GHANA JOLLOF RICE

WHAT YOU NEED

For a serving of 4 – 6 

• 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)
• 1 teaspoon each of ground white and black pepper

• WHAT YOU NEED

  For a serving of 4 – 6 

  • 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)
  • 1 teaspoon each of ground white and black pepper

  PREPARATION

  Put tomatoes into the blender and set aside. Then, in a non-stick pot, fry pre-cooked meat in oil. When these have browned, remove and set aside.

  Add onions and fry until soft before adding garlic and blended tomatoes. Add meat stock and/or stock cube(s), tomato paste, ground white and black pepper and stir. Remember to season strongly because rice will later be added to this sauce.

  Cook for ± 10 minutes on medium heat before adding rice. Stir and mix well before covering. Cook on low heat for ± 20 minutes. Add vegetables and mix well. Add about 1 cup more of water and continue to cook on low heat until rice is done.