Ghanaian Jollof Rice
Ingredients For 6 Servings
2 large yellow onions, coarsely chopped
⅓ cup of vegetable oil, plus 2 tablespoons, divided (80 ml)
14 Oz diced tomatoes, 2 cans (395 g)
6 Oz of tomato paste, 1 can (170 g)
1 habanero pepper
2 Teaspoons of curry powder
1 Teaspoon of garlic powder
1 Teaspoon of ground ginger
½ Teaspoon of mixed dried herbs
3 Chicken Bouillon cubes, crushed
2½ Cups of long grain rice, rinsed (500 g)
1 cup of frozen mixed vegetables (150 g)
1½ cups of water (360 ml)
Method Of Preparation
Add the onions and 2 tablespoons of oil to a blender and beat until smooth. Transfer to a medium bowl.
Add the diced tomatoes, tomato paste and habanero pepper to the blender and heat them until they are homogeneous. Transfer to a separate medium bowl.
Heat the remaining ⅓ cup (80 ml) of oil in a large pot and from the heavy bottom to medium heat.
Once the oil is shiny, add the onion puree and cook until the water has dried and the puree begins to brown, about 10 minutes.
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Incorporate the tomato sauce and add curry powder, garlic powder, ginger, dried herbs and crushed broth cubes. Cook for 20-30 minutes, stirring occasionally, until the stew reduces by half and is bright red.
Add the rice, mixed vegetables and water. Bring to a boil, then reduce heat to a minimum and cover the pot with a sheet and a lid. Simmer for another 30 minutes until the rice is cooked and the liquid is absorbed.