Jollof Rice

Blend the tomatoes, red pepper, scotch bonnet and half the onion into a smooth base.

Fry the remaining onion and tomato paste in oil, then add the blended base and cook it down until thick and the raw taste is gone.

Season with bay, thyme, curry powder and stock, and let it simmer into a rich sauce.

Stir in the rinsed rice until every grain is coated red.

Cover tightly and cook on low heat, letting the bottom catch slightly for the prized smoky 'party jollof' flavor.

Fluff gently and serve with fried plantain, chicken or salad.