Jollof Rice

2 cups of American long Grain Rice

300gm Roma Tomatoes

100gm Red Bell Pepper

3tbsp tomato paste

200gm onion (sliced)

3 bay leaves

4 maggi bouillon cubes

200 gms Shrimp

200 gms Calamari

200gms of Bay Scallops

300ml water

2tsp salt

100ml oil

Blend the tomatoes, and pepper, roughly with the water.

Heat Oil in a large pot.

Fry the onions, and the tomato paste till red and cooked.

Pour the blended tomato and pepper mix.

Add the maggi cubes, bay leaves and salt to taste.

Remove half a cup of the sauce.

Add the rice and simmer on low heat covered with foil, stir every 20 mins till cooked. In a saucepan, add the calamari, shrimps and bay scallops to the sauce removed and stir till cooked.

Combine with the rice when the rice is cooked and leave to simmer for 5 more minutes.