Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
Precook long grain rice
First blend the red bell peppers, tomatoes, scotch bonnet and 1 onion to a smooth paste and set aside.
Add the cooking oil into a large pot, place on the hob on medium heat, add half sliced onion into it and let it fry till fragrant.
Add the blended pepper, tomato paste, cubes, curry powder, one teaspoon white pepper, bay leaves, cover and let it fry till oil begins to float to the top. This should take 15 to 20 minutes.
While that’s frying, wash your rice thoroughly to rid it of starch and set aside. If you’re choosing to parboil your rice, parboil for 5-8 minutes with little water on low heat. The rice should still be very firm and not soft, wash with warm water and set aside.
When oil floats to the top, add the chicken stock, cover and let it fry for a further 8-10 minutes.
Add butter and minced ginger and combine.
Cover and let it cook till the rice softens. Do stir every now and then with a wooden spoon; this prevents clumps and doesn’t break the rice up.
Add little bits of stock or water as the food cooks if neccessary.
When the rice is soft enough, add the onion rings and sliced tomato and stir.
Cover to simmer and serve.