Yes, it’s the controversial Jollof, spare a smile. This dish has created more cold wars in Africa, West Africa to be precise, than ever.
From Ghana to Liberia, from Nigeria to Senegal, almost every country in West Africa has its own version of Jollof. Personally, I honestly can’t say for a fact. which country owns the dish, so I always say that it is a West African dish. So, without further explanation, here’s our Ghanaian version. And even this one, will still raise doubts amongst my fellow Ghanaians as every home has its own recipe.
This recipe I have created to suit non-meat eaters as well. Hope you enjoy this recipe, Kats way.
1/2 cup of seed oil
4 tbsp of Kat’s super trio blend
1-2 bay leaves
1/2 tsp of white pepper
1/2 tsp of ground nutmeg
1/2 tsp of curry powder
1/2 tsp of dried rosemary or basil
250 g fresh tomatoes
1/2 cup water/meat stock (from previous recipe/vegetarian optional)
Salt to taste
200 g basmati rice
How to make it:
Blend all ingredients but the last two items. ie salt and rice, together.
Add to oiled saucepan and simmer for 10 minutes.
Add in rice.
Taste, add salt, and cook over very medium heat for 1 and a 1/2 hour, under a lid.
During this stage make sure the heat is fairly low to avoid the bottom of the rice from catching or burning.
Keep an eye closely and try not to stir more than twice. Cooking Jollof is a slow process and needs patience but if you have a rice cooker, save some time, panic* and use the rice cooker.