BBQ jollof rice

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a kettle BBQ for two-zone cooking, with lit briquettes banked on one side and no fuel beneath the other. Aim for 190°C with the lid closed. You’ll need a heavy, roughly 4-litre flameproof casserole with a tight-fitting lid and no plastic parts.

2. 02

   Step 2BLEND AND RINSE

   Blend all the pepper-base ingredients until smooth, without adding water. Rinse the rice in several changes of cold water until the water is mostly clear, then drain thoroughly. Less loose starch means separate grains rather than a sticky heap.

3. 03

   Step 3BUILD THE BASE

   Place the casserole over moderate direct heat. Add the oil and sliced onion, then cook for 8–10 minutes, stirring, until softened and lightly golden. If the onion catches straight away, shift the pot towards the cooler side.

4. 04

   Step 4FRY THE PURÉE

   Stir in the tomato purée and cook for 4–5 minutes until it darkens to brick red. Add the curry powder and thyme, then stir for 30 seconds. Keep everything moving — you want deep tomato sweetness, not a burnt layer.

5. 05

   Step 5REDUCE IT PROPERLY

   Pour in the blended pepper base carefully; it may spit. Add the bay leaves and simmer uncovered for 20–25 minutes, stirring regularly, until thick, darker red and showing little beads of oil around the edges. A spoon dragged across the bottom should leave a brief trail. Move the pot between zones to maintain a steady simmer.

6. 06

   Step 6RICE IN

   Stir the drained rice into the reduced sauce until every grain is coated. Add the 550 ml hot stock, season with salt and black pepper, and bring to a gentle simmer. Taste the liquid before covering: it should be well seasoned, with enough punch to carry the rice.

7. 07

   Step 7COVER AND STEAM

   Cover tightly with the casserole lid, using a sheet of foil beneath it if the seal is loose. Move the pot fully onto the indirect side and close the BBQ lid. Cook at around 190°C for 35–40 minutes, rotating the pot halfway through without opening it. Don’t stir: trapped steam does the work.

8. 08

   Step 8CHECK THE GRAINS

   Taste a few grains from the centre. They should be tender with no chalky core, and the liquid should be absorbed. If the rice is still firm and the pot looks dry, sprinkle over 50–100 ml extra hot stock, cover and cook for another 5–10 minutes. If it is still wet, cover and give it another 5 minutes without adding liquid.

9. 09

   Step 9REST AND SERVE

   Lift the pot off the BBQ and leave covered for 10 minutes. Remove the bay leaves, then gently fluff and fold the rice with a fork. Taste and adjust the seasoning. A little toasted rice underneath is a bonus; leave any blackened bits behind. Serve hot, straight from the pot.