Ghanaian Jollof Rice with Plantain

Instructions

1. 1In a blender, combine the 4 large tomatoes, 2 large red bell peppers, 1 large onion, 1 small scotch bonnet pepper, 1 tbsp ginger, and 3 cloves garlic. Blend until you have a smooth paste.
2. 2Heat the 3 tbsp palm oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the blended paste and 2 tbsp tomato paste. Cook for 8 to 10 minutes, stirring frequently, until the mixture darkens in color and smells fragrant.
3. 3Add the 2 cups of rice to the pot and stir well for 1 minute to coat each grain with the sauce.
4. 4Pour in the 4 cups of vegetable broth. Add the 2 bay leaves and 1 tsp thyme. Season with 1 tsp salt and 0.5 tsp black pepper.
5. 5Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot tightly and simmer for 25 to 30 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
6. 6While the rice is simmering, peel the 2 large plantains and slice them into 1.27 cm thick rounds. Heat a separate frying pan over medium-high heat (190.6°C / 190°C) with a little extra palm oil if needed (not listed, so omit). Fry the plantain slices for 3-4 minutes per side, until they are golden brown and caramelized. Remove from the pan and drain on paper towels.
7. 7Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Discard the bay leaves before serving.

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