Roast the vegetables

• Wash the bell peppers, tomatoes, scotch bonnets and brown onions.
• Place them on a baking tray with the garlic and ginger.
• Roast at 200 °C until soft and slightly charred.

Blend the stew base

• Transfer the roasted vegetables to a blender.
• Blend until completely smooth.

Fry the stew base

• Heat the olive oil in a pot and fry the chopped onion.
• Add the thyme, garlic, ginger and bay leaves.
• Stir in the tomato paste, then pour in the blended stew.
• Fry in 3 minute intervals, stirring between each.

Boil the stew

• Mix well and leave to boil on medium/high heat.

Wash the rice

• Wash the rice thoroughly until the water runs clear.
• Drain well.

Combine and cook the rice

• Add the chicken stock, chilli seasoning, jollof rice seasoning and maggi cubes to the stew.
• Stir in the rice.
• Turn the heat to low and cover the pot with foil.

Steam and check

• Keep checking the rice and steam for longer if needed.
• Fluff and serve.