Wash the fresh tomatoes and pepper mix with fresh onions and blend to a smooth paste. Parboil until the tomatoes get to a thick paste consistency...

Grate the fresh coconut with grater and blend with warm water to extract the coconut milk. Set aside.

When the chicken is done drop from heat.separate the chicken from the stock. Sieve the stock and set aside.
Wash the raw rice with hot water, sieve and set aside.

Place pot on heat and add vegetable oil. Drop some fresh onions inside the oil when it's hot enough.

Fry the meat in batches and set aside.

Place a pot on heat, add 3cooking spoon of vegetable oil from the oil use in frying the meats, allow to get hot. Sauté onion for some seconds.

Open the can tomatoes paste and fry in the hot oil, turning constantly to avoid burning.

Add the parboiled fresh tomatoes and pepper mix.

Add your chicken stock, coconut milk. Cover to cook. Add little water if the coconut milk is not enough.

Add curry, bay leaves, thyme, seasoning cubes, dried onions, dried and fried shallots and other available spices to the Pepper mix..

Please season the tomatoes pepper mix very well, to have tasty Jollof rice..

Taste for salt. and more seasoning

Cover to boil, when it's starts boiling, add your washed rice to it

Stir with a wooden spatula and cover to cook.

Check after some minutes, add the magarine on top of the rice on heat. You can also add the magarine before frying the pepper.

Turn the rice with the wooden spatula to allow penetration of the tomato mix into every parts of the rice.

Even if it's burning a little, don't fret. That smoky flavour is why it's called party Jollof rice..

Garnish the top of the Jollof rice with fresh sliced onions.

If not properly cooked to your liking, cover with foil paper to entrap heat for some minutes and get it cooked fully.

Add diced carrots and green beans to the hot Jollof and stir to combine.

Drop from heat