I love all the jollof recipes so far but this is my favorite right now. It's super delicious and sends your palate on a food journey that you are guaranteed to never forget. Also lets not forget that Ghana Jollof is the best Jollof so far. Enjoy!!

Recipe

what you need

1 kg fresh chicken (soft), cleaned and cut into desired sizes

3 cups jasmine rice

3 tablespoon tomato paste

4 large fresh tomatoes

2 green bell peppers, seeds removed

2 large carrots

1 star anise

2 calabash nutmegs

1 teaspoon fresh rosemary

1/2 teaspoon cloves

1/2 teaspoon black pepper

1/2 teaspoon fennel seeds

1/2 teaspoon cumin

1 teaspoon dried rosemary

2 bayleafs

1/3 cup veg oil

1 teaspoon paprika powder

1 teaspoon cayenne powder

1 teaspoon turmeric powder

1 teaspoon curry powder

6 chili peppers (just for color mostly, adjust according to heat preference)

2 large onions

1 ginger

4 garlic cloves

Handful of scotch bonnet pepper or any type you have (just enough to bring a bit of heat)

1 tablespoon chicken seasoning

Diced spring onions for garnish

Directions

Toast all the dried spices until fragrant and grind in a spice grinder and set aside. Blend 1 onion, ginger garlic and scotch bonnet/kpakpo shito until smooth. Divide into 2 and set aside. Slice the remaining onion. Blend the tomatoes, green bell peppers and chili in a small amount of water and set aside. Cut the carrot into desired chunks.

In a pot over medium heat, add the cleaned chicken. Add a tablespoon of the ground spices, 1/2 teaspoon of fresh rosemary and a 1/2 of the blended ginger, garlic etc mixture. Simmer for 5 mins and add 1 1/2 cup of water or enough water to submerge the chicken completely. Add curry powder, salt and cook for 15 mins. Remove from heat and set aside. Save stock, about 1 1/2 cup.

In a pan over medium heat, add the vegetable oil. Allow the oil to heat up the add the cooked chicken. Fry chicken in batches so they cook properly. Fry until each side is golden brown and place on a kitchen napkin to drain the excess oil. Store in a warm place until ready to serve with jollof.

In the same oil add the sliced onion, bayleaf and the rest of the fresh rosemary. Fry until onion turns golden then add the tomato paste. Fry for 8 mins the add the last 1/2 of the blended ginger, garlic etc. Stir and cook for an additional 10 mins. Add the blended tomato, chili mixture and cook for 10 mins stirring occasionally. Add the chicken seasoning, paprika, cayenne and turmeric powder. Taste and adjust salt. Turn heat to low and simmer for 7 mins.

Turn heat to medium high and add the rice, stir and add the carrot chunks. Stir and add the saved stock, about 1 1/2 cup and add 1/3 - 1/2cup of water and stir. Taste and adjust salt. Know how much water your rice needs to cook, it makes all the difference between fluffy or soggy rice. As soon as the moisture evaporates, reduce heat to low and cover rice with foil until its cooked through then turn the heat off.

Serve jollof with chicken and garnish with spring onions. Fried plantain won’t be bad either.