94% would make again
Ghanaian Jollof Rice By Tei Hammond
featured in Party Rice Around Africa
for 6 servings
- 2 large yellow onions, roughly chopped
- ⅓ cup vegetable oil (80 mL), plus 2 tablespoons, divided
- 14 oz diced tomato (395 g), 2 cans
- 6 oz tomato paste (170 g), 1 can
- 1 habanero pepper
- 2 teaspoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- ½ teaspoon mixed dried herbs
- 3 chicken bouillon cubes, crushed
- 2 ½ cups long grain rice (500 g), rinsed
- 1 cup frozen mixed vegetable (150 g)
- 1 ½ cups water (360 mL)
- Calories 467
- Fat 13g
- Carbs 78g
- Fiber 5g
- Sugar 11g
- Protein 10g
Estimated values based on one serving size.
- Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
- Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
- Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
- Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
- Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
- Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.