Jollof rice is a very popular dish enjoyed by citizens in Ghana, Nigeria and other west africans. Jollof has many ways of preparation, it can be made with meat, vegetable or tofu. The rice is eaten at parties and wedding and the rice is mostly eaten at dinner. Another name for jollof rice is BENACHIN which means 'ONE POT' in the 'WOLOF' language but it is mainly known as jollof rice.
Ghanian jollof differs from the Nigerian jollof. The ghanian jollof is very easy to cook and its unique.
Ingredients for preparing the ghanian jollof rice.
For a serving of 4-6 you need
- 6 large tomatoes
- 4 large onions
- 6 cloves of pressed garlic
- 2 chillies (optional)
- 2 tablespoons of tomato paste
- vegetable oil
- 500g of beef, chicken or lamb (alt: mixed vegetables)
- 800g long grain rice
- 1,5 litres of water or stock (± 1 stock cube, depending on how much meat is used)
Preparation
Place tomatoes into the blender and put aside. At that point, in a non-stick pot, sear pre-cooked meat in oil. At the point when these have seared, expel and put aside.
Include onions and sear until delicate before including garlic and mixed tomatoes. Include meat stock or potentially stock cube(s), tomato glue, ground white and dark pepper and blend. Make sure to season emphatically on the grounds that rice will later be added to this sauce.
Cook for ± 10 minutes on medium warmth before including rice. Blend and blend a long time before covering. Cook on low warmth for ± 20 minutes. Include vegetables and blend well. Include around 1 container a greater amount of water and keep on cooking on low warmth until the point when rice is finished.
So this is the preparation of jollof rice. Enjoy
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