About The Recipe Contributor
Chef Abiro Is an indigene of Zuarungu the capital of the Bolgatanga east district of the upper east of Ghana . He studied home economics in Bolgatanga senior high school and had his higher National Diploma in hotel catering and institutional management at Accra Technical University.
He is a builder, chef and Culinary Ambassador for Northern Ghanaian Cuisine with the Ghana Food Movement. He is currently the Ghanaian representative at the Global Indigenous youth forum with The united nations FAO .
His passion is to see that the Northern Ghanaian cuisine reach global heights.
Ghana Jollof
Chef Abiro
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Ghana Jollof
Serves : 4 - 6
Prep Time: 10 min
Cook Time: 1 hr
Total Time: 1 hr 10 min
INGREDIENTS: 100ml of Vegetable oil
3 Medium Onions (diced)
Blended Ginger (1-finger)
garlic (1 bulb)
(4) onion mix
1 ½ tablespoons of dried dawadawa/ Prekese
6 Roma Tomatoes
3 Scotch Bonnet Pepper
800g Long-grain White Rice
Salt to t a s t e
DIRECTIONS: Make the stew base. In a pot,add vegetables oil and sauté the onions till soft. This should take about 5 to 10 minutes. When the onions are soft, add the dawa dawa or prekesse chunks and cook for a minute. Blend the tomatoes and scotch bonnet p e p p e r then add it to the pot. Allow the sauce to cook at medium heat for 15 minutes to thicken a n d concentrate the flavours. Add salt. You want the sauce to b e slightly salty a s the rice will dilute the salt flavour. Add the rice. After 15 minutes, wash and add the rice, and mix well. Add 2 cups of water and bring the rice to a boil. Once boiling, reduce the heat to low and allow the rice to cook for 30 minutes or until done. Check the rice periodically to ensure the bottom is not burning. Serve with Protein of Choice, some salad and a sauce of your choice.
Dawadawa is a flavoring made from the seeds of Parkia biglobosa, also known as the African locust bean tree. African locust bean tree seeds are a good source of calcium, fats, and protein, and also contain s o m e vitamin C, phosphorus, and potassium. Dawadawa is used a s a seasoning to enhance the flavor of cooked dishes. The black cakes or spheres can easily be separated into pieces and tossed into soups or stews for added flavor. They can also be used to flavor rice dishes, curries or casseroles. In Western Africa, Dawadawa is traditionally used to flavor okra soup, palm nut soup, bitter-leaf soup, melon soup, and alefu soup .
Prekese, botanically classified as Tetrapleura tetraptera, is a descriptor for the seed pod of a rare tree belonging to the Fabacee family. Prekese is a source of copper to develop connective tissues, potassium to balance fluid levels within the body, vitamin C to strengthen the immune system, and magnesium to control optimal nerve functioning. Prekese is utilized a s a flavor enhancement in cooked dishes and offers subtly sweet, tangy, and stringent notes. The dried pods can be finely ground into a spice and added to roasted meats, stirred into stews and soups, or mixed into broths for cooked grains, roots, and corms. Prekese can also be chopped or broken into smaller pieces and added to dishs to simmer and infuse flavors.