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Basmati Jollof Rice

Emma T. Akuffo
The most adopted theory for the expansion of the dish explains Jollof Rice as having its origins in the Senegambia region of west Africa, in the ancient Wolof or Jolof Empire, during the 14th-16th century. The former empire is located in what is considered to be parts of modern-day Senegal, The Gambia, and Mauritania
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 3 hours
Course Main Course
Cuisine Ghanaian, West African
Servings 4

Ingredients
  

  • 2 cups Vegetable Oil
  • 1 Large Red Onion Chopped Crescent
  • 2 Large Blended Red onions
  • 2 Habanero Pepper
  • 2 cans Tomato Paste
  • 2 tsp Dried Rosemary
  • 4 leaves Bay Leaves
  • 2 tbsp Gino Curry Powder
  • ½ tsp Mixed Dried Herbs
  • 1 tbsp Onga Stew Seasoning
  • 1 cup Beef Stock/Chicken Stock/ Water
  • ¼  cup Peas
  • ¼  cup cube-cut Carrots

Instructions
 

  • Place 2 onions and 2 habanero pepper in a blender and pulse until smooth.
  • Pour 2 cups of vegetable oil into saucepan and heat. Add cresecent shapped sliced onion to fry and cameralized.
  • Add tomnato paste, blended onion, and pepper mix into pot
  • Stir tomato mix and add the onga, bay leaves, curry powder, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew is well cooked
  • Add water or stock
  • dd wash rice, then reduce the heat to low and cover the pot with foil and a lid. Let the rice cook for 50-60 minutes, until the rice is cooked through and the liquid is absorbed. Enjoy!
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