1 Rub 3 chicken drumsticks or thighs with 1 tbsp Gino thyme, 1 tbsp Gino curry, 1 tbsp Gino red hot pepper, Gino peppered chicken seasoning cube, and a pinch of 1 tsp salt. Marinate for 20 minutes, then cook for about 10 minutes to get chicken stock.

Grill or bake the chicken at 200 degrees C for 20 minutes, turning once, until cooked through and lightly charred.

In an oven or air fryer, add diced tomatoes, diced onions, peeled garlic, peeled ginger, and de-seeded tatashe. Season with Gino curry, Gino thyme, Gino red hot pepper, and Gino peppered chicken seasoning cube, add a little oil, and marinate properly. Roast for 10 minutes at 180 degrees C until charred, then blend everything together.

In a pot, heat 5 tbsp vegetable oil and fry half of the chopped large onion with bay leaves until soft. Add Gino curry, Gino thyme, and Gino red hot pepper to bloom in the oil.

Add 3 tbsp tomato paste and fry for 3-5 minutes to remove the raw taste.

Add the blended tomato mix and cook down for 15 minutes until the sauce thickens and the oil separates.

Stir in Gino peppered chicken seasoning cube and salt, cooking for 2 minutes until fragrant and to taste.

Add the 2 1/8 cups chicken stock and washed long grain rice. Cook on low heat for 30-35 minutes, stirring occasionally, until the rice is tender.

Add the diced onions, carrots, and bell peppers, and stir gently.

Fluff the jollof rice and plate with the grilled chicken on top.