Page 101 - Msingi Afrika Magazine Issue 13

Art & CULTURE
MY AFRIKA

Cooking Instructions
• Season the chicken with the seasoning cube, salt and 1 onion and cook till almost tender.
• Chop the chicken breast into cubes, slightly fry in heated vegetable oil and set aside.
• In a blender, blend the pepper, tomatoes, one of the remaining onions, garlic, tomato paste and ginger
together with some of the chicken broth.
• In a dry pot, add part of the oil used in frying the chicken and fry the remaining sliced onions for 2
minutes.
• Add the tomato puree to the fried onions and cook, stirring it continuously for about 10 minutess to
remove the sour taste and to make sure the moisture dries up.
• Wash your rice In clean water and sieve (you may need to parboil depending on the kind of rice).
• Pour the chicken stock into the gravy, add a little water if you feel the stock won’t be enough to cook
the rice, add your spices; thyme, curry, seasoning cube, garlic and ginger powder and Bayleaves. Add
crayfish if you want. Stir and taste for salt and pepper and adjust if necessary.
• Pour in the rice and stir until it’s properly mixed with the gravy and to make sure nothing is sticking to
the bottom of the pot. Add the shrimps, diced fried chicken, and the diced carrots then cover the pot-
first with foil and then the lid of the pot.
• Leave to cook on medium heat for just 10 minutess or until the water is dried up (You don’t need more
time because of the foil as it retains a lot of heat).
Your Ghana jollof is ready!
Note: You can add the spring onions, green peas and parsley to garnish. Serve with plantain and salad.
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