Nigerian Jollof Rice

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Bob

subheading: For the Stew Base:

1 pound (475g) plum tomatoes (about 3 medium tomatoes), cored and roughly chopped

2 medium (7-ounce; 200g) red bell peppers or 2 red shepherd peppers (see note), stemmed, seeded, and roughly chopped

1 medium (8-ounce; 225g) red onion, roughly chopped

¼ of a Scotch bonnet or habanero pepper, stemmed and seeded

1 ½ cups (355ml) Nigerian stock

subheading: For the Jollof Rice:

¼ cup (60ml) peanut, vegetable, or other neutral oil, divided

1 medium (8-ounce; 225g) red onion, thinly sliced, divided

3 dried bay leaves

2 teaspoons Caribbean/Jamaican-style curry powder (see note), plus more if needed

2 teaspoons dried thyme

Kosher or sea salt and freshly ground black or white pepper

2 tablespoons (30g) tomato paste

3 teaspoons (12g) unsalted butter, divided (see note)

1 ½ cups (355ml) Nigerian stock

2 cups (400g) converted long-grain rice or Golden Sella basmati, rinsed

1 plum tomato (4-ounces; 120g), halved then sliced thinly crosswise into half-moons

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