Put habanero peppers, red pepper, and tomatoes into a blender and blend for about 45 seconds.

Heat oil on medium high heat in a pot. When oil is warm, add in the onions to cook until they start to become golden brown.

Add in the tomato paste and continue cooking for two to three minutes.

Add in the tomato and pepper mixture to the onions and tomato paste and cook for 30 minutes. Stir frequently to keep ingredients from burning.

Lower the heat to medium and pour in the chicken stock. Then, add in all of the seasonings- stock cube, salt, thyme, curry powder, and all-purpose seasoning- and stir. Cook for 10 minutes more.

Add in the rice and mx it together with the rest of the ingredients. Add in water as needed to keep the rice and tomato mixture level.

Add bay leaves and close the pot. Cook for an additional 15-30 minutes on medium-low heat.

Cook until the liquid has dried up completely and then serve u your Jollof rice.