Jollof rice

• red peppers↗275g g

  deseeded

• plum tomatoes↗100g g

  chopped

• scotch bonnet chilli↗1

  deseeded (use half if you prefer less heat)

• onion↗50g g

  chopped

• garlic↗25g g

  peeled

• ginger↗25g g

  peeled

• olive oil↗70ml ml
• red onion↗120g g

  finely sliced

• white peppercorns5g g
• curry powder↗3g g
• dried thyme↗3g g
• curry leaves↗3
• tomato purée↗30g g
• chicken stock↗300g g
• bay leaves↗3
• long grain rice↗300g

  washed thoroughly

• butter↗10g
• chives

  finely chopped, to serve (optional)

Step-by-step instructions

1. 1

   To make the base, tip the red peppers, plum tomatoes, scotch bonnet and onion into a blender or food processor, and blitz until completely smooth. Pour into a wide saucepan, bring to a medium simmer and cook until you have a thick paste, around 15 mins. Set aside.

2. 2

   To make the rice, finely dice the garlic and ginger, then crush with the back of a knife to create a paste and set aside. Heat the oil in a wide saucepan and add the onions with 10g fine salt. Sweat the onions over a low heat for 10-15 mins until soft and translucent. Turn up the heat to medium and add the ginger-garlic paste, along with the peppercorns, curry powder, thyme and curry leaves, and cook for 5 mins.

3. 3

   Add the tomato purée and the ata base, stir well and cook for another 5 mins over a low heat. Pour in the chicken stock, add the bay leaves, stir well and cook for another 5-10 mins over a low heat. Finally, scatter in the rice and stir well, cover with a lid and steam for 10-15 mins over a low heat. Stir gently, add the butter, cover again and cook over a low heat for another 10 mins. Remove from the heat and leave to rest for 10 mins. Sprinkle over the chives, if you like, then serve straight from the pan.