1. Wash all the vegetables
2. Slice or chop one bulb of onions or half of a big one. Cut the bell peppers; red, green, yellow (any color works).
3. Wash the rice and discard the water until the water is no longer cloudy. I typically wash up to 6 times. When the water becomes clear, pour through a colander to drain the water. Leave in the colander to continue to drain until needed.

How to Make the Base/Sauce:

1. Blend the fresh tomatoes, red bell peppers, one onion bulb, and  garlic cloves. Add the tomato blend to a clean pot, plus the herbs and seasoning. Place on a medium stove and cook until all the water reduces! You may be left with only about 25% of the initial quantity (this sauce may be less than 1&½ cups afterward).
2. Add oil to a big pot; as the oil heats up, add the herbs and spices for frying the oil. Fry the herbs and spices for a little bit (1 – 2 minutes) to infuse the oil, and then add the sliced or chopped onions. Fry the onions until translucent, about 2 – 3 minutes.
3. Add the canned tomato sauce (or tomato paste), cover, and cook until it no longer tastes raw. This may take up to 15 – 20 minutes; stir in between cooking. But this depends on the quantity, and I cooked mine for 20 minutes.
4. Stir in the initially cooked down tomato blend (aka, reduced fresh tomato blend) and two cups of chicken broth. Cover and cook very well for 10 minutes or until well combined.
5. Taste before adding additional seasoning – add 2 Maggi cubes (or one teaspoon Knorr powder or as needed). Add more salt if necessary.
6. Allow simmering for 1 – 2 minutes. Scoop out about 2 – 3 cups of the sauce/stew/base before adding the washed basmati rice! Save for later in case you need it.

Cooking Basmati Jollof Rice:

1. Add washed basmati rice to the sauce.
2. Use a wooden spoon to smoothen out, ensuring that all the rice is covered in sauce. Sprinkle 1 Maggi cube or 1 teaspoon of Knorr powder.
3. First, cover the rice pot with heavy-duty aluminum foil and then place the lid. Cook rice on low – medium for 30 minutes, check for doneness by gently stirring from side to side. At this time, you can add a little more sauce to enhance color if needed.
4. Cover again with the same aluminum foil and the lid. Allow to finish cooking on low for another 10 minutes or as needed.
5. Add the chopped bell peppers and spring onions; sprinkle ½ – 1 Maggi cube or ½ – 1 teaspoon of Knorr powder. Gently stir in the vegetables; the rice should be done cooking by now. 
6. Finally, stir in the butter; though this is optional, it is necessary for that killer party taste. Give a final stir, and this rice is ready to serve.
7. To make the meat: Season the meat properly, boil, and air fry them. Do the same for the fish (set aside). This was how I made the mine. You can exclude this part if you wish to keep this rice vegan. 
8. Add the meat and fish to the cooked rice, and pair this Nigerian basmati jollof rice with meat, fish, fried plantain, or salad. Enjoy!