So this is the most important recipe I think i will post on my blog, because it is the base for three more recipes soon to come. I posted a photo of jollof rice on my instagram an many people have been requesting the recipe but in order to make a full recipe, I need to show how to make the base of jollof. So here is a recipe of the tomato stew that makes the rice orange. I also have a youtube video of the recipe which i will link below
- 2 cloves of garlic
- A thumb of ginger
- 1 red onion
- 1/4 cup tomato paste
- 1/3 large red bell pepper
- 1 small scotch bonnet pepper
- 4 tomatoes
- 1 cube no salt vegetable stalk,
- 1/2 tsp each of cumin, garam masala, ground fennel, ground coriander (you can skip the fennel and coriander and use 1 tsp curry powder)
- 1 bay leaf
- Total of 1 cup of water
- Cut the onion in half, slicing one half into rings and then roughly chopping the other half to cubes
- Roughly chop the ginger, garlic, bell pepper and 3 tomatoes and remove the top off the scotch bonnet pepper
- In a blender toss the roughly chopped cubbed onions, the tomatoes, ginger, garlic and bell pepper and add 1/4 cup of water. Blend till it is smooth
- Put a sauce pan at medium heat and add about 1TBSP of water. When the water starts boiling add the onions that were cut into rings and 1/2 of the spices.
- Let the onion sauté for 5 minutes till soft then add the tomato paste. Stir it into the mixture and add 1/4 cup of water so that it is not dry.
- After a few minutes add in a chopped tomato and let the tomato cook till soft.
- When the tomato is soft add the blended mixture and the rest of the spices and mix well
- Cover it fully and let it sit on the stove for one hour. Constantly check on the sauce every 10 minutes and stir it.
- After about an hour, the sauce will be thick and full of flavour.
- This sauce can be eaten alone but also an important base for a number of Ghanaian sauces.