Step 1

In a blender, combine tomatoes, red bell peppers, habanero peppers, and large red onions. Blend until the mixture is smooth, then set it aside.

Step 2

Wash the rice thoroughly to remove excess starch, and set it aside for later use.

Step 3

In a medium-sized pot over medium heat, add oil and butter. Allow them to heat up.

Step 4

Add chopped onions to the pot and sauté for approximately 5 minutes, or until the onions start to lose their red hue.

Step 5

Add tomato paste to the pot and fry it for around 10-15 minutes. Stir continuously to prevent burning.

Step 6

Pour in the previously blended mixture of peppers and onions. Add crayfish, Maggi cubes, cayenne and black pepper, white pepper, bay leaves, curry powder, garlic, and thyme. Stir to combine and continue frying for 30 minutes, stirring regularly to prevent burning.

Step 7

Pour in chicken stock and salt, stir to combine, and let it cook for an additional 10 minutes.

Step 8

Add the washed rice and extra water if needed, then reduce the heat to low.

Step 9

Cover the pot with aluminum foil before putting on the lid, to better seal in heat and moisture.

Step 10

Allow the rice to cook on low heat for about 30 minutes.

Step 11

Once the rice is cooked, stir thoroughly and cover it, letting it cook for an additional 10 minutes.

Step 12

To give your Jollof rice that authentic 'party' flavor, increase the heat for about 3 minutes to allow the bottom layer of rice to crisp slightly. Be cautious during this step to prevent burning the entire pot of rice.