Clean the pepper, remove the seed and blend with one onion until smooth.

Heat the oil and sauté a half onion (diced/sliced), add thyme, curry, ginger, ginger, white pepper until fragrant don’t burn it.

Add the tomato paste and fry. Add the blended pepper mix, season with salt and seasoning powder/cube and fry until the content reduces.

While the pepper is frying continue with the rice.

Parboil the rice: Bring water to a boil in a large pot over medium-high heat. Wash the ofada rice under cold water until it runs clear. Add the rice to the boiled water and cook for about 5 minutes, drain, and water and boil for another 5-7 minutes do this one more time, then drain and rice with cold water. This step helps to reduce the starch, smell and color.

Add the rice to the fried pepper and combine.

Add just small water almost the rice level(taste the rice and check how hard it is, this would help with how much water you need to add), season with seasoning powder/cube and salt. Add bay leaf, cover tightly cover and cook al-dente.

Add the remaining onion, butter combine, check the seasoning and continue to cook until fork fluffy or to your preference. It’s okay for the rice to burn.