West African tomato rice (Jollof rice)

1. Blend the tomatoes, bell peppers, scotch bonnet, one onion, the garlic and the ginger until smooth.

2. Slice the other onion and fry it in the oil in a heavy-based pan for 5 minutes, then add the tomato paste and fry, stirring, for 3 minutes until it darkens.

3. Pour in the blended vegetables, stir in the curry powder, thyme, bay leaves, salt and pepper and cook uncovered for 20 minutes until the sauce thickens and the oil rises to the top.

4. Wash the rice in cold water until the water runs clear, then drain.

5. Stir the rice into the sauce, pour in the chicken stock, seal the pan tightly with foil and a lid and cook on the lowest heat for 30 minutes without stirring.

6. Take off the heat, rest for 10 minutes, fluff with a fork and serve with fried chicken or fish and fried plantain.

Tip: Jollof rice is West Africa's festive dish, and Nigeria and Ghana have a friendly rivalry over whose version is best. The slightly smoky rice that catches on the bottom of the pan (the secret of party rice) is highly prized, so don't stir. If you can't find scotch bonnet, habanero works too, but it is very hot, so add it carefully.