Ghana Jollof Rice

Ingredients

• 2 pounds beef, (cut into cubes (any cut will work))
• 1 ½-inch knob ginger
• 1 medium onion
• 3 cloves garlic
• 1 scotch bonnet ((optional))
• 4 cups (950ml) water
• 1 tablespoon (10g) bouillon powder
• 1 teaspoon (6g) salt
• 1 teaspoon (2-3g) white or black pepper
• 2 bay leaves
• 1 large onion
• 6-8 large tomatoes
• 5 cloves garlic
• 1 1-inch knob ginger
• 3 red bell peppers
• 2 red habanero peppers ((optional))
• 1/2 cup (120ml) cooking oil
• 1 medium onion, (finely chopped)
• 1 tablespoon (2-3g) fresh thyme, (chopped)
• ½ cup (240g) tomato paste
• ½ teaspoon (2-3g) paprika
• ¼ teaspoon (.5g) ground anise seeds
• ¼ teaspoon (.5-1g) ground nutmeg
• ¼ teaspoon (.5-1g) curry powder
• ¼ teaspoon (.5g) ground cloves
• ½ teaspoon (1.5g) black pepper
• 1 tablespoon (2g) mixed dried herbs
• 1 teaspoon (6g) salt
• 1 tablespoon (10g) bouillon powder
• 3 cups (588g) long-grain rice ((Thai jasmine or basmati))
• 2 cups (475ml) beef broth ((reserved from cooking the beef))
• 1 cups (235ml) water

Steps

1. 1

   Puree the ginger, garlic, onion, and scotch bonnet pepper with about ½ cup of water.

2. 2

   Add the beef, pureed seasonings, 3½ cups of water, salt, pepper, bouillon powder, and bay leaves to a large stockpot.

3. 3

   Cook for about 30 minutes or until the meat is tender (depending on the cut, it could be a couple of hours). You can use a pressure pot or instant pot to shorten the process.

4. 4

   Once cooked, remove the meat, strain the broth in a fine mesh strainer, and set aside. You should have about 2 cups of broth.

5. 5

   Puree the onions, tomatoes, garlic, ginger, habanero, and red bell peppers with about ¼ cup of water until smooth.

6. 6

   Heat the vegetable oil in a large pot or Dutch oven over medium heat.

7. 7

   Add the beef and fry until golden. Take it out and set aside.

8. 8

   Add the onions and saute until softened, about 5 minutes. Add the tomato paste and cook for another 15 minutes.

9. 9

   Next, add in the blended tomato mixture and cook for 20 minutes.

10. 10

    Add all the seasoning, herbs, salt, and bouillon powder, and cook for another 10 minutes.

11. 11

    While your tomato stew is cooking, wash your rice until the water runs clear; it takes about four washes.

12. 12

    Add the washed rice to the tomato base and stir to coat with the sauce.

13. 13

    Add 2 cups of beef stock and 1 cup of water.

14. 14

    Add the meat and adjust the seasoning to taste at this point.

15. 15

    Reduce heat to low, cover tightly with foil paper, and cover with the lid. Let it cook for 20-30 minutes, carefully stirring every 10 minutes.

16. 16

    Remove from heat and let stand for 5 minutes before serving.