Heat up the vegetable oil in a pot. Saute the onion with the ginger paste for 2 minutes. Fry the tomato paste for about 5 minutes until u notice it looks as if it forms lumps. This step is very important as some brand are a bit sour.

Add the boiled down pepper mix and fry again until you notice the pepper mix separates from the oil. Season with curry, thyme and jollof seasoning.

Add the beef/chicken stock and water enough to cook the rice. Add bay leaves.

Add seasoning cube and check for salt. Bring this mixture to a rolling boil. Add the washed rice.

Stir everything together. Cover the pot with foil sheet before using the lid. This is to trap all the steam needed to cook the rice.

Once rice is soft, add butter and stir. Serve with salad, coleslaw, moi moi or peppered meat.

NOTE: To get the typical smoky flavour associated with the Nigerian party jollof, you have to deliberately burn the rice at the end of the cooking process by slightly increasing the heat. It's also important to properly cover the pot using a foil sheet before the lid so as to properly trap in all the steam & cook the rice without adding excess water leading to a soggy jollof.