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New Soul Kitchen 202

Source: CLEO TV

Chef Essie takes viewers on a journey to the motherland, as we get an authentic taste of Ghana when she prepares the cultural staple jollof rice with a fried kelewele.

Ingredients

  • 3 cups of Jasmine Rice or Basmati Rice
  • 1/2 cup coconut oil
  • 2 cups chopped onions
  • 1 tablespoon minced ginger
  • 2 tablespoon minced garlic
  • 2 tablespoons sliced shallots
  • 1 scotch bonnet pepper - blended
  • 2 pounds chicken - organic fowl/chicken (substitute lamb or goat)
  • 1 teaspoon of sea salt
  • 3 tablespoons EssieSpice Coco-For-Garlic Sauce
  • 3 tablespoons EssieSpice Mango Chili Medley Sauce
  • 1/3 cup tomato puree
  • 3 cups fresh blended tomatoes/tomato sauce

Instructions

  1. In a deep large pot, turn the heat on medium and add the coconut oil. Allow oil to get moderately hot then add onions, shallots, ginger, scotch bonnet pepper & garlic.
  2. Allow the mixture to come together evenly and stir continuously for about a minute. Then add the chicken. Add the salt and EssieSpice sauces then continue stirring so the combo coats the meat entirely and continues to sear and cook.
  3. Let the meat simmer with the spice mixture for another 5 minutes stirring frequently. You can add 1/3 cup of water and allow meat to further cook for another 5 minutes on medium to low heat.
  4. Remove the chicken and place on a tray on the grill or lightly fry in a separate pan and set aside.
  5. Now add the tomato puree and blended tomato. We need to let this cook for about 12-15 minutes. We don't want the tomatoes to be raw when we taste it on the rice, we therefore have to cook it until all the sweetness emerges. This will take about 15-20 minutes.
  6. At this point you can add the rice and stir everything together. Depending on how much sauce you have now, you may need a bit more water.
  7. Reduce the heat to low, and cover the pot completely to allow the steam to cook the rice.
  8. Check on the dish around the 10 minute mark. If the rice is still pretty firm, sprinkle about 1/4 cup of water all over the rice and cover once again. Allow to cook for a final 20 minutes on low heat and your EssieSpice jollof rice should be ready to serve with the chicken.
Add Chef Essie Bartels' Kelewele recipe to this dish.

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