One tap for the whole pot

How to cook it

1. 1Blend the red peppers, shallots and chillies, then reduce with the tomato purée until deep red.
2. 2Stir in the jollof cooking sauce and crumbled stock cubes, season and let it fry down.
3. 3Add the washed rice, just enough water to cover, then steam low and slow until smoky.

How to cook it

1. 1Rub the jerk seasoning into your chicken or fish and leave it overnight if you can.
2. 2Cook the rice with the kidney beans, coconut milk, spring onion and a thumb of ginger.
3. 3Grill or roast the meat, brushing with the jerk barbeque sauce for the last ten minutes.

How to cook it

1. 1Soak and flake the salted cod, then rinse well.
2. 2Fry the tomatoes and spring onion with green seasoning, add the fish, then fold the drained ackee through gently.
3. 3Serve with water crackers and a shake of hot pepper sauce.

How to cook it

1. 1Bloom the ground egusi in hot palm oil until it caramelises.
2. 2Add stock, ground crayfish and iru, then simmer until the oil floats.
3. 3Fold in the spinach at the end and whisk the poundo yam for the swallow.

How to cook it

1. 1Season your goat, chicken or chickpeas with green seasoning and curry powder, then leave to marinate.
2. 2Burn the curry powder in hot oil, add the meat and brown, then slow cook with carrots until tender.
3. 3Cook the rice with kidney beans and coconut milk, and finish with pepper sauce to taste.

How to cook it

1. 1Keep the rice and tins in the cupboard for quick weeknight dinners.
2. 2Bananas and cherry tomatoes for lunchboxes and salads.
3. 3Evaporated milk for tea, porridge and puddings.