Method

Blend tomatoes, roasted peppers, scotch bonnet and 1 onion into a smooth purée. Set aside.
About 5 min
Heat oil in a large heavy pot over medium-high heat. Fry sliced onion 8 minutes until golden. Add tomato paste and fry in the oil for 5 minutes — this "frying" step removes the raw taste.
About 11 min
Pour in the tomato-pepper purée. Add thyme, curry powder, bay leaves, seasoning cube and salt. Stir well. Cook uncovered over medium heat for 25–30 minutes, stirring frequently, until the sauce has reduced by half and the oil rises to the top. The sauce should be very thick and dark red.
About 11 min
Pour in the stock and bring to a boil. Add the rinsed rice. Stir once to distribute. The liquid should just cover the rice. Reduce heat to low, cover with foil and then the pot lid (double-cover locks in steam).
About 11 min
Cook for 25–30 minutes without lifting the lid. Check after 25 minutes — the rice should be cooked through and all liquid absorbed. For the celebrated "party jollof" smoky bottom (socorrat), increase heat to medium for the final 3–4 minutes to scorch the bottom layer slightly.
About 11 min
Remove from heat, remove lid and foil, and fluff gently from the top. Discard bay leaves. Serve with fried or grilled chicken, plantain and a fresh tomato-onion salad.
About 3 min

Nutrition per serving (estimate)