Jollof Sauce Recipe
Zoe Adjonyoh adds this spicy sauce to speed up the making of her Ghanian jollof rice.
Photo: Nassim Rothacker
Makes 1 3/4 pints
Ingredients
Sunflower oil
1 large onion
1/2 Tbsp. curry powder
1/2 Tbsp. chili powder
1" piece of ginger, grated
1 garlic clove, crushed
1 red Scotch Bonnet chilli, deseeded and roughly chopped (optional)
1 oz. thyme leaves (optional)
1 Tbsp. Jollof Dry Spice Mix, heaped
1 Tbsp. jollof dry spice mix, heaped
14 oz. can chopped tomatoes or 9 oz. fresh tomatoes, diced
1 Tbsp. tomato puree, heaped
Sea salt, to taste
3 1/2 oz. chicken or vegetable stock
Directions
Heat enough sunflower oil to cover the bottom of a heavy-based saucepan. Add the onion and sauté over a medium heat until translucent. Stir in the curry and chili powders and gently cook for two more minutes.
Add the ginger, garlic, Scotch Bonnet, thyme (if using) and jollof dry spice mix and stir well. Next, add the tomatoes and tomato purée, sea salt and stock, and stir once more before blending thoroughly with a stick blender, until smooth.
Simmer over a medium-low heat for around 40 minutes. Season to taste. Excess sauce can be left to cool in an airtight container in the fridge for up to three days, or freeze for future use.
Excerpted from Zoe's Ghana Kitchen by Zoe Adjonyoh (Octopus Books). Copyright © 2017.
Ingredients
Directions
Heat enough sunflower oil to cover the bottom of a heavy-based saucepan. Add the onion and sauté over a medium heat until translucent. Stir in the curry and chili powders and gently cook for two more minutes.
Add the ginger, garlic, Scotch Bonnet, thyme (if using) and jollof dry spice mix and stir well. Next, add the tomatoes and tomato purée, sea salt and stock, and stir once more before blending thoroughly with a stick blender, until smooth.
Simmer over a medium-low heat for around 40 minutes. Season to taste. Excess sauce can be left to cool in an airtight container in the fridge for up to three days, or freeze for future use.
Excerpted from Zoe's Ghana Kitchen by Zoe Adjonyoh (Octopus Books). Copyright © 2017.
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