Heat your ground nut oil in your cooking pot, Add sliced onion, Add tin tomatoes, I usually fry my tin tomatoes first before adding my already boiled blended tomatoes to reduce the acidic taste of tin tomatoes ; Fry for a while, then add your fresh blended fresh tomatoes with pepper and shonbo

Allow to fry very well, that is one of the secrets of good tasting jollof rice, Add a tea spoon of curry while frying, Add knor cubes and a small satchel of kitchen glory

Fry very well until the oil starts floating on top
Add your water
Note: when making party jollof rice I usually measure my water to get the rice consistency of party jollof rice, So for ten cups I use a custard bucket of water. Measure your meat stock along with the water.Taste and adjust your seasoning and allow to boil

Wash your rice very well to remove excess starch, If you don't wash well, you have to make sure of this cos starch absorbs the ingredients in rice, which is not good
Note: I didn't parboil my rice: skip parboiling when making party jollof rice, that is what gives it that unique texture, Add your washed rice and stir with a stick.Reduce your heat once it starts boiling well and stir at intervals

Allow to cook till the water dries up, add your butter when the rice starts drying up, reduce your heat again as its drying up to allow it steam very well.
Note: if your water dries up and your rice is not well cooked, don't panic, don't add water as water will wash away the taste you have worked so hard to achieve

Simply cover the pot with clean sack bag or foil paper, Place the cover of the pot on top of the bag or foil, make sure it covers well, the aim is to trap in the heat in the pot, Lower your heat and steam and open after some minutes, then your rice should be well cooked.Stir again and bring down