Jollof (Ghana)

Ghana Jollof

• 1 Red bell peppers
• 4 Tomatoes
• 2 Onions
• 1 Scotch bonnet pepper
• 2 Garlic
• Fresh ginger – thumb size thumb size
• ½ cup Sunflower oil
• 3 tablespoons Tomato paste/puree
• 1 teaspoon Mild curry powder
• ½ teaspoon Nutmeg
• 2 medium Bay leaves
• 1 cup Chicken stock
• 2 cubes Chicken Stock cubes
• 2 cups Thai Jasmine Rice
• Salt to taste

Instructions

• Wash the tomatoes and peppers. Remove the stalk from the peppers. Peel the onions and the garlic cloves. Wash the rice under a cold tap until the water runs clear, and drain in a colander.
• Cut one onion into quarters and add into a blender. Add the tomatoes, red bell pepper, scotch bonnet pepper, garlic and ginger, then add half a cup of water and liquidize until smooth. Keep aside.
• Chop the remaining onion.
• Heat the oil in a pan under medium heat, then pour the chopped onions. Cook until the onions start to brown.
• Add the tomato paste and reduce the heat. Use a wooden spoon to stir while it fries for 5 mins.
• Raise the heat to medium. Pour two cups of the blended peppers mix into the pan. Add the curry powder, nutmeg, and bay leaves, then sprinkle in the stock cubes. Mix well with a wooden spoon and allow to cook while stirring occasionally. Cook until the moisture has reduced significantly and the oil has settled on the surface. This will take at least 20 mins.
• Add the chicken stock and mix the rice into the pan. Then add 1 cup of water, taste for salt and add more if needed. Allow the rice to come to a boil, then reduce the heat. Place a sheet of aluminium foil over the rice, then cover the pan.
• Check after 10 mins and stir the rice with a wooden spoon. Repeat more frequently until the rice is cooked through and has absorbed all the sauce. This will take at least 30 mins.
• Remove from heat, stir with a wooden spoon, put the lid back on and leave for a few minutes before serving.