Nigerian Jollof Rice

Rinse the rice 2–3 times, cover with water, bring to a boil and parboil for 8–10 minutes so the grains only partially soften; drain in a sieve.

Blend the tomatoes, bell pepper, Scotch bonnet pepper and half the onion until smooth to make a sauce.

Heat the oil in a wide pot, add the remaining finely chopped onion and sauté for 3–4 minutes. Pour in the pepper-tomato sauce, add the tomato paste and simmer for 10–15 minutes, until the excess moisture evaporates and the oil starts to separate at the edges.

Add the chicken stock, dried thyme, curry powder, bay leaf and salt; bring to a vigorous boil and cook for 5 minutes.

Stir in the parboiled rice, mixing so every grain is coated with sauce. The liquid should come up to about the level of the rice; if there isn't enough, add a bit more chicken stock.

Cover the pot with a tight-fitting lid, reduce the heat to low and cook for 25–30 minutes without stirring too often, until the rice is tender and has absorbed the liquid.

Remove from the heat, let it stand covered for 5 minutes, then gently fluff the rice with a fork and serve hot.