Smoky Party Jollof Rice with Charred Tomato Base

Blend the charred tomatoes, peppers, and half the onion into a coarse base.

Fry the remaining onion in oil or butter, add the tomato paste, and cook until it darkens.

Stir in the blended mixture, curry powder, and thyme, then cook until the base becomes rich and concentrated.

Add the rice and stock, cover tightly, and cook on low heat until the grains are tender and lightly smoky.

Rest the rice off the heat for 10 minutes before fluffing and serving.