Ghana jollof rice is bursting with flavour. It's spicy, hot and perfectly balanced, with a distinct flavour that lets you know it's jollof right away.
It's perfectly balanced and only by tasting it can you fully appreciate its distinct flavor. So, if you haven't considered making Ghanaian jollof rice, now is the time. Try it to get a taste of this particular flavour, and believe me when I say you won't be disappointed because this rice is all about the flavour.
How hard would it be?
It’s only rice after all! Flavoured with a spicy tomato sauce.
1. Vegetable oil, 100 ml.
2. 2 onions, white (roughly chopped).
3. Pasta (500 g).
4 tbsp tomato puree (200 g)
5. 3 cubes of chicken stock
6. 2 tbsp chili flakes (dried) (you can substitute with fresh chili or shito)
7. 2 tablespoons curry powder
8. 2 garlic cloves (optional).
9. 1 tsp ginger powder (you can substitute with fresh ginger).
10. 1 tsp oregano, dried.
11. sodium chloride (to your preference).
12. 1/2 cups basmati white rice (rinsed).
13. 2 1/2 cups purified water.
1. Place your 2 chopped onions in a blender with 20ml vegetable oil and blitz until the onions are a smooth puree.
2. In a separate pan, heat the remaining oil (80ml) and add the onion puree. Stir it a little, then set it aside to turn golden on the lowest heat setting. It will take about 5 minutes, but keep an eye on it to prevent it from burning.
3. Add the rest of your ingredients to your blender (no need to rinse it) and blitz until you have a smooth sauce while your onions are caramelizing.
4. Stir in your onions once they've turned a nice golden brown (see video below), then add your tomato sauce. Give everything a good stir, then reduce to a low heat and cook for 20 minutes.
5. Stir in 2 1/2 cups rinsed basmati rice until all rice grains are covered in your stew.
6. Pour in 2 1/2 cups water and thoroughly mix everything. Then cover your pan with foil, then the lid, and cook for 30 minutes on low heat. Continually stir the rice until it reaches your preferred softness.
7. Fluff the rice with a fork when it's done cooking.
8 Now it's time to relax and enjoy yourself, so get your forks ready!
Thanks for reading.
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Do have a happy Easter in advance!
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