Party jollof rice, cooked over firewood in the yard of the compound for every wedding, christening and Christmas — with the smoky bottom layer everyone fights over.
Ingredients
Long-grain parboiled rice
Tomatoes, red peppers, scotch bonnets, onions, blended
Tomato paste, fried until dark
Stock, thyme, curry powder, bay leaves
Method
Fry the paste and the pepper base until the oil rises. Add stock, then the rice, and cover tight. Let the bottom catch — that is the party part.