- Add onions and 2 tbsps of oil to a blender and pulse until smooth. Transfer to a medium bowl.
- Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Place in a separate medium bowl.
- Heat the remaining 80 ml of oil in a large, heavy-bottomed pot over medium heat.
- Once the oil heats up, add the onion puree and cook until the water has evaporated and the puree is starting to brown, about 10 minutes.
- Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
- Add the rice , mixed vegetables and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
- Enjoy!
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Prep
30 minutes
Total
1 hour 10 minutes
Serves
US | Metric
Ingredients
-
2 large yellow onions, chopped
-
80 ml vegetable oil, plus 2 tablespoons, divided
-
2 g x 400 g diced tomato cans
-
170 g tomato paste
-
1 tsp salt
-
2 bell peppers
-
2 tsps curry powder
-
1 large garlic clove
-
1 tsp ground ginger
-
3 chicken stock cubes, crushed
-
500 g long grain rice, rinsed
-
360 ml water
-
1 ml cup frozen mixed vegetable (Optional)
Ghanaian jollof rice
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Ghanaian jollof rice
favorite
print
share
Prep
30 minutes
Total
1 hour 10 minutes
Serves
US | Metric
Ingredients
-
2 large yellow onions, chopped
-
80 ml vegetable oil, plus 2 tablespoons, divided
-
2 g x 400 g diced tomato cans
-
170 g tomato paste
-
1 tsp salt
-
2 bell peppers
-
2 tsps curry powder
-
1 large garlic clove
-
1 tsp ground ginger
-
3 chicken stock cubes, crushed
-
500 g long grain rice, rinsed
-
360 ml water
-
1 ml cup frozen mixed vegetable (Optional)
- Add onions and 2 tbsps of oil to a blender and pulse until smooth. Transfer to a medium bowl.
- Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Place in a separate medium bowl.
- Heat the remaining 80 ml of oil in a large, heavy-bottomed pot over medium heat.
- Once the oil heats up, add the onion puree and cook until the water has evaporated and the puree is starting to brown, about 10 minutes.
- Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
- Add the rice , mixed vegetables and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
- Enjoy!
More from
Discover what else is on CooklyBookly