Ghanaian Jollof Rice
1 h 10 min6 servings
A West African one-pot rice dish with caramelized tomato and onion base, aromatic spices, and tender rice cooked in broth.
| prepRinse the rice | |||||
| 2 large yellow onions, roughly chopped | Blend onions & oil until smooth | Add onion puree, cook 10 min until browned | Stir in tomato puree, spices & bouillon; cook 20–30 min until deep red | Add rice, vegetables & water; bring to boil | Cover, simmer 30 min until rice is tender |
| 2 tablespoons vegetable oil (for the puree) | |||||
| 400 g diced tomato, 2 cans | Blend tomatoes, paste & habanero until smooth | ||||
| 170 g tomato paste, 1 can | |||||
| 1 habanero pepper | |||||
| 80 ml vegetable oil (for cooking) | Heat oil over medium heat until shimmering | ||||
| 2 teaspoons curry powder | |||||
| 1 teaspoon garlic powder | |||||
| 1 teaspoon ground ginger | |||||
| ½ teaspoon mixed dried herbs | |||||
| 3 chicken bouillon cubes, crushed | |||||
| 500 g long grain rice, rinsed | |||||
| 150 g frozen mixed vegetables | |||||
| 360 ml water | |||||
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