Mum’s Jollof Rice

• servings: 10 servings
• active time: 30 minutes
• total time: 1 hours 15 minutes

Ingredients

1 onion, peeled and cut in half

2-inch ginger, peeled

1 red bell pepper, seeds removed, cut in half

3 garlic cloves, peeled

1 tin of crushed tomatoes

1 cup vegetable oil (canola and sunflower oil also work well)

1 medium-large onion sliced thinly

2 bay leaves (optional)

2 Tbsp tomato paste

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 ½ tsp curry powder

1 tsp chilli powder

6 Maggi cubes

1 pinch nutmeg (optional)

Salt, to taste

5 cups of rice

2 ½-3 cups water

Directions

Step - 1

Blend aromatics and crushed tomato: in a blender, combine onion, ginger, bell peppers and garlic with tin tomato. Blend until smooth, and set aside.

Step - 2

In a large pot over medium heat, add vegetable oil, sliced onion and bay leaves (if using). Stir with a wooden spoon for 10 minutes on medium heat until onions begin to lightly brown and soften.

Step - 3

Add tomato paste mixed with water and fry for 5 minutes, stirring frequently to make sure it doesn’t burn.

Step - 4

Add all seasoning: paprika, garlic powder, onion powder, curry powder, chilli powder, plus Maggi cube and pinch of nutmeg if using, and mix well.

Step - 5

Simmer over low heat, stirring periodically until there is a layer of oil over the tomato stew.

Step - 6

Add the prepared smooth blended aromatics and tin tomatoes to the pot.

Step - 8

Cover partially and simmer over low, stirring constantly for approximately 30 minutes. Stirring every 2 minutes or so is important because near the end of the 30 minutes, tomato stew can burn easily. You want the oil to separate from the stew yet again. Ghanaians cook their stews for a very long time when making jollof to get the best results.

Step - 9

Near the end of cooking, wash rice by rinsing it with water and pouring it off the water, repeat until the water runs nearly clear, this may take up to 4 rinses and pours.

Step - 10

After oil has resurfaced on the stew and the stew has reduced in volume and darkened slightly, taste and add salt to taste.

Step - 11

Add washed Jasmine rice after seasoning. Mix rice into stew thoroughly until all of the rice is coated.

Step - 12

Add 2 ½ cups of water, or until it’s about ½ cm above the rice (be sure not to add any more or the rice will get mushy). Taste and add more salt if necessary. The water-stew-rice mixture should be well seasoned or the jollof rice might be under seasoned.

Step - 13

Cover pot with tin foil, then place lid over it and let it steam cook. Mixing every now and then

Step - 14

Once rice is cooked to your preference, serve with your favourite protein and sides.