Ghanaian Rice & Beans with Shito-style Chilli Sauce

Pre-heat the grill to high and boil a kettle

Peel the ginger and garlic

Chop the chillies in half lengthways (can't handle the heat? Deseed the chillies!)

Chop 1 [2] red onion[s] into quarters and add to tin foil-lined baking tray with the peeled garlic and ginger and the halved chillies

Grill for 8-10 min or until charred then remove and keep to one side to cool slightly

Carefully add the eggs to a pot of boiled water with a large pinch of salt over a high heat

Once boiling, cook for 7 min for perfect mid-boiled eggs

Tip: The salt prevents the eggs from cracking!

Re-boil the kettle

Add the charred veg to a food processor with 80ml [150ml] cold water and the tomato paste

Season with a generous pinch of salt and sugar

Blitz until you have a chunky sauce – this is your Shito-style chilli sauce

Tip: Add a splash more water if the sauce is looking a little thick

Peel and finely chop the remaining red onion[s]

Heat a medium-sized pot (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped red onion with a pinch of salt and cook for 6-8 min or until softened

Meanwhile, dissolve the Kallo vegetable stock cube and ground smoked paprika in 300ml [600ml] boiled water

Once the red onion has softened, add the basmati rice and spinach and give everything a good mix up

Pour in the stock and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Meanwhile, drain and rinse the black beans

Peel and grate the carrot[s]

Whilst the rice is cooking, peel the cooled eggs and cut them in half

Chop the chives roughly

Once the rice is cooked, stir in the grated carrot and drained black beans with 2 tbsp [4tbsp] Shito-style chilli sauce – this is your Ghanaian rice & beans