This veggie jollof recipe with Ghanaian roots is a great way to appreciate the West African staple

Make the chalé sauce: In a blender, combine the tomatoes, roasted pepper, onion, Scotch bonnet chile, tomato paste, garlic, if using, ginger, curry powder, red pepper flakes, salt and chili powder. Blend until you have a fairly smooth paste. Taste, and season with more salt, if desired. You should get about 2 cups. Use right away, or transfer to an airtight container and refrigerate until needed.