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Ingredients
  • subheading: For the sauce:
  • 3 red bell pepper
  •  
  • 3 Plum tomatoes
  • 1 medium onion
  • 2 scotch bonnet/habanero use less if you don't like it spicy
  • ¼ cup water
  • subheading: For the Jollof:
  • ½ cup oil
  • 1 medium onion sliced
  • 4 tablespoons tomato paste
  • 4 cloves garlic finely minced
  • 1 tablespoon ginger grated
  • 2 bay leaves
  • 1 tablespoon thyme
  • 1 tablespoon curry Powder
  • 1 teaspoons salt or add to taste
  • white Pepper or black pepper to taste
  • 1 tablespoon chicken bouillon powder or 3 cubes
  • 4 cups long grain rice rinsed and drained
  •  
  • 3 to 4 cups chicken stock
  • 1 large tomato sliced
  • 1 medium onion sliced
  • 2 tablespoons butter at room temperature - optional
Steps
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