Blend tomatoes, tatashi, pepper with onions and pour into a pot and cook at high heat. Stir as you continue to cook till the water in the tomatoes dries up.

Heat a frying pan or pot for a while and add vegetable oil. Pour the chopped onions and the thickly cooked tomatoes. Stir very well.

Fry at very low heat and stir at short intervals till the oil has completely separated from the tomato. Add some spices/herbs and continue to fry/stir at intervals for 20 mins more. Taste the fried tomato puree to make sure that the raw tomato taste is gone and set aside.

Pour some quantity of water (no meat/chicken stock because they're grilled) into the tomato stew in the pot and leave to boil.

Add the drained parboiled rice, salt and seasonings to taste. The water level should be the same level of the rice. This is to ensure that the rice remains unclogged as the water dries up by the time the rice is cooked. Cover the pot and leave to cook on a medium heat. This way the rice does not burn before the water dries up.

Taste to confirm and add more water if rice is not yet cooked, while you reduce the heat to prevent burning.

Your jollof rice is ready when the rice is well cooked.

Grill the already marinaded salmon fish and chicken... Serve!