• Chop the bell pepper, tomatoes, red onions, ginger and garlic. Place in a blender and blitz. Set aside for later

Cooking the Ossobuco and plantain

• Rub each piece of Ossobuco with your favourite steak spice mix, on both sides. Then coat with flour all over and set aside.
• Peel the skins off the plantains and cut vertically into halves. Cut to split each half horizontally. Now you have 4 flat-faced pieces.
• Make a slit from top to bottom of each piece, then chop into tiny bite sizes.
• Place in a pan with water and salt. Bring to a boil for 1 minute.
• Drain the plantains and soak off the excess liquid with a paper towel.
• Pour sunflower oil into a deep pot over medium-high heat. Pour in the plantains and fry for 2-3 minutes. Remove the plantains and set aside (preferably in a warm oven).
• Now place the seasoned and coated Ossobuco into the hot oil and fry for 3 minutes on both sides.

Cooking the Jollof sauce:

• Reduce the heat of the pot with oil to low and pour in the previously blended tomato mix
• Toss in the bay leaf, place a lid over and allow to simmer 20 minutes.
• After 20 minutes, take out the Ossobuco and set aside (also in a warm oven). Also, remove the pot from heat and set the sauce aside for later

Cooking the Risotto and bringing it all together

• Place a pan over medium heat and pour in the olive oil. Add the chopped yellow onion and scotch bonnet peppers, then cook for 3-5 minutes, until softened. 
• Add the rice and toss together until well-coated with the oil. Deglaze the pan with white wine and reduce until the pan is almost dry.
• Add 1 cup of vegetable stock to the rice. Stir the rice until the stock is absorbed and the pan is almost dry. Continue adding the stock, 1 cup at a time, until the rice softens but still feels firm. It should be creamy, but not runny.
• Stir in the Jollof sauce until it incorporates, then season with salt and smoked paprika. Stir together and remove the risotto from the heat.
• Dish the risotto in a plate with the stewed Ossobuco and plantains. Enjoy!