Jollof Rice is a loved dish all over West Africa. Nearly every household has their own recipe and technique for making this dish. Often times it has vegetables, fish or meat in the rice. This recipe is a vegetarian plain version that is spicy and delicious. It makes a wonderful side dish for just about anything. Served with the street food called chichinga, it made for a memorable Ghanaian meal. Enjoy!
Servings 8 servings
- 3 cups basmati rice
- 5 to10 fl.oz olive oil you may use another type of oil if you choose
- 2 heaped tbsp tomato puree
- 1 onion chopped
- 2 medium sized onions
- 2 canned plum tomatoes
- 2 fat cloves of garlic
- A small piece of ginger
- 4 scotch bonnet chilies reduce if you don’t like it spicy
- 1 stock cube either vegetarian or otherwise
- 1 Maggie cube optional
- Dried mixed herbs
- 1 bay leaf
- Salt to taste
- Blend the ginger, garlic, chilies, canned tomatoes and two onions and set aside for later.
- Heat oil in a non-stick pan and fry the chopped onions till soft and golden brown then add the tomato puree and cook for a further 3-4 minutes.
- Add the blended tomato and onion mixture from earlier and leave to cook through till the tomato mixture has lost its raw taste and the oil is visible at the top.
- Add the stock and Maggie cubes, bay leaf and a sprinkle of the mixed herbs.
- Leave to simmer for about 3 minutes while you rinse the rice to remove excess starch.
- When rice is rinsed, add to the sauce stirring it to make sure nothing is sticks to the bottom.
- Add 2 cups of water to the rice and sauce mix and stir, add salt to taste and cook till the water is almost evaporated.
- Cover and simmer on a low heat till rice is fully cooked.