Method
Prepare the Base
Blend your tomatoes, red bell peppers, scotch bonnet peppers, and one onion until smooth. In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and fry until they are golden brown and translucent.
Fry the Paste
Add the tomato paste to the oil. This step is crucial! Fry the paste for about 5-8 minutes, stirring constantly so it doesn't burn but loses its raw sour taste. The oil should turn red.
"Don't rush frying the tomato stew! Let the water dry out completely until the oil floats on top. This is the secret to that deep, rich redness in authentic Jollof."
Season and Simmer
Pour in the blended tomato mixture. Add the curry powder, Biskas Jollof Spice Mix, dried thyme, bay leaves, and bouillon cubes. Cook on medium-low heat for 20-30 minutes until the stew reduces and thickens.
The Rice Magic
Wash the rice thoroughly to remove excess starch. Add the washed rice to the pot. Add stock (chicken or beef) and water until it covers the rice by about 1 inch. Stir once to combine.
Steam to Perfection
Cover the pot tightly with foil and then the lid to trap all the steam. Reduce heat to very low. Let it steam for 30-45 minutes. Do not open the lid frequently!
