GHANAIAN JOLLOF RICE BY TEI HAMMOND RECIPE BY TASTY
Provided by: Kiano Moju
Yield: 6 servings
|2 large yellow onions, roughly chopped|
|⅓ cup vegetable oil, plus 2 tablespoons, divided|
|14 oz diced tomato, 2 cans|
|6 oz tomato paste, 1 can|
|1 habanero pepper|
|2 teaspoons curry powder|
|1 teaspoon garlic powder|
|1 teaspoon ground ginger|
|½ teaspoon mixed dried herbs|
|3 chicken bouillon cubes, crushed|
|2 ½ cups long grain rice, rinsed|
|1 cup frozen mixed vegetable|
|1 ½ cups water|
- Add onions and 2 tablespoons 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. Transfer to a separate medium bowl.
- Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
- Once the oil is shimmering, add the onion puree and cook until the water has cooked out 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.
Calories 467 calories, CarbohydrateContent 78 grams, FatContent 13 grams, FiberContent 5 grams, ProteinContent 10 grams, SugarContent 11 grams
JOLLOF RICE RECIPE – NYT COOKING
Provided by: The New York TImes
Total time: 1 hours
Yield: 7 1/2 cups rice
|2 medium tomatoes, roughly chopped (about 5 ounces each)|
|1/2 medium Scotch bonnet pepper (or use a habanero pepper), stem removed|
|1/2 medium onion, roughly chopped|
|3 small red bell peppers, roughly chopped (about 5 ounces each)|
|1/2 cup vegetable oil|
|1 1/2 teaspoons salt|
|1 teaspoon curry powder|
|1 1/2 teaspoons hot ground chile pepper, such as African dried chile or cayenne|
|1 1/2 teaspoons garlic powder|
|1 tablespoon plus 1 heaping teaspoon onion powder|
|2 bay leaves|
|1/2 teaspoon ground ginger|
|1 tablespoon dried thyme|
|2 1/2 cups medium-grain rice|
- In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
- Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
- Stir in the rice until well mixed, then reduce the heat to low.
- Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.
@context http//schema.org, Calories 299, UnsaturatedFatContent 10 grams, CarbohydrateContent 44 grams, FatContent 12 grams, FiberContent 2 grams, ProteinContent 4 grams, SaturatedFatContent 1 gram, SodiumContent 324 milligrams, SugarContent 2 grams, TransFatContent 0 grams