Nigerian Jollof Rice

Blend tomatoes, red peppers, scotch bonnet, and 1 onion into a smooth purée.

Heat oil in a heavy-bottomed pot over medium-high heat. Add diced remaining onion, cook until soft, 5 minutes.

Add tomato paste and stir-fry in the oil for 3 minutes until it darkens slightly.

Pour in the blended pepper mixture. Add a lid tilted to allow steam to escape. Cook over medium heat for 30–40 minutes, stirring every 10 minutes, until the sauce is thick and the raw tomato smell is gone. The sauce should be a deep red and oil will rise to the surface.

Add chicken stock, curry powder, bay leaves, salt, and white pepper. Bring to a boil.

Wash rice until water runs clear. Add to the pot. Stir once to combine. Cover tightly with foil then the lid.

Cook on low heat for 30–35 minutes. Check at 25 minutes — if liquid is absorbed and rice is almost done, reduce to the lowest heat and let steam for 10 more minutes. The slight smokiness at the bottom (party jollof) is a sign of success.