Jollof Rice

AWO AMENUMEY | UNITED STATES

A staple dish for almost every Ghanaian occasion, Jollof Rice is truly a cultural representation of Ghana. I am very excited to share this recipe and a little bit of my culture because when I think of Jollof, it reminds me of community and togetherness. It’s a dish that you can make with very basic ingredients that most people will find in their pantries and refrigerators. Still, it produces a flavorful dish to feed your entire family. When it comes to reducing food waste, this dish is great because you can mix into your sauce whatever leftover vegetables or legumes and end up with a lovely depth of flavor. I have memories of my aunt making a smoked Herring version of this popular one-pot dish and all my little cousins and I would gather to devour heaping bowls of her Jollof Rice.

SAVED FOOD Vegetables

SERVINGS 4

PREP 15 minutes

COOK 45 minutes

INGREDIENTS

2 cups Basmati or Jasmine Rice ¼ cup Vegetable Oil 2 Bell Peppers, minced (assorted) 2 Carrots, minced 1 Red Onion, minced 5 Roma Tomatoes, diced 1 tsp Ginger, minced 1 inch 2 Cloves Garlic, minced ¼ cup Tomato Paste 1 tbsp Rosemary, ground 1 tbsp Anise Seeds, ground 1 tsp Calabash Nutmeg, ground 1 tbsp Curry Powder 2 Bay Leaves 3 Habanero Peppers (for a less spicy sauce use 1) 2 cups Chicken Stock 1 Bouillon Cube (optional) Salt, to taste

METHOD

1. Rinse rice under running water until it runs clear and drain in a sieve. Heat oil in a medium saucepan over medium heat.

2. Add leftover veggies – such as onions, bell peppers, carrot, habaneros, ginger and garlic to oil and fry until fragrant.

3. Add tomatoes to vegetable mixture, stir to combine; cook for about 3 to 5 minutes for tomatoes to break down.

4. Add bouillon (if using), rosemary, anise seeds, calabash nutmeg, bay leaves and curry powder, then bring to a boil stirring occasionally. (Be careful when stirring and keep the pot covered as the sauce will splatter), reduce heat and allow the stew to cook for about 10 to 15 minutes.

5. Add rice and stir in 1 cup of stock (enough to cover the rice, if needed add remaining stock).

6. Taste and adjust seasoning if needed and bring to a boil until liquid is halfway absorbed. At this point, turn the heat to low and let the rice steam until tender and fluffy for another 10 to 15 minutes.

7. Serve Jollof with your choice of protein and fried plantains.