Ghana Jollof Rice

Ingredients

• 1 tsp Ghanaian Jollof Spice Blend
• 1.5 cups Jasmine Rice
• 4 pcs Tomatoes
• 2 tbsp Tomato Paste
• 1 pcs Red Onion
• 30 g Ginger
• 3 pcs Garlic
• 1 pcs Scotch Bonnet
• 2 pcs Bay Leaves
• 4 pcs Cloves
• 0.5 tsp Anise Seed
• 3 tbsp Vegetable Oil
• 2 cups Chicken Stock
• 2 tbsp Shito
• 2 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 pcs Lime
• 2 tbsp Parsley

Method

1. Blend {tomatoes}, {red_onion}, {ginger}, {garlic} and {scotch_bonnet} until smooth so the stew cooks down evenly and the ginger carries through the rice.
2. Rinse {jasmine_rice} under cold water until the water runs almost clear, then drain well so the grains cook fluffy rather than gummy.
3. Heat {vegetable_oil} in a heavy pot over medium heat. Add {tomato_paste} and cook until it darkens slightly, then add the blended base with {kosher_salt}. Cook steadily, stirring often, until the mixture thickens, smells sweet and savory, and the oil begins to separate. Add {bay_leaves}, {cloves}, {anise_seed}, {ghanaian_jollof_spice_blend} and {black_pepper}, then bloom until fragrant.
4. Stir {jasmine_rice} into the stew to coat every grain, then pour in {chicken_stock}. Taste and adjust with {kosher_salt}. Bring to a gentle boil over medium heat, cover the pot tightly with foil and a lid, reduce to low heat, and steam until the rice is tender and deeply red.
5. Turn off the heat and let the covered rice rest so the steam finishes the center of the grains and the texture settles.
6. Remove the whole spices you can see, fluff the rice gently, then fold in {parsley}. Serve with {lime} for squeezing and a spoon of {shito} if using, so the plate finishes bright and deep.