Nigerian fried pepper sauce (Ata dindin)

1. Deseed the bell peppers and coarsely blend them with the tomatoes, scotch bonnets and one of the onions.

2. Cook the blended mixture uncovered in a pan over medium heat for 20-25 minutes until most of the liquid has evaporated and it becomes a thick purée.

3. Slice the other onion into thin half rings.

4. Heat the oil in a heavy-based pan and fry the onion for 3-4 minutes until translucent.

5. Add the reduced pepper purée, thyme and curry powder and fry, stirring often, for 20 minutes until the oil rises to the top and the sauce caramelises slightly.

6. Pour in the stock, season with salt and simmer for another 10 minutes; serve with boiled eggs, fried meat or fish, rice, yam or bread.

Tip: Ata dindin (Yoruba for fried pepper) is the base sauce of Nigerian cooking, a relative of the Yoruba obe ata; for festive occasions boiled eggs, fried chicken or beef are folded into it. It keeps for a week in the fridge and for months in the freezer, so it's worth making a double batch.