Cut the beef into bite-size pieces and place it in a mixing bowl.

Season the beef with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon paprika, ground ginger, and ground cumin.

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown the seasoned beef for 8 to 10 minutes.

Add enough water to barely cover the beef and simmer it until tender, about 25 minutes. Remove the beef and reserve its cooking liquid.

Roughly chop the tomatoes, garlic, red bell pepper, fresh ginger, chili pepper, and 1 red onion.

Blend the chopped vegetables into a smooth tomato-pepper sauce.

Finely chop the remaining 1/2 red onion. Heat the remaining 2 tablespoons olive oil and butter in the pot over medium heat.

Cook the chopped 1/2 red onion for 3 minutes until softened. Stir in tomato paste and rosemary for 1 minute.

Pour the blended tomato-pepper sauce into the pot and cook it for 10 to 15 minutes, stirring regularly, until reduced and darker in color.

Stir in chicken broth and 200 ml of reserved beef cooking liquid. Season with the remaining salt, black pepper, paprika, and ground turmeric.

Add the long-grain rice and stir once to distribute it in the sauce. Bring the mixture to a gentle boil.

Cover the pot tightly and cook over low heat for 25 to 30 minutes. Add a small splash of water only if the rice is still firm and the pot is dry.

Return the cooked beef to the rice and gently fold it through. Cover and rest the jollof rice for 5 minutes before serving.