In a hot pot, pour in your vegetable oil and let it heat up

Pour in your diced onions immediately and ket it fry till fragranced

Then out in your tomato paste and let it fry until it becomes grainy

Then you pour in your pepper mix which include in the ration of
Tomatoes 20%
Tatase 35%
Shombo 35%
Rodo 10%

Next, you add 2 Bay leaves, a teaspoon of Thyme and curry.. Taste and adjust accordingly

Once all is incorporated, add your chicken stock. Adter tasting, you may add a bit of salt.
The idea is to have your stew base at borderline salty, because the rice will absorb the salt as it cooks

Once the Stew base is thickened, pour in your washed rice and stir with a wooden spoon.
Add a bit of water just enough to cover the rice and cover very tightly

Check often to see the doneness of the rice and add water to it bit by bit. This process should take 15 minutes to 20 minutes

Once the rice is almost done, introduce your unsalted butter..1 stick and if you don't have unsalted butter, yiu can add magarine, I recommend simas magarine and stir with a wooden spoon

Now cover the lid of the pot with foil and out your lid tightly on it so the steam.is trapped completely. About 5 mins into this, check to see if the rice is soft enough.

Once you are satisfied with the texture of the rice, you can now increase the fire whilst it is tightly covered again, one last time. This process introduces the smokiness Into the jollof rice.
This process should take long so the rice wouldn't become bitter, if the smoke is too much

Once you are satisfied with the level of smokiness and taste, turn off the heat completely and let it rest, still inside the pot.