Ghana Style Jollof Rice
Updated: Oct 31
1/2 Cup of Oil
1 Large Red Onion
2 Bay Leaves
2 Tablespoons POKS Spices Original or Extra Spicy Cayenne-Based Seasoning
1/2 to 1 Teaspoon Sea Salt
1/2 Teaspoon Kess Kravings Poultry Seasoning
1.5 Cups of Tomato Paste
4 Cups of Turkey/Chicken/Beef Stock
6 Cups of Thai Jasmine Rice (4 Cups of Regular Jasmine Rice or Basmati Rice)
Add the oil to a large thick non stick pan on medium heat.
Add the diced onions onions and bay leaves, frying for 2 to 3 minutes while stirring intermittently.
Add in POKS Spices Original or Extra Spicy Cayenne-Based Seasoning, Kess Kravings Poultry Seasoning and Salt. Stir for a 1 to 2 minutes to prevent the POKS Spices Seasoning from burning (cayenne powder will burn at high heat).
Add tomato paste and fry in oil while stirring intermittently for 5 to 7 minutes.
Add homemade or store bought sock, stir, cover partially and allow to simmer for 10 minutes on medium heat.
While tomato base is cooking, rinse the rice with water until the water is clear and not cloudy.
Add the rinsed rice to the tomato stew base and stir continually with a wooden ladle or spatula until the liquid depletes and mixture is thick.
Lower the heat to the setting between low and medium and place the pan cover which has been wrapped with cling film. You don't want the heat low but neither do you want it high (which will burn the rice). This helps to trap the moisture and allow the rice to cook evenly.
Allow to cook for 25 to 30 minutes, fluffing every 10 minutes.
Serve with your favorite protein and salad.