Ingredients:

4 Cups Easy Cook Rice

3 Large/ 4 Medium Red Bell Peppers (Tatashe)

1/2 Can of Plum Tomatoes/ 2 Medium Size Tomatoes

11/2 Scotch Bonnet (Ata Rodo)

2 cups Beef or Chicken Stock

120g Tomato Paste

2 Onions

100ml /6 Tablespoons Cooking oil

2 Tablespoons Butter

1 Tablespoon Minced Ginger

1/2 Teaspoon Curry powder and Thyme

1/2 Teaspoon any seasoning of your choosing

3 Knorr Chicken cubes

2 Teaspoons White pepper

3 Bay Leaves

1 Medium Size Tomato for Garnishing

Salt to Taste

STEPS

1.To begin, make a smooth paste by combining the red bell peppers, tomatoes, scotch bonnet, and 1 onion.

2.A big saucepan should be filled with cooking oil, placed over medium heat, half-sliced onion added, and cooked until aromatic.

3.Until the oil starts to float to the top, add the blended peppers, tomato paste, seasoning cubes (most preferably knorr chicken cubes), curry powder, and a teaspoon of white pepper. Close the pan and let it cook for a few minutes. It must take 15 to 20 minutes.

4. Wash your rice thoroughly to remove any starch while it is frying and leave it aside. If you decide to parboil your rice, parboil it over low heat for 5-8 minutes with a little water. Wash the rice in warm water while it's still quite firm and not soft. Then, set it aside.

5. Add the protein stock be it beef or chicken when the oil begins to float to the top, cover the pan, and cook for an additional 8 to 10 minutes.

6.Now add the previously washed rice NOTE: (It's preferable to move the rice into a second large pot before adding the sauce so you can manage the amount that goes in and prevent over-adding. When everything is properly blended, add the butter. When the stew is just about a cm over the rice when combined for it is better to start with less liquid and add as you go.) 

Add the minced ginger, the remaining teaspoon of white pepper and combine. Cook the rice covered until it softens. You should stir the rice occasionally with a WOODEN spoon (please o the wooden spoon is important) to avoid clumping and to avoid breaking it up.7. Add small quantity of stock water whenever it is needed but be careful not to add too much stock or water; add small amounts as you go. Don't be concerned when the rice starts to burn; it will absolutely burn a little—this is what gives it the beloved smokey flavor—jollof rice needs steam to cook, not water.

8. When the rice is soft enough, mix in the tomato slices and onion rings.

9. Onions and tomatoes should be added just a couple of minutes before final doneness. Combine thoroughly..10. Your Party Jollof Rice is prepared when you turn off the heat and let it continue to steam for a few more minutes.

Thanks for reading let me know in the comments what type of food you'd like for me to post