Instructions

1. 1
   Blend together the tomatoes, peppers, and the 2 large onions and set aside.
2. 2
   Boil, then deep-fry the meat. Set aside.
3. 3
   Put a 2-liter pot on the fire and allow any residual water in it to dry. Add the groundnut oil and let it heat up.
4. 4
   Add the diced onion and tomato purée. Stir constantly for 3–5 minutes then add the blended pepper mixture.
5. 5
   Add about 200 ml of the reserved meat stock, stock cubes, bay leaves, curry powder, thyme, cinnamon, ginger, garlic, and crayfish. Stir for about 10 minutes.
6. 6
   Add about 1.2 liters of water and allow to boil.
7. 7
   While waiting for the mixture to boil, wash the rice about 3–4 times or until the water is clear, then drain in a sieve.
8. 8
   When the pot boils, add the rice and season with salt. Use a wooden spatula to mix everything until you are sure that the rice is not just resting on one spot. Depending on the rice, you may need to add a little more water but remember to stir constantly with the wooden spatula in order to minimize the rice sticking to the bottom of the pot.
9. 9
   When you have attained your desired texture for the rice, reduce the heat to allow any residual water to be absorbed.
10. 10
    Serve and garnish with the fried beef/chicken.