Step 1: Blend the tomato base
Cut the tomatoes, onions, and red bell pepper into chunks, discarding the bell pepper seeds. Add them to a blender with the scotch bonnet pepper and ½ cup of water. Blend until smooth, then set aside.

Step 2: Cook the sauce
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Once hot, pour in the blended tomato-pepper mixture. Cook for about 10 minutes, stirring occasionally, until the mixture begins to reduce and deepen in color.

Step 3: Season and build flavor
Stir in the tomato paste, then add curry powder, nutmeg, ginger powder, dried thyme, salt, pepper, and crushed bouillon cubes. Cook for 20 minutes, stirring occasionally, until the stew thickens, reduces by half, and turns a deep red with oil beginning to separate on top.

Step 4: Add the rice and simmer
Stir in the rinsed jasmine rice, bay leaves, and chicken (or beef) broth. Bring the pot to a boil, then immediately reduce the heat to low. Cover tightly and simmer for 30–40 minutes, or until the rice is tender, the liquid is absorbed, and the rice is fluffy.

Step 5: Achieve that smoky finish
Keep an eye on the pot and add a splash of broth or water if it gets too dry. A light layer of rice at the bottom may brown — that’s normal and adds the signature smoky flavor Jollof lovers cherish.

Step 6: Rest and serve
Remove from heat and let the rice rest, covered, for 10 minutes before fluffing. Serve warm with fried plantains, grilled chicken, or a fresh salad.