Blend the bell pepper, tomatoes, scotch bonnet and 1 cup of onion.
Heat the oil in a pot.
Fry the remaining half cup of onion in the oil until translucent.
Add curry powder, smoked paprika and thyme.
Stir for around 30 secs, then pour in the blended mixture and the bay leaves.
Add the tomato paste and stir the content of the pot with a wooden spoon thoroughly.
Cover the pot and allow the sauce to simmer. The jollof flavour will develop. This should take about 20 mins.
Pour two cups of stock into the pot, mix the content of the pot and allow the liquid to boil.
Add bulgur wheat with some salt to taste.
Reduce the heat, cover the pan and allow the bulgur wheat to steam until the liquid is absorbed.
Check the pot frequently and add more stock if needed.
When the grains are tender, remove the pan from the heat