Ghanaian jollof rice recipe

Jollof rice consumption in Ghana has been on the rise whether being cooked at home, sold at food joints or at the eatery.
The strong urge for adding a jollof rice meal to the daily menu is common with children and the youth.
This article highlights the simplest way of preparing tasty Ghanaian jollof rice.

Ingredients:

– 2 cups long-grain rice
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 1 bell pepper, chopped
– 3 ripe tomatoes, blended (or 1 can of crushed tomatoes)
– 2 tablespoons tomato paste
– 2 cloves garlic, minced
– 1 teaspoon ground ginger
– 1 teaspoon thyme
– 1 teaspoon curry powder
– 2 cups chicken or vegetable broth
– 1 bay leaf
– Salt and pepper to taste
– 1/2 cup frozen peas (optional)
– 1/2 cup chopped carrots (optional)

Instructions:

1. Wash the rice: Wash the rice thoroughly with cold water if using locally unprocessed  Ghanaian rice, drain it and set aside. However, you are still encouraged to wash the rice is using processed rice.

2. Prepare the tomato base

In absence of a blender, an earthenware bowl can be used in place to blend the tomatoes, bell pepper, and half of the onion until smooth.
-Using a large pot, heat vegetable oil over medium heat. Add the remaining chopped onions and salt until soft and translucent (about 3-5 minutes).
-You then add garlic, ginger, thyme, curry powder,  and stir for about a minute until fragrant.
– Stir in the tomato paste and cook for 2 minutes, then add the blended tomato mixture. Let it cook for about 10-15 minutes on medium heat until the mixture thickens and reduces slightly. Stir occasionally to avoid burning.

3. Cook the Jollof rice

– Add the chicken or vegetable broth, bay leaf, salt, and pepper to the pot. Stir to combine, and taste for seasoning. If needed, add sugar to balance acidity.
– Add the rice and water stir to ensure the rice is well-coated with the tomato sauce.
– Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20-30 minutes, or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking. You can add a bit more broth or water if the rice isn’t fully cooked.

4. Add optional vegetables
– If you’re adding peas or carrots, add them about 10 minutes before the rice is done to allow them to cook through.

5. Ready to serve
– Once the rice is fully cooked, serve it hot !