Nigerian Jollof topped with spicy grilled beef strips seasoned with nut-free suya spice.
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Blend the red bell peppers, scotch bonnets, and one onion into a smooth puree, then boil in a pot until the water evaporates and a thick paste remains.
Toss the beef strips with 2 tablespoons of the nut-free suya spice and a splash of oil, then set aside to marinate for 30 minutes.
In a large pot, heat oil and sauté the remaining sliced onion and tomato paste for 5-7 minutes until the paste loses its tartness.
Add the boiled pepper puree, thyme, curry powder, bay leaves, and bouillon to the pot, frying until the oil separates from the sauce.
Wash the rice thoroughly to remove excess starch, then add it to the fried sauce, stirring well to coat every grain.
Pour in the beef stock, cover the pot tightly with foil and a lid, and cook on low heat for 30 minutes until the rice is tender and charred at the bottom.
While the rice cooks, grill or pan-sear the marinated beef strips over high heat for 3-4 minutes per side until smoky and fully cooked.
Fluff the rice, top with the grilled beef strips, and sprinkle with the remaining suya spice and fresh red onions before serving.
