Wara (Fulani Soft Cheese) in Pepper Stew with Rice

Ingredients

• 450 g paneer
• 3 red peppers
• 400 g chopped tomatoes
• 2 onions
• 1 scotch bonnet chilli
• 2 garlic cloves
• 10 g fresh root ginger
• 1 tsp curry powder
• 1 tsp dried thyme
• 200 ml gluten-free vegetable stock
• 5 tbsp vegetable oil
• 300 g long-grain rice

Method

1. 1

   Wara is a fresh Fulani cow's milk cheese from northern Nigeria and Benin; paneer is the closest supermarket swap. Cut it into 2cm cubes.

2. 2

   Blend the red peppers, chopped tomatoes, 1 onion, the scotch bonnet, garlic and ginger until smooth, then boil in a wide pan for 10 minutes until reduced and thick.

3. 3

   Heat 2 tbsp vegetable oil in a non-stick frying pan over a medium-high heat and fry the cheese cubes for 4-5 minutes, turning, until golden on most sides. Lift out.

4. 4

   Add the remaining oil to a large pan and fry the second onion, sliced, for 5 minutes. Add the curry powder, thyme and reduced pepper blend and fry for 12-15 minutes, stirring often, until it darkens and the oil rises.

5. 5

   Meanwhile, rinse the rice and simmer it in 600ml lightly salted water, covered, for 12-15 minutes until tender.

6. 6

   Stir the vegetable stock and the fried cheese into the stew and simmer for 5 minutes. Season with salt and serve straight away over the rice. Cool any leftover rice quickly.