Start by precooking your meat with the listed spices (a teaspoon each of thyme, curry, and salt; two seasoning cubes and sliced onion) Allow the meat to cook till tender.
Peel of the outer back of the ginger/garlic, pound or grind.
Parboil 4 cups of rice, wash and set aside in a plastic bowl.
Once the meat is tender, seperate from the stock and deep fry.
Fry the ground tomatoes until it is turning day (about 20-25 minutes) stir continously to avoid burning it.
When the tomato is well fried, remove half then add the beef stock to the remaining half in the cooking pot.
Add the blended ginger/garlic, a teaspoon each of curry and thyme, two teaspoons of salt
Add 3 cups of water also, taste, add salt to taste.
Add one seasoning cube. Stir and taste, you want it overly spiced. The rice will take some of it away.
Allow to boil before adding the parboiled rice.
Add the remaining half of tomato that you removed initially.
Then just cook till the rice is soft.
Turn evenly and serve with the fried beef.
NOTE: If you don't want your jollof rice to start burning before it is well cooked, you need to remove some of the fried tomatoes before adding the rice. Then add it later.