Ghana jollof rice

Step 1: Blend the chopped one of 1 onions with 4 ripe tomatoes, 1 ⅜ oz fresh ginger, 5 cloves garlic and 2 scotch bonnet or kpakpo shito chillies until smooth.

Step 2: Heat ½ cup vegetable oil in a heavy pot over a medium heat and fry the sliced one of 1 onions until soft and golden.

Step 3: Add 2 ½ oz tomato paste and fry, stirring, until it deepens to a dark red and catches slightly on the base.

Step 4: Pour in the blended base with 1 tsp curry powder, ½ tsp ground aniseed or a pinch of grated nutmeg, 2 bay leaves and 1 tsp dried thyme. Cook over a medium heat, stirring often, until reduced by half, thick, and the oil rises to the top. The ginger should smell mellow rather than raw.

Step 5: Stir in 1 carrot and 1 green bell pepper and cook for 2 minutes.

Step 6: Add the drained 1 ⅛ lb basmati or jasmine rice and stir gently to coat each grain. Pour in 2 ½ cups vegetable stock and add 1 ½ tsp salt. The liquid should just cover the rice, no more.

Step 7: Cover with foil and a tight lid and cook over the lowest heat until the rice is tender and the liquid absorbed. Do not stir; peek only after 15 minutes. A common mistake is stirring basmati as it cooks, which breaks the grains into a sticky paste.

Step 8: Turn off the heat and leave covered for 5 minutes, then fluff gently with a fork. Remove the bay leaves.

Step 9: Serve with fried plantain, salad and a spoon of 4 tbsp vegetarian shito or chilli oil on the side.