TOMATO MIX (blend all ingredients together to form a smooth puree)
6 medium red bell peppers
6 medium roma tomatoes
6 habanero peppers
2 tablespoon ginger paste or 50 g fresh ginger root
1 medium onion
FRYING THE TOMATO PASTE
3/4 cup tomato paste
1 cup oil
4 bay leaves
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon curry powder
1 tablespoon ginger powder
1 tablespoon garlic powder
1 teaspoon salt
TO MAKE CHICKEN STOCK
2 kg hard chicken
1 Cup water
2 tablespoon ginger paste or 50g fresh ginger root
2 tablespoons garlic paste or 8-10 fresh garlic cloves
3 habanero pepper (chopped finely)
1 medium onion (chopped finely)
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon curry powder
2 teaspoons seasoning powder or 2 seasoning cubes
3 habanero pepper (chopped finely)
TO MAKE JOLLOF SAUCE
Tomato mix (cooked)
1 1/2 cup cooking oil
11/2 medium onion (finely chopped)
Fried and seasoned tomato paste
4 knorr seasoning cubes or 1 tablespoon seasoning powder
1 cup chicken stock
1 tablespoon salt
1/2 cup water
MAKING THE JOLLOF RICE
6 cups basmati rice
Jollof sauce
1 cup warm water
2 teaspoons salt (to adjust seasoning)
2 -3 tablespoons butter to glaze the jollof
TO GRILL THE CHICKEN
2 Tablespoons butter (melted)
1 teaspoon paprika (you can add more or less according to your preference)