Balanced, herbaceous one-pot rice dish with fresh tomato prominence, aromatic ginger, and subtle spicing. Ghana's beloved version features slightly softer rice texture and optional vegetable additions, with emphasis on tomato freshness over smokiness.
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19 items
Blend tomatoes, red bell peppers, scotch bonnet, half the onion, ginger, and garlic into smooth puree
Heat oil in large heavy-bottom pot over medium heat until shimmering
Add onion and sauté until softened and translucent
Add tomato paste and fry, stirring frequently, until paste darkens and becomes fragrant
Pour in blended tomato-pepper mixture and stir to combine thoroughly
Add curry powder, thyme, white pepper, bay leaves, and crushed bouillon cubes, stir well
sauce uncovered, stirring occasionally, until thickened and slightly
Add chicken stock and bring to boil
Add optional carrots if using and cook for 2 minutes
Add rinsed rice and stir gently to distribute evenly in sauce
Cover pot tightly with lid and heat to low
Cook covered for 25-30 minutes until rice is tender and liquid absorbed
Add optional green peas in final 5 minutes of cooking time if using
Remove from heat and let rest covered for 5 minutes
Fluff gently with fork and garnish with fresh parsley if using
