In Ghana, one wouldn’t attend a wedding or naming ceremony without seeing Jollof rice on the menu. Also called ‘Benachin’ meaning one pot in the Wolof language, Jollof is a popular dish in many parts of West Africa, particularly in Nigeria, Togo, Ghana, Sierra Leone and Liberia.
SALT Magazine dropped in on Millie who originally came from Ghana and now lives in Adelaide with her husband and three kids. Millie has many fond memories of her mum preparing Jollof rice for her as a child in her native Ghana as it was her favourite meal when she was growing up, and the tradition has continued onto her own children who also love it.
According to Millie, there are many variations to the way Jollof rice is prepared across Africa, she likes to fry chicken with it but said some people add beef to the rice while it is cooking. It can be served with salad, boiled eggs or a variety of fried vegetables such as potato, pumpkin or even fried Plantain (similar to a banana).
We were lucky enough for Millie to share her recipe for our readers. You can grab all the ingredients you need from the African Pride Superstore on Kilkenny Road at Woodville.
RECIPE
Jollof Rice
Serves 4
INGREDIENTS
- 4-6 chicken drumsticks
- 4 tbs of peanut oil (or vegetable oil)
- 1 onion, diced
- 1 tomato, diced
- 2 tablespoons of tomato paste
- 1 Maggi stock cube
- 2 cups of mixed frozen vegetables (peas, carrots and corn)
- 2 cups of Jasmine or long grain rice
- Seasonings include salt, pepper, chicken stock powder, seasonall salt
- 1 Habanero Chilli (or more if you like!)
METHOD
- Season chicken with chicken stock powder, seasonall salt, salt and pepper. Place in pot with a small amount of water and steam for 10 minutes or until cooked through.
- Remove chicken and allow to cool slightly. Heat half the oil in a pan and fry chicken off until golden and crispy. Remove from heat and set aside.
- Add remaining oil to pan and fry onion until it’s soft and starts to go translucent. Add fresh tomato and continue to fry for a further few minutes before adding the tomato paste. Continue stirring until the tomato paste has been absorbed and the oil is red. Crumble Maggi cube and stir.
- Add mixed frozen vegetables, followed by 1 cup of water and salt to taste. Allow to simmer for 20 minutes, stirring from time to time.
- Add the rice to the pot and a further 2 cups of water, the aim is to cook the rice in the soup using the absorption method. Place foil on top to fill the gap between the rice/soup and the lid (helps to cook the rice more evenly.)
- Reduce heat to a low heat and allow the rice to cook until the liquid is absorbed.
- Serve with chicken on top and fresh salad on the side.
CHILLI
You can either boil and then beat whole fresh chilli or buy Shito, a popular sauce that contains fish oil and/or vegetable oil, ginger, dried fish, prawns and/or crustaceans, tomatoes, garlic, peppers and spices.
