Ghanaian Jollof Rice
Ingredients
- 4 Cups Jasmine Rice Can substitute with parboiled, basmati rice, etc
- 3 1/4 Cups Water Reserve ¼C of water & use if needed
- 3 ounces Tomato paste (½ 6 oz can of tomato paste)
- 3 Large roma tomatoes
- 1 Medium sized onion
- 3 Cloves of garlic
- 1 Inch of Ginger
- 1 Habenero
- ½ Cup Vegetable oil
- 1 Large shrimp stock cube
- 1 Seasoning sachet or 2 Teaspoons of preferred seasoned salt
- 1 pack of frozen mixed vegetables optional
- 2 bay leaves optional
Instructions
- In a large pot heat ½ cup of oil on medium heat
- Chop onions, garlic, ginger, and habaneros, and blend until smooth. Add 2 tablespoons of water if needed to help blend ingredients. Sautee blended ingredients for 7-8 mintues
- Add tomato paste and seasonings (stock cubes & sachets) to the pot. Fry for 5 minutes.
- Chop and blend fresh tomatoes until smooth and add to the pot and cook until the stew is a rich red color.
- Add 4 cups of rice, 3 cups of water, and optional vegetables. Bring to a boil on high heat then reduce heat to a slow simmer. Seal with foil and cover tightly with a lid. Stir every 15-20 minutes. Simmer for 50 minutes.
- If rice is not completely softened after 50 minutes add ¼ cup of water & cover and cook until softened.