Jollof rice

Bring a kettle to the boil. Put the onion and chillies in a small food processor and blend to a smooth paste. Put the oil in a saucepan over a medium heat, add the paste and fry for 5 minutes, stirring occasionally. Stir in the spices and cook for 2 minutes more. Meanwhile, put the Maggi seasoning and stock cubes in a jug and pour over 150ml just-boiled water. Add the stock mixture to the pan with the tomato purée and thyme. Cook for 6 minutes, stirring frequently.

Thoroughly wash the rice twice, then add to the pan with 700ml water. Bring to a simmer, then reduce the heat to medium-low, cover and cook for 12 minutes. Give the rice a good stir, cover with foil, replace the lid and put back on the heat for 10 minutes.

Check the rice, fluffng it up with a fork. If it’s not yet cooked through and fluffy, add another 50ml water and cook, covered, on a low heat for another 5-6 minutes. Allow to stand for 5 minutes before serving.