Nigerian Jollof Rice

Roughly chop the Plum tomatoes, the Red peppers and the Red onions. Halve the Scotch bonnet chillies and leave the seeds in — that heat is the point of the dish.

Pile the chopped tomato, Red peppers, Scotch bonnet chillies and half the onion into a blender with a splash of water and blitz to a smooth, pourable base. You want it loose enough to pour, not a paste.

⚠ Tip: Blend it properly smooth: any big bits stay raw and never cook down into the rice.

Rinse the Long-grain rice under cold water until it runs clear, then leave it to soak while the base cooks. Drained rice steams evenly and doesn't gum the pot.

Heat 120 ml Vegetable oil in a heavy pot over medium heat. Slice the rest of the onion in and fry until it turns pale gold and sweet, about 5 min. Stir in the Tomato purée and cook it hard against the pot for 3 min, until it darkens and tastes cooked, not sharp.

Pour in the pepper base and stir it into the onion. Turn the heat to high heat and let it bubble and spit for 15 min, stirring often, until the mixture thickens, darkens to a deep brick red and the oil rises and pools at the edges. That reduced base is jollof's whole flavour.

⚠ Tip: Do not rush this. Watery base makes watery rice. If it's still sloppy after the time, give it five or ten minutes more.

Drop in the Dried thyme, Curry powder, Bay leaves, the Iru paste mashed flat, and 1½ tsp Salt. Stir and let the spices bloom in the hot oil and pepper for 2 min — it should smell seasoned and faintly funky, not raw.

⚠ Tip: Iru is strong by design; start with the amount given and go up only if you grew up with it.

Stir in 500 ml Chicken stock and bring to a rolling boil. Drain the rice, tip it into the pot and stir once so it's level under the liquid. Drop the heat to low heat, seal the lid, and leave it alone for 25 min. Do not stir — you want the top to steam and the bottom to start catching.

⚠ Tip: If your lid is loose, seal the pot with foil or a sheet of paper first. Trapped steam is what cooks the rice through.

After the time is up, lift the lid and listen: a soft crackle and a smoky, toasted smell at the bottom is the prize layer, not a mistake. Keep it sealed on the lowest heat for another 4 min if you want it deeper, then take the pot off the heat entirely.

⚠ Tip: Burnt and black is different from toasted and brown. If you smell scorching sharpness, cut the heat now and fluff that layer up into the rice.

Dot the Unsalted butter over the rice. Take a fork or flat spoon, reach to the bottom and turn that smoky layer up through the rest of the pot in big folds, never mashing. Season once more if it needs salt, scatter Spring onions over the top, and serve hot.