Nigerian Party Jollof Rice, · 8 servings

Blend 3 red bell peppers (tatashe), ½ can canned plum tomatoes (or 2 medium fresh tomatoes), 1 ½ scotch bonnet peppers (ata rodo) and 1 onion to a smooth purée.

Heat 100 ml vegetable oil in a large pot over medium heat, add ½ onions and fry until fragrant.

Add the blended pepper base with 120 g tomato paste, 3 Knorr chicken stock cubes, 2.5 ml curry powder, 2.5 ml dried thyme, 2.5 ml any all-purpose seasoning you like, 5 ml ground white pepper and 3 leaves bay leaves. Cover and fry, stirring now and then, until the oil floats to the top.

While the base fries, wash the rice for the next stage several times until the water runs almost clear, to rinse off the starch.

Once the oil has risen, add 500 ml beef or chicken stock, cover and fry for 8 min to 10 min more.

Put 1 l easy-cook (parboiled) long grain rice, washed in a second large pot and add the stew a ladle at a time, mixing, until the stew sits only about 1 cm (⅜ in) above the rice. Keep any leftover stew for topping up.

Stir in 30 ml butter, 15 ml fresh ginger and 5 ml ground white pepper.

Cover tightly and cook over low heat until the rice softens, stirring every so often with a wooden spoon. Add small splashes of stock, water or reserved stew only when the pot looks dry. A little catching on the bottom is what gives the smoky party flavour.

When the rice is almost done, add ½ onions and 1 medium tomato, stir them through and season with salt.

Turn off the heat and leave covered to steam in its own heat for a minute or two before serving.