1. Prep the pepper mix; Cut your onions, scotch bonnet pepper, red bell pepper, cayenne pepper and tomatoes into big chunks and glaze with some salt and cooking oil before roasting for a few minutes in the oven.

2. When your pepper chunks are nicely roasted, blend the pepper mix into a smooth paste and set aside.

3. In a clean cooking pot, add some oil and throw in your onions, fry till translucent but avoid burning the onions. You could take the onions out of the oil if you are no fan. The frying of onions helps to achieve that lovely smokey effect.

4. Squeeze in your Gino pepper onionspaste as well as the tasty Tom Jollof mix paste and fry well till they darken in colour.

5. Add in your roasted pepper mix along with some bouillion cubes, white pepper, bay leaves, curry, thyme, paprika and cayenne spices and cover to cook for a while. You could also add your roasted chicken or protein of choice to soak in the deliciousness and add more flavor to the pepper mix before taking them out.

6. Don’t forget to add your chicken stock and bouillion cubes. 

7. Pour in your rice ( the golden Sella parboiled rice works great, but you can use any rice of choice)

8. Gauge you rice with the pepper fluid to avoid cooking with too much liquid, else you might end up with a soggy pot of Jollof.

9. Cover the pot of Jollof by placing an aluminum foil before the pot lid to trap in steam and cook on low heat. 

10. After about 30-45 mins, check on your Jollof to see if the fluid has dried up and if your rice is well cooked. Once rice is cooked, and fluid has dried up, stir nicely.

Your Smokey party Jollof is ready. Garnish to your satisfaction and serve fam!