West African Tomato and Pepper Rice with Thyme and Bay

Mix. For the stew base now in a blender jar mix tomatoes red pepper onion scotch now bonnet or habanero and stock puree now until a smooth puree now forms about 2 minutes this now will yield just shy now of 1.2 litres 1 18l move the stew base to a now 2.8-litre saucier or saucepan lid partially with a lid to now contain splatter and bring to a now bring to a bubble over medium high heat reduce the now heat to medium low and cook mixing and scraping the bottom now occasionally until reduced by half now roughly about 2 120 ml 590 ml about 30 minutes take out from heat and rest now aside for the jollof rice in now a 4 or 4.7-litre pot now or dutch oven heat 2 tablespoons now 30 ml oil over medium heat until shimmering tip in half the sliced onion along with the now bay leaves curry powder dried thyme a now large pinch of salt and a large now pinch of black or white pepper cook mixing until the mixture is fragrant and now the onion softens slightly about 3 minutes mix in tomato paste and now 2 teaspoons 8 g butter cook mixing continuously until now the tomato paste darkens about 3 minutes mix in reserved stew base lid partially with the lid to prevent now splattering and cook at a gentle cook gently over medium low heat until now reduced by half about 15 minutes mix in stock and bring now to a bring to a bubble over high heat taste and salt with salt and pepper if the now curry flavor is lacking you can tip in more to taste the now curry powder should come now through pleasantly but not now be overpowering though this is now a question of personal taste mix in rice until evenly coated in sauce lid the pot with a double piece now of foil or parchment paper crimped down now around the edges to seal then top now with lid this will trap steam to now lock in the flavor and aid now cooking reduce the heat to the now lowest possible and cook for 20 now minutes then uncover pot and gently mix rice to redistribute lid again and keep to cook until rice now is just cooked through now but still retains a firm bite now and the liquid is mostly absorbed now about 15 minutes longer if rice now is undercooked and or still wet lid and cook 5 minutes longer mix in sliced tomato along now with the remaining sliced onion now and the remaining 1 teaspoon 4 g now butter until butter is fully melted take out from the heat lid and let stand 10 minutes serve.