Complete Tutorial On How To Cook Ghana Jollof

After so many attempt and successful failure to cook Ghana jollof, i went in for a little research on how to cook Ghana jollof especially for foreigners who finds it difficult to cook  Ghana jollof, here is how to and i will be dropping to methods to do to cook Ghana jollof.

Jollof, also called ?Benachin? meaning one pot in the Jollof language, is a popular dish all over West Africa. Its base consists of rice, tomatoes and tomato paste, onion, salt, and chili pepper, to which optional ingredients can be added such as vegetables, meats, and other spices.

Here is a narration from Cynthia on how to cook Ghana jollof

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.

in case you still didn't get it like me here is another way to go about it

Method

* Heat two tablespoons of oil in a large skillet. Stir-fry the chicken (or

beef) in the oil until it is browned on all sides. Remove the meat from

the oil and set aside. Add the onions, the salt, pepper, cayenne

pepper, and one or two of the flavoring add-ins (if desired) to the

skillet and fry the mixture until the onions begin to become tender.

Remove the onion mixture from the skillet and set aside with the

meat.

* In a dutch oven or large covered saucepan, bring the broth and two

cups of water to a simmer. Place the meat and onion mixture into the

dutch oven and cover.

* In the same skillet used for the meat and onions, stir-fry the

tomatoes and one or two of the vegetable add-ins. Continue frying the

mixture until the vegetables are partly cooked, then add them to the

meat, onions, and broth in the dutch oven.

* Again in the same skillet, combine the rice and the tomato paste.

Over low heat, stir until the rice is evenly coated with the tomato

paste. The rice should end up a pink-orange color. Add the rice to the

dutch oven and stir gently.

* Cover the dutch oven and cook the mixture over a low heat until the

rice is done and the vegetables are tender (maybe half an hour). Stir

gently occasionally and check to see that the bottom of the pot does

not become completely dry. Add warm water or broth (a quarter cup at

a time) as necessary to help rice cook. Adjust seasoning as needed. If

desired, add one of the meat add-ins while the dish is cooking.

(Shrimp cook very quickly and should not be over-cooked or they will

become tough; ham can be added at any time.)

* Serve with one or two of the garnishes.

* Serve Ginger Beer or Green Tea with Mint with or after the meal.

Ingredients

* oil for frying

* one chicken (and/or a pound or two of stew meat), chopped into

bite-sized pieces

* one or two onions, finely chopped

* salt, black pepper, cayenne pepper (to taste)

* Flavoring add-ins (to taste)

* chile pepper, chopped

* garlic o thyme

* bay leaf

* ginger

* cinnamon

* curry powder

* two cups chicken broth or chicken stock, or beef broth or beef stock

(or Maggi? cubes and water)

* two or three ripe tomatoes, chopped

* Vegetable add-ins

* sweet green pepper (or bell pepper), chopped

* string beans or green beans

* green peas

* carrots, chopped

* cabbage, chopped

* four cups rice

* one small can tomato paste

* Meat add-ins

* cooked ham

* shrimp or prawns (or dried shrimp or dried prawns)

* Garnishes

* fresh parsley, chopped

* cilantro, chopped

* lettuce, shredded

* hard-boiled egg, sliced