Step 1

Add plum tomatoes, red bell pepper, onion and scotch bonnet to the blender and blend until smooth. Set aside for later.

Step 2

Heat coconut oil in a medium-sized saucepan. Then, add onions and cook for a couple of minutes. Add tomato puree to the saucepan, then stir and cook it for one minute.

Step 3

Next, pour the blended tomato mixture into the saucepan. Then add chicken seasoning cubes, curry powder, thyme, bay leaf and salt to taste to the saucepan. Stir and cook on medium heat for 10 minutes.

Step 4

Pour coconut milk into the saucepan and stir.

Step 5

Add the rice to the saucepan then stir it until it is well combined with the sauce. Leave the rice to cook on low/medium heat for 5 minutes.

Step 6

Next, pour coconut water and water into the saucepan. Stir well and leave the coconut Jollof to cook for 10-15 minutes. Check and stir the rice every 5-7 minutes to prevent burning.

Step 7

Finally, add butter and leave to simmer on low for 2 more minutes or until done. Serve with chicken and plantain.