Atosodze Jollof

• 400g local rice (or any rice of choice)
• 400g diced (runner beans, carrots, bell pepper, cooked garden peas)
• 300g fresh pureed tomatoes
• 100g tin tomato paste
• 2 table spoon tomato ketchup (optional)
• 2 large sized onions (1 pureed, one sliced)
• 3 table spoons of garlic, ginger, onions, kpakpo shito paste
• 1 table spoon dry spices
• 200ml vegetable oil
• 100g curry powder (optional)
• Salt to taste
• Pepper paste to taste
• 2 stock cubes (optional)
• 1000ml boiling water

Additional Tips

To ensure the crispiness of the vegetables, vegetables can be cooked separately and mix into fully cooked jollof.

1. 1. Pour the vegetable oil into a thick bottom saucepan and place on moderate heat. Add the sliced onion and fry to a golden-brown colour.
   2. Add the fresh and tin tomato, pureed onion, pepper paste, garlic, ginger, onion and kpakpo shito paste and fry for about 15 – 20 minutes until cooked and reduced.
   3. Add salt, 1 stock cube and curry powder.
   4. Add the tomato ketchup if the stew has a sharp sour taste or if a sweeter taste is desired.
   5. Wash the rice in a colander under running water.
   6. Pour into the stew in the saucepan
   7. Cover with boiling water 1 inch above the rice, add salt and 1 stock cube, stir and cover with a tight lid and boil for 5 minutes on moderate heat.
   8. Lower the heat and cook for another 25 minutes, turn the rice occasionally to ensure even cooking and prevent burning. Add a little more boiling water if needed.
   9. Clean and dice the vegetables into medium cubes.
   10. Add and mix the vegetables into the cooking rice. Cover and continue cooking for 10 more minutes on very low heat.
   11. Take off the heat and serve.

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