Jollof Rice

Ingredients

• 3 cups long-grain rice
• 5–6 large tomatoes
• 2 red bell peppers
• 2 onions
• 2–3 cloves garlic
• 1-inch piece ginger
• 3 tablespoons tomato paste
• ½–1 cup cooking oil
• 4 cups chicken stock or water
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 2 seasoning cubes
• Salt and black pepper
• Chicken or beef, optional

Directions

1. Blend tomatoes, peppers, one onion, garlic and ginger until smooth.
2. Heat oil and sauté chopped onion.
3. Add tomato paste and fry for 2–3 minutes.
4. Add the blended mixture. Season with curry powder, thyme, rosemary, seasoning cubes, salt and pepper.
5. Cook uncovered over medium heat for 20–30 minutes, stirring occasionally, until the sauce thickens and the oil begins to separate.
6. Wash the rice and add it to the stew.
7. Add chicken stock or water. Stir, then cover tightly.
8. Reduce the heat to low and cook until the rice is tender, stirring occasionally.
9. Add cooked chicken or beef if desired.
10. Serve with fried plantain, salad and/or shito.

Source: Omanghana.com/SP