Nigerian Jollof Rice

Blend together the tomatoes, peppers, and the 2 large onions and set aside.

Boil, then deep-fry the meat. Set aside. Cook poultry to 74°C / 165°F before setting it aside; keep raw-meat utensils separate from the rice.

Use a large pot with ample space for the sauce, rice, and cooking water, not the source's undersized 2-liter pot. Add the groundnut oil and heat gently.

Add the diced onion and tomato purée. Stir constantly for 3–5 minutes then add the blended pepper mixture.

Add about 200 ml of the reserved meat stock, stock cubes, bay leaves, curry powder, thyme, cinnamon, ginger, garlic, and crayfish. Stir for about 10 minutes.

Add about 1.2 liters of water and allow to boil.

While waiting for the mixture to boil, wash the rice about 3–4 times or until the water is clear, then drain in a sieve.

When the pot boils, add the rice and season with salt. Use a wooden spatula to mix everything until you are sure that the rice is not just resting on one spot. Depending on the rice, you may need to add a little more water but remember to stir constantly with the wooden spatula in order to minimize the rice sticking to the bottom of the pot.

When you have attained your desired texture for the rice, reduce the heat to allow any residual water to be absorbed.

Serve and garnish with the fried beef/chicken.