Jollof Recipe - African Fresh

Ingredients:

• 2 cups of long-grain parboiled rice
• 2 large ripe tomatoes, blended
• 1 large onion, finely chopped
• 1 medium-sized bell pepper (red or green), blended
• 3-4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, minced
• 2 tablespoons of tomato paste
• 1 Scotch bonnet pepper (adjust to taste), blended (optional for extra heat)
• 1 cup of chicken broth or water
• 1 cup of mixed vegetables (carrots, peas, green beans)
• 1 teaspoon of curry powder
• 1 teaspoon of thyme
• 1 teaspoon of paprika
• 1 teaspoon of dried or fresh parsley
• 1/2 cup of vegetable oil
• Salt and pepper to taste

Instructions:

1. Rinse the rice in cold water until the water runs clear, then drain and set aside.
2. Heat the vegetable oil in a large pot or skillet over medium heat. Add the chopped onions and sauté until they are soft and translucent.
3. Add the minced garlic and ginger to the pot and sauté for another minute until fragrant.
4. Stir in the blended tomatoes, bell pepper, and tomato paste. Cook the mixture, stirring occasionally, until it reduces and thickens, and the oil starts to separate from the sauce.
5. Add the Scotch bonnet pepper (if using), curry powder, thyme, paprika, parsley, salt, and pepper to the sauce. Mix well to combine.
6. Pour in the chicken broth or water and bring the sauce to a gentle boil.
7. Once the sauce is boiling, add the rinsed rice to the pot and stir until the rice is evenly coated with the sauce.
8. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 20-25 minutes, or until the rice is cooked through and tender. Avoid stirring the rice too much to prevent it from becoming mushy.
9. While the rice is cooking, steam or boil the mixed vegetables until they are tender but still crisp. Drain and set aside.
10. Once the rice is cooked, gently fluff it with a fork and stir in the cooked vegetables.
11. Taste and adjust the seasoning if necessary. You can add more salt, pepper, or spices according to your taste preference.
12. Remove the pot from the heat and let the jollof rice rest for a few minutes before serving.
13. Serve the Ghanaian jollof rice hot, garnished with additional fresh parsley if desired. Enjoy!