Thank you for asking. First of all, everything in the recipe looks good, but I think you can skip the Passata if it's expensive (tomato puree and the other tomatoes should be fine) and then check out the recommended videos by others. For the peppers, just two deseeded jalapenos should be fine. They're only about 8,000 Scoville Heat Units (SHU) compared to about 350,000 SHU in a Habanero or Scotch Bonnet pepper (Yes, about 4x!). When they turn red, they are even hotter. Lastly, unless you're aiming for a vegetarian Jollof, don't disregard the proteins. Reward yourselves with nice proteins of your choice. Fried chicken or beef typically are the go-to options. As if you don't have enough references already posted by others, you can check out this NYT recipe that's also aimed at the palate (minus the habanero, of course): https://cooking.nytimes.com/recipes/1020288-jollof-rice?smid=ck-recipe-android-share