Step 1

Preheat the oven to 400°F and roast the bell peppers for 15-20 minutes.

Step 2

In a food processor, combine plum tomatoes, bell peppers, onion and scotch bonnet. Blend until smooth.

Step 3

Cover the base of a Dutch oven with vegetable oil and heat at a medium-high temperature. Add garlic and ginger, stirring them through the oil. Pour in the blended sauce, add bay leaves, then cook for 10 minutes.

Step 4

Add 1 teaspoon salt, thyme, chicken bouillon cubes, curry powder, tomato paste, and chicken stock. Stir thoroughly, then cook for another 15 minutes.

Step 5

Add white rice to the pan and stir into the mixture. Add 3 cups of water to cover the rice, then lower the temperature and cook at a low/medium heat for 10-15 minutes, folding rice occasionally.

Step 6

Add bay leaves and butter. Stir thoroughly, and cook on a low heat for a further 5-7 minutes, sprinkling with salt and pepper to taste. Serve Jollof rice with a fried banana (or plantain) on top, and the meat of your choice.