GHANAIAN STYLE JOLLOF RICE

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GHANAIAN STYLE JOLLOF RICE

Yield 4-6

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

Ingredients

Tomato Sauce:

• 1 large onion, cut in half
• 2 red bell pepper, stemmed and seeded, cut into large chunks
• 2 large roma tomatoes, quartered
• 6 garlic cloves
• 2 inch piece of fresh ginger root, peeled and sliced
• 2 scotch bonnet peppers (you can also use habaneros), stemmed and cut in half

For the Rice:

• ⅓ cup olive oil
• ½ large onion, small diced
• 2 Tbsp tomato paste
• 2 maggi seasoning cubes
• 1 tsp curry powder
• ½ tsp dried thyme
• 2 bay leaves
• 2 cups long grain rice, thoroughly rinsed
• 1 cup chicken stock

Instructions

1. In a blender combine the tomatoes, bell peppers, ½ onion diced, garlic, ginger and habanero, then blend into a smooth puree. Set aside.
2. In a large saute pan add the olive oil and another ½ of the onion diced. Set over medium high heat and when the onions begin to sizzle, about 1-2 minutes,stir in the tomato paste and cook for 4-5 minutes until the tomato paste turns a darker shade of red, about 2-3 more minutes.
3. Season that mixture with salt and then pour the tomato sauce into the saute pan. Cook, stirring frequently, until the oil begins to separate from the sauce and the sauce thickens, about 5 minutes.
4. Add the bay leaves, maggi, curry and dried and thyme and stir, then add the washed rice and stock and stir to combine.
5. Bring the mixture to a simmer then cover with a piece of parchment paper, then cover with foil, then a tight fitting lid and turn heat to low. Steam for 30 minutes until the rice is cooked through and fluffy.

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