Smoky jollof rice with fried beef

Grease bell peppers, tomatoes, onions and garlic generously with oil and roast until well roasted but not burnt.

Season the beef with rosemary, chicken stock powder, black pepper, salt and paprika and mix until coated.

Cool the roasted vegetables and blend smooth with a little water; set aside.

Fry the beef in a tablespoon of oil in a very large pan until a little browned; add diced onions, bay leaf and a little minced habanero.

Cover and let the meat cook in its own juice about 5 minutes; reserve the stock for later.

Fry the beef in hot oil until browned on both sides; remove and set aside.

In the same oil, fry onions until tender.

Add the tomato paste and fry a couple of minutes to cook off its sourness.

Stir in the roasted pepper sauce; season with black pepper, smoked paprika, chicken seasoning powder, curry powder, thyme and salt to taste.

Simmer about 1 minute.

Stir in the rice until coated with the thick sauce; add the reserved beef stock.

Cover the pot with foil and then the lid and steam on low heat rather than boiling, for well separated grains.

Optionally stir in butter at the end.