Nigerian Macaroni Jollof

1. Roughly blend the tomatoes, red bell peppers, scotch bonnet, and half the onion into a smooth puree, then pour it into a pot and boil for about 10 minutes to reduce excess water and concentrate the flavour.
2. Heat the vegetable oil in a wide pot over medium heat and fry the remaining sliced onion until soft and fragrant.
3. Stir in the tomato paste and fry for 2 to 3 minutes until it darkens slightly, then pour in the reduced pepper puree and fry, stirring often, for 10 to 12 minutes until the oil begins to separate and the raw tomato smell is gone.
4. Season the sauce with the ground crayfish, thyme, crumbled stock cubes, and salt, then add about 250 ml of water and bring to a simmer.
5. Tip in the uncooked macaroni and stir to coat it in the sauce, adding a little more water if needed so the pasta is almost covered.
6. Cover and cook over low to medium heat for 12 to 15 minutes, stirring occasionally to prevent sticking and burning, until the macaroni is tender and has absorbed the sauce.
7. Taste and adjust the seasoning, then turn off the heat and let it rest covered for a few minutes before serving hot.

You'll use: Frying pan / skillet · Large pot · Saucepan · Blender