Ghana jollof rice is a Ghanaian seasoned rice dish prepared with rice, spices, and tomatoes. The process of cooking is simple and yet intricate—the order in adding the necessary ingredients matters.
Many Ghanaian dishes have a red or orange appearance because onions, tomatoes, and pepper are the common ingredients used. Most of the Ghanaian dishes are centered on the starchy and nutritional composition.
· It has a savory and smoky taste that is appetizing and makes you crave for more.
· It has a blend of spices that gives a mellow and oily texture.
Add three tablespoons of oil and onions to a blender and pulse until it is smooth. Transfer the content into a medium-sized bowl.
You then add the tomato paste, diced tomatoes, and habanero pepper to the blender and pulse until it is smooth. Transfer the content also into a different medium-sized bowl.
Heat the remaining vegetable oil in a big-sized pot over medium heat.
Immediately the oil starts to shimmer, add the onion puree and cook for about 10 minutes, the water has to be coked out, and the onion puree starting to turn brown.
Pour the tomato puree into the pot, followed by the curry powder, ginger, garlic powder, crushed bouillon cubes, and dried herbs.
Cook the content inside the pot for about 25 minutes, check and occasionally stir on it until it is well cooked and colored deep red.
After all this, you should add the washed rice, mixed vegetables, and extra water into the stew inside the pot while still cooking.
After it starts boiling, reduce the gas heat to a low rate and use foil and then lid to cover the pot.
Leave the rice to simmer for extra 30minutes or thereabout, until the rice is thoroughly cooked and all the liquid has been absorbed from it.
Serve with any thing of your choice, be it beef, fish, egg, and others.