Josiah
Ingredient needed
- 5 medium sized Roma tomatoes, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 medium sized onion, roughly chopped, set aside
- 2 scotch bonnet peppers (habanero peppers as they are sometimes called)
- 1/4 cup of cooking oil
- 3 tbsp tomato paste
- 2 cups of rice
- 2 1/2 cups of chicken stock or meat
- 1 tsp salt to taste
- 1/2 tsp curry powder
- 1/2 tsp thyme
- 1 tsp All purpose seasoning
- 1 Knorr stock cube
- 3 bay leaves
- Water, as needed
How to prepare it
- Blend tomatoes, red pepper, and scotch bonnet peppers for approximately 45 seconds until well combined.
- Heat oil in a medium-sized pot over medium-high heat. Add the previously set aside onions and fry until they turn golden brown.
- Once the onions have browned, add the tomato paste and fry for 2-3 minutes. Then, incorporate the blended tomato mixture (reserving about 1/4 cup) and fry with the onions and tomato paste for about 30 minutes. Stir consistently to prevent burning.
- After 30 minutes, reduce the heat to medium, and pour in the chicken stock. Mix in the seasonings (salt, curry powder, thyme, all-purpose seasoning, and the Knorr stock cube). Continue to boil for an additional 10 minutes.
- Add the parboiled rice to the pot and thoroughly mix it with the tomato stew. If needed, add water to ensure the rice is level with the tomato mixture and chicken stock. Add the bay leaves, cover the pot, and cook on medium to low heat for 15-30 minutes.
- When the liquid has nearly dried up, add the remaining reserved tomato stew. Cover and let it cook for another 5-10 minutes until the liquid has completely evaporated.
- Turn off the heat, mix the Jollof Rice thoroughly, and it is now ready.
Source: Omanghana.com
