Blend the tomato pepper mix

• Blend the plum tomatoes, bell peppers, pointy bell peppers, red onion, white onion and scotch bonnet peppers into a rich, smooth mix.

Fry the onion and tomato puree

• Add the oil to a pot and go in with the sliced onion.
• Fry the onion, then add the tomato puree and fry.

Season the base

• Add the bay leaves, garlic, ginger, smoked paprika, curry powder, thyme and aromatic spice blend.
• Fry everything together, then add the seasoning cubes and salt and blend in.

Fry the tomato pepper mix

• Go in with the tomato pepper mix and stir everything together.
• Cover the pot and let it fry until the oil rises to the surface.

Add the rice and liquid

• Add the washed rice and stir it into the base.
• Pour in the stock or water.

Cook the jollof rice

• Cover and cook on low to medium heat, stirring in between, until the rice is tender and the liquid is absorbed.