Everyone has an opinion on jollof, but almost every great version starts the same way: a well-cooked, well-seasoned pepper base.
Blend tomatoes, red bell peppers (tatashe), scotch bonnet and onion until smooth. The ratio matters — too much tomato turns it sour, so balance it with the sweeter bell peppers and only as much scotch bonnet as your heat tolerance allows.
Fry the base properly. Cook it in oil over medium heat, stirring, until it reduces, darkens and the raw, sharp smell gives way to something rich and sweet. This is where the flavour is built, so do not rush it.
From there, stir in your stock and seasoning, add the rice, and let it cook low and covered so the grains absorb the base evenly. The faint smoky layer at the bottom — the party jollof prize — comes from that patient, low heat.
