Ghanaian rice dish made with tomatoes, scotch bonnet pepper, onions, ginger and spices. Spicy, full of flavour and simply delicious.
When I got an invitation for #DestinologyReimagine competition, I just knew Jollof Rice was the dish I wanted to enter. The competition is sponsored by Destinology and the challenge is to reivent a classic national recipe
This rice dish is spicy, full of flavour and simply delicious. There has been many debates about the origin of Jollof rice. Wikepidia says it originated from Senegal, then spread across Ghana, Nigeria, Togo, Sierra Leone and other countries in Africa.
Traditionally in Ghana we cook jollof with long grain rice. I have added my personal touch by infusing a South East Asian twist and using Thai Jasmine rice instead. I prefer to use Thai Jasmine rice because of it’s absorbency, fragrance, taste and texture.
To make jollof rice the basic ingredients needed are rice, onions, oil, tomatoes, scotch bonnet peppers, ginger paste, garlic paste and some spices. I will be posting step by step photos of how this delicious rice dish is made.
Heat a quarter cup of oil in a medium pot over medium heat for 2 minutes.
In a medium pot heat a 1/4 cup of oil over medium heat for 2 minutes. Saute chopped onions until golden brown.
Add 2 teaspoons of tomato puree and cook for about 1 minute while stirring.
Pour in a mixture of blended tomatoes and a scotch bonnet pepper. Add a teaspoon each of ginger and garlic paste. Cook tomato stew mixture over medium heat for 35 minutes until sauce thickens.
Add sprigs of thyme, 2 stock cubes, 2 teaspoons of all purpose seasoning and let simmer for 5 minutes
Whilst sauce is simmering, rinse thai rice to remove excess starch.
Add rinsed rice to tomato sauce.
Add half a cup of liquid beef stock, 2 cups of boiling water and stir. Cover pot with lid and turn down the heat on burner to low. Cook for 30 minutes, stirring in between, to prevent the rice at the bottom from burning.
When the rice has absorbed the liquid, stir the jollof rice, then cover the rice with foil. and replace lid. At this point you want to trap the steam and use it to cook the rice.
Cook jollof rice covered with foil for a further 15 minutes or until rice is cooked.
Season jollof with salt to taste