Essay On How To Prepare Jollof Rice

Ghana is an African country that boasts numerous succulent dishes worth giving a try by all, including non-Ghanaians, and their jollof rice is no exception. Despite the fact that Jollof Rice is a common dish in West Africa, the Ghana Jollof recipe possesses its ain ingredients and preparation procedures that brand information technology appear and taste differently from those of other countries.

In this article, we bring yous the Ghana Jollof Recipe in uncomplicated and easy steps. Read on…

Ghana Jollof Recipe

Ingredients for a serving of three-4 persons

• 500 grams of rice (about two½ – iii cups)
• half-dozen large fresh tomatoes and 3 tablespoons of tomato puree
• 2 medium-sized onions
• v-viii fl.oz of vegetable/groundnut/olive oil
• 500 grams of chicken (you can employ any other desired type of meat or fish)
• 2 fat cloves of garlic and 1 small ginger root (amount optional)
• Spices e.g thyme, curry, nutmeg, bay leaves (optional)
• 4 chilies/ruby-red pepper (reduce or add more as desired)
• 2 stock cubes
• i or 2 tablespoons of basis crayfish (optional)
• Veggies e.chiliad Light-green pepper, greenish beans, peas, carrots (optional)
• Salt

Steps

A. Chicken Preparation

• Wash chicken and put in a pot
• Add together common salt, about i teaspoon depending on the quantity
• Blend half an onion, 1 clove of garlic, a small piece of ginger and pepper; add the mixture to the meat (you may cull to piece the onions instead of blending it)
• Add 2 stock cubes and other spices/seasonings of your selection
• Add water then that the chicken is halfway submerged
• Steam on a moderate rut for virtually x minutes
• Selection out the chicken from the stock and deep fry to get a aureate brown colour

B. Creating the Stew/Gravy

• Alloy the tomatoes together with the other half of onion, the remaining ginger, garlic and pepper
• Slice the other onion
• Add together part of the oil used in frying the craven in a dry out pot and fry the sliced onions for 2 minutes
• Add the tomato puree to the fried onions and cook, stirring information technology continuously for about half dozen-8 minutes for the moisture to dry out up and too to remove the sour taste.
• Add the blended lycopersicon esculentum mixture and cook for about another vi-8 minutes, stirring intermittently until the moisture is reduced – what y'all take now is what is chosen the stew or gravy.

Note: You can use only fresh (plum) tomatoes to create your gravy. About of the times, the puree is used to give the jollof rice that attractive red colour.

C. Cooking the Jollof Rice

• Wash your rice in make clean hot h2o and drain with a sieve (you may need to parboil depending on the type of rice).
• Remove some of the stew/gravy (this is washed for 2 major purposes – to avoid burning or if you want to serve the rice with some gravy beside it.
• Cascade the craven stock into the gravy; add a fiddling more h2o if you feel the stock is non enough to cook the rice; add a piddling more spices if you wish; add the crayfish if you wish and cook till it boils. Stir and taste for common salt and pepper
• Cascade in the rice and stir until it is properly mixed with the stew with goose egg sticking to the bottom. Cover the pot, first with a kitchen foil and and so the lid.
• Allow to melt on a reduced heat for nigh 10 minutes or until the h2o is dried up (in case y'all do not want to serve the gravy with the rice, pour it in a few seconds earlier all the water is stale up and stir).
• Add the chopped veggies (if you lot accept whatsoever) into the rice, stir and bring down. Your succulent Ghanaian Jollof is gear up!
• You can serve with fried plantain and a crisp light-green leafage salad on the side. Enjoy!!!

See Likewise: five Greatest Ghana Recipes You'll Dear

About Jollof Rice

Jollof Rice is a common West African dish that derived its name from the Djolof/Wolof people of Senegal, hence its proven Senegalese origin.

The dish has, all the same, gained widespread prominence in the African continent, with other countries such every bit Gambia, Nigeria, Sierra Leone, Liberia, Togo, Cameroon, Republic of mali and Ghana having information technology every bit a popular meal.

Jollof which is oftentimes described as a "carmine i-pot dish" is prepared with rice and tomato sauce plus other optional ingredients that slightly vary by country, with Ghana Jollof recipe having its own unique components that brand the dish peculiar.

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Source: https://buzzghana.com/ghana-jollof-recipe-steps/

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