Big Zuu served up tasty West African Jollof rice balls with Scotch bonnet sauce on Saturday Kitchen.

The ingredients for the Scotch bonnet sauce are: 2 tbsp vegetable oil, 1 brown onion, finely chopped, 1–2 Scotch bonnet chillies, pricked with a sharp knife, 4 garlic cloves, crushed, 2.5cm piece fresh root ginger, peeled and grated, 800g tomatoes, roughly chopped, 1 tbsp white wine vinegar, 1 tbsp caster sugar and 2 stock cubes (such as Maggi stock cubes).

See Big Zuu recipes in the book titled: Big Zuu’s Big Eats: Delicious home cooking with West African and Middle Eastern vibes available from Amazon now.