Jollof Rice

• 3 red peppers, deseeded
• 2 large tomatoes
• 1 onion
• 1–2 scotch bonnets
• 3 garlic cloves
• A thumb of ginger

• 120ml vegetable oil
• 1 onion, sliced
• 3 tbsp tomato paste
• 1 tsp curry powder
• 1 tsp dried thyme
• 2 bay leaves
• 1 stock cube
• 1 tsp salt
• 500g long-grain parboiled rice, washed
• 500ml chicken stock
• 1 tbsp butter

Blend everything for the base until smooth.

Fry the sliced onion in the oil in a heavy pot until soft.

Add the paste and fry, stirring, until it darkens to a deep brick red.

Add the blended base, curry powder, thyme, bay, crumbled stock cube and salt. Simmer, stirring often, until reduced by about half and the oil rises to the top.

Stir in the rice and stock. Cover tightly with foil and then the lid, and cook on the lowest heat. Don't stir.

If the grains are still firm, sprinkle over a splash of water, cover again and keep cooking.

Off the heat, add the butter, cover and rest, then fluff with a fork.