and cayenne pepper (if using). Stir well and let it simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken.

6.Add the rinsed rice to the pot, stirring to coat the grains with the sauce. Pour in the vegetable broth or water, and season with salt and black pepper to taste.

7.Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir in the frozen peas during the last 5 minutes of cooking.

8.While the rice is cooking, prepare the plantain skewers. Preheat the grill or a grill pan over medium heat.

9.In a bowl, toss the plantain pieces with honey, lime juice, and a pinch of salt. Thread the plantain pieces onto skewers.

10.Grill the skewers for about 2-3 minutes on each side, or until golden brown and slightly caramelized. Remove from the grill and set aside.

11.Once the Jollof rice is cooked, fluff it with a fork and adjust seasoning if necessary. Serve the curried Jollof rice hot, garnished with fresh herbs if desired, alongside the grilled plantain skewers.