Cooking with JAmoah Speaks Episode 4 with Fritz Oakley | Ghanaian Jollof Rice

Описание: Hello and welcome back to the fourth episode of Cooking with JAmoah Speaks! Todays guest is gospel singer Fritz Oakley! Fritz has been in the music industry since he was 15 and on today’s episode we learn how he got started in the music industry, his rise to fame, how he deals with haters and so much more!

Today we’re making a budget friendly, vegetarian version of Ghanaian Jollof Rice! This festive, home-style dish emits a warm, complex spicy aroma once cooked and is sure to be the hit of any potluck, date night, or self care stay-cation.

In this episode, Fritz and I showcase our singing skills with a mini vocal battle. COMMENT BELOW who you think won our battle and what you would have chosen to sing!

Ghanaian Jollof Rice

Prep time 15 minutes; Total time: 45 minutes
Dish price range: $15-$25 USD
Calories: ~300 per serving

Ingredients:

2- 2 ½ cups of Jasmine rice, rinced
2 cans of 6oz Goya tomato paste
1 large white onion, diced/ blitzed
1 Scotch Bonnet, diced
2 MAGGI cubes OR Chicken bouillon cubes, crushed
1 large tomato, diced
1 cup of frozen mixed vegetables, if desired (peas, green beans, carrots, etc.)
2 garlic cloves, diced
2-3 bay leaves, if desired
Adobo
Salt, to taste
Pepper, to taste
Rosemary
Dried ginger
Nutmeg
Curry powder
Canola cooking oil
Aluminum foil


Instructions:

In a medium-large saucepan add 2 TBS of canola oil to the pan to prevent sticking. Once the oil is hot, stir in your diced or blitzed onion and your diced Scotch Bonnet. Cook until the onion and pepper soften/ browns slightly.

After the mixture softens, add in the 2 diced garlic cloves and 2 cans of 6oz Goya tomato paste to the medium high heat. Next add adobo, rosemary, nutmeg, ginger, and salt and pepper to taste (roughly 2 teaspoons each). Fully incorporate and let the sauce lightly simmer.

Once the sauce begins to separate slightly, incorporate the 2 crushed MAGGI/ Chicken bouillon cubes and the diced tomato to the mixture. If desired, add 1 cup of frozen mixed vegetables to the sauce. Let the mixture incorporate.

Once the sauce mixture thickens a bit, add 2-2 ½ cups of your rinsed Jasmine rice to the sauce. Fully incorporate the rice then add 1 ½ cups of water and your bay leaves to the pot.

Next, fully cover the saucepan with aluminum foil and place the lid or a heavy plate on top of the saucepan to enclose the steam. Let the rice simmer over medium low heat for 30 minutes. Periodically check the rice and make sure it is not sticking to the pan. (If you notice the rice is drying out and sticking to the pan, add water to the mixture in ¼ cup increments so the rice does not burn.)

Next, test that the rice has fully cooked and add more seasoning if desired. Finally plate* your dish and garnish to taste.

Enjoy!

*Health officials recommend not exceeding 2,000 calories a day

As always, if you try out this recipe don’t forget to tag me and Fritz on social and tell us how you did!
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