Classic Nigerian Party Jollof Rice

1.Blend the red bell peppers, tomatoes, scotch bonnet peppers, and one onion into a smooth puree. Pour the mixture into a pot and boil over medium heat until the water evaporates and the mixture thickens into a concentrated paste.

2.Rinse the rice thoroughly under cold water until the water runs clear. Drain and set aside.

3.Heat the vegetable oil in a large, heavy-bottomed pot. Add the chopped onions and sauté until translucent and fragrant.

4.Add the tomato paste to the pot and fry, stirring constantly for 5-7 minutes until it darkens and the oil separates from the paste.

5.Stir in the curry powder, dried thyme, and bay leaves. Add the concentrated pepper puree and cook for another 5 minutes.

6.Pour in the chicken or beef stock, salt, and white pepper. Bring the liquid to a boil.

7.Add the rinsed rice to the pot. Ensure the liquid level is just slightly above the rice line. Cover the pot tightly with aluminum foil and then the lid to trap the steam.

8.Reduce the heat to the lowest setting and cook for 30-40 minutes. Do not stir the rice during this time to allow the bottom to develop a slight char, which provides the authentic party flavor.

9.Once the liquid is absorbed and the rice is tender, remove from heat, stir in the butter, and fluff with a fork before serving.