Upon popular request I have upload this Ghana beef jollof rice recipe for you all which you will not regret trying. Let’s get started.
To begin, I Nam going to blend all the ingredients for steaming meat and I will add it to my meat and cover it up and am going to cook until it’s nice and tender.
Next I will blend my habanero and onions and set it aside and I will do the same with my tomatoes. Let’s check on our meat, and its looking good. So, I have heated up my oil, to that I added my blended onions and habanero and I will fry for about 3 minutes. Then I will add my tomato paste and I will fry for about 5 minutes, the beginning stages of your jollof stew is very important, so fry this to tomato paste very well to ensure that your stew taste good, then I will add my bay leaf and shrimp powder and cook for 3 more minutes, from the beginning to now to be about 10 minutes. Next I will add my blended tomatoes, rinse out the bowl, add the water and we will cook this until the tomatoes looses its sour taste.
Our meat is looking so good, I will check the tenderness and its just perfect. Alright, lets fry. So I will add some oil and add my meat as you can see I didn’t allow the oil to heat up because my meat is super-hot, so it will heat up my oil and fry my meat just to perfection. Like this. So am going to get it out and set it aside and you have to be multitasking, do not forget your stew. You have to stir it periodically so that it doesn’t burn on you and your time will be wasted.
And our stew is looking good, so its time to add our stock that we got from steaming our meat and also our seasoning, stir it up nicely and allow to cook on medium low until oil begins to settle on top of it, just like this, indicating that our stew is almost done. So, we go ahead and add our meat. So, we are just going to let it simmer for about 10 - 15 minutes, in that time I will prep my rice and our stew is nicely done but it is a lot of stew so I will set half of it aside and I will only use half to make to make the jollof rice.And our stew is looking good, so its time to add our stock that we got from steaming our meat and also our seasoning, stir it up nicely and allow to cook on medium low until oil begins to settle on top of it, just like this, indicating that our stew is almost done. So, we go ahead and add our meat. So, we are just going to let it simmer for about 10 - 15 minutes, in that time I will prep my rice and our stew is nicely done but it is a lot of stew so I will set half of it aside and I will only use half to make to make the jollof rice.
I am adding my jasmine rice and I will give it a good stir until each grain is coated with some of the stew. I also went ahead to rinse out my blue pot so will add that water to my rice, and its not a lot of water just little bit enough to loosen up the grains of rice so that the steam can penetrate and cook it beautifully then we cover it up with parchment paper and the lid. Bring it to a boil, once it boil like this, lower the heat and cook for 15 minutes, then give it a good stir which will loosen up your grains of rice to enable steam go through it beautifully. So, that your rice will cook perfectly and that is the secret to cooking perfect jollof rice, stirring it in the beginning in the middle and in the end, because that is what will ensure that steam is going through to cook it to perfection just like so. Just look at this, it can not get any better than this, go into your kitchen whip some up for yourself so you are not left out. Meanwhile, let me serve myself and enjoy not forgetting my half stew. And am going to add some of the meat from this. I will also add some of my quick salad and my jollof will be complete. I will leave a link to how I made this salad in the description box below also a list of ingredient.
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In The Kitchen With My Kids and more. There is nothing I love ❤️ more than to watch other people enjoy my food most of all to be approved by my kids. Attending TEMASCO I took home economics and later attended the New York Restaurant School, But my creative channel is not just about food but much much more please…Read More