Chef notes
This jollof rice recipe brings together the hearty flavors of corned beef with in the spicy, tomatoey rice that's a staple at every Ghanaian gathering. It reminds me of home, where cooking and sharing a meal is an act of love. This dish is the ultimate celebration of Ghana's culinary diversity.
Technique tip: To prevent the rice from getting mushy, ensure to rinse it until the water runs clear before cooking; this removes excess starch and helps achieve the perfect texture. The parchment paper aids in steaming the rice evenly, ensuring each grain is perfectly cooked.
Swap option: For a vegetarian version, substitute corned beef with a mix of vegetables like carrots and peas.
Ingredients
- 1 inch ginger
- 2 white onions, 1 whole, 1 roughly chopped
- 1 bulb garlic, half whole, half minced
- 5 medium tomatoes
- 1/2 cup neutral oil
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 tablespoon flaky salt
- 1 teaspoon ground black pepper
- 1 tablespoon chicken bouillon powder
- 1/4 teaspoon ground allspice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground anise
- 1 (12-ounce) can corned beef
- 1/2 habanero pepper
- 4 cups long-grain rice
Preparation
1.Blend the ginger, one of the onions, half of the garlic bulb and the tomatoes. Set this mixture aside.
2.Heat the neutral oil in a large pan over medium heat. Add the roughly chopped onion, the minced garlic and the bay leaves, sweating them until they are fragrant and beginning to soften.
3.Stir in tomato paste and curry powder, continuously stirring to ensure the mixture doesn't stick to the bottom of the pan. This process helps bloom the curry, enhancing its flavor.
4.Add the blended tomato mixture to the pan, along with the salt, black pepper, chicken bouillon, ground allspice, smoked paprika and anise. Mix well to combine.
5.Allow the sauce to cook down for about 5 minutes, then crumble in the corned beef, mixing thoroughly to ensure it's well-incorporated into the sauce. Add the habanero.
6.Rinse the rice under cold water until the water runs clear, then add it to the pan, stirring to ensure the rice is evenly coated with the sauce.
7.Add 2 cups of water to the blender to collect any excess paste and add this to the pan as well. Bring the mixture to a simmer, then reduce the heat to low, cover with a lid and allow it to cook, stirring every 10 to 15 minutes to prevent the bottom from burning.
8.Once the liquid has significantly reduced, carefully turn the rice, moving the bottom of the pot to the top. At this point, cover the pot with parchment paper (poked with holes) to allow for even steaming.
9.Continue to cook on low heat until the rice is tender and the liquid has been absorbed.
10.This dish is best enjoyed with a side of fried sweet plantains, shito pepper sauce or a fresh cucumber tomato salad.
