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Squiz Kids Jollof Rice – thanks to the Ghanian Embassy in Canberra!

Ingredients for 6 servings
  • 2 large yellow onions, roughly chopped
  • ⅓ cup vegetable oil (80 mL), plus 2 tablespoons, divided
  • 14 oz diced tomato (395 g), 2 cans
  • 6 oz tomato paste (170 g), 1 can
  • 1 habanero pepper
  • 2 teaspoons curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • ½ teaspoon mixed dried herbs
  • 3 chicken bouillon cubes, crushed
  • 2 ½ cups long grain rice (500 g), rinsed
  • 1 cup frozen mixed vegetable (150 g)
  • 1 ½ cups water (360 mL)
Preparation
  • Add onions and 2 tablespoons of oil to a blender and pulse until smooth. Transfer to a medium bowl.
  • Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Transfer to a separate medium bowl.
  • Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.
  • Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown, about 10 minutes.
  • Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
  • Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
  • Enjoy!

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