Best and Perfect Jollof Rice: Nigerian Party Flavor

Combine red bell peppers, vine tomatoes, red onion, scotch bonnet peppers, garlic, and ginger in a blender and process until velvety smooth.

Heat vegetable oil in a heavy-bottomed pot over medium heat. Stir in tomato paste and fry for 3-5 minutes until it darkens in color to remove acidity.

Pour in the blended pepper purée. Simmer on medium-high for 10-15 minutes, stirring occasionally, until the oil separates from the sauce and the mixture thickens into a concentrate.

Stir in curry powder, thyme, bay leaves, salt, and white pepper.

Rinse parboiled rice thoroughly in cold water until the water runs clear to remove excess starch.

Fold the washed rice into the fried pepper base and stir for 2 minutes to toast the grains.

Pour in chicken stock until the liquid is about 1/2 inch above the rice level. Stir once.

Cover the pot tightly with aluminum foil and place the lid on top to create an airtight seal.

Turn heat to the lowest setting and cook for 25-30 minutes without opening the lid.

Remove the foil, add unsalted butter on top, and stir gently with a fork from the edges to the center.