Jollof Rice

Blend tomatoes, bell pepper, onion and habanero until smooth.

Heat vegetable oil in a heavy pot and fry onion for 4 minutes. Add tomato paste and fry 3 minutes, stirring, until it darkens. Add pepper purée, curry powder, thyme and bay leaf and fry over medium heat, stirring, until reduced by half and the oil rises, about 20 minutes.

Stir white rice, vegetable broth and salt into jollof base. Cover tightly with foil and the lid and cook on the lowest heat for 30 minutes without stirring, until the rice is tender.

Fluff jollof rice gently; a little smoky crust on the bottom is prized. Rest 5 minutes and serve.