Plant-Based Ghanaian Cooking

Jollof Rice

Ingredients

• 5 tomatoes, diced
• 2 Scotch bonnet or habanero peppers
• 1 small red bell pepper, roughly chopped
• 2/3 cup (160 ml) vegetable oil
• 2 medium onions, 1 finely diced and
• 1 roughly chopped
• 1 tablespoon curry powder
• 4 cubes Frozen Soup Base
• One 5½-ounce (155 g) can (roughly 2/3 cup) tomato paste
• 1 tablespoon Ghanaian All-Purpose Spice Blend
• 1 bay leaf
• 2 vegetable bouillon cubes
• 1 teaspoon salt
• 41/2 cups jasmine rice
• 21/4 cups (540 ml) hot water
• 2 medium carrots, finely chopped
• 1 medium green bell pepper, diced

Substitutions

• You can replace the fresh tomatoes with a 14-ounce (400 g) can of peeled whole tomatoes.
• Skip step 1 and just blend the canned tomatoes with 1/2 red bell pepper and 2 Scotch bonnet peppers, then use this blend in step 5. Use the best-quality canned tomatoes you can, as cheaper canned tomatoes can be quite sour and affect the taste. To reduce the acidity in the stew, use 1/8 teaspoon baking soda to help neutralize some of the acid.
• Spices for jollof rice are customizable. You can swap the Ghanaian All-Purpose Spice Blend with extra curry powder, garam masala, or any all-purpose spice of choice.

Directions

1. In a pot, combine the tomatoes, Scotch bonnet peppers, and red bell pepper (with no extra water) and bring to a boil over medium heat. Keep the pot covered. As the tomatoes and peppers are cooking, use a spoon to smoosh them a bit to help break them down.
2. In a deep nonstick pot, heat the vegetable oil over medium heat. Add the finely diced onion and cook for 5 minutes, or until soft. Add the curry powder and fry for 2 to 3 minutes, until fragrant.
3. In a blender, combine the remaining roughly chopped onion, the frozen soup base cubes, and 1/2 cup (120 ml) water and puree. Add the mixture to the pot with the sautéed onions.
4. Add the Ghanaian spice blend, the bay leaf, bouillon cubes, and salt and cook for 5 minutes. Make sure to taste the base. You want it to be over seasoned and salty, because the rice will dilute the flavors. To ensure a tasty jollof, be heavy-handed with the stew spices.
5. Wash the rice very well and mix it into the stew. Allow the rice to absorb the stew for 2 to 3 minutes. Add the hot water and mix well. It might not look like enough water but trust the process. Cover and bring to a boil. As soon as the water boils, reduce the heat to low and cook the jollof for 20 minutes unbothered.
6. After 20 minutes, check on the rice. Stir well. Bits of the jollof might have burnt at the bottom. That is okay; it will make for the best part of the jollof rice. Stir in the carrots and green bell pepper. Sandwich aluminum foil or parchment paper between the lid and the pot to trap steam. Cook the rice for another 25 minutes, or until the rice is tender. Please keep the pot covered as much as possible to keep the steam inside the pot. When the rice is ready, it might feel a tiny bit sticky (characteristic of jasmine rice), but as it cools down, the grains
7. will separate.
8. Jollof rice is best served warm. Store leftovers in the fridge for up to 10 days or in the freezer for up to 3 months.

Note: Halving the jollof rice recipe is not as simple as splitting everything in two. Instead of 5 tomatoes, use 3; instead of 2 medium onions, use 2 small onions; instead of 41/2 cups rice, use 3 cups rice; and instead of 21/4 cups hot water, use 11/4 cups hot water to cook the jollof. These swaps will yield enough jollof for up to 4 or even 5 people.

Soya (Tofu) Kebabs

Ingredients

• Vegetable oil
• Two 14-ounce (400 g) blocks
• extra-firm tofu, cut into cubes
• 2 tablespoons tomato paste
• 1 vegetable bouillon cube
• 1 to 2 cups Kebab Spice

Note: You will need ten 10-inch (25 cm) wooden or metal skewers. If you are using wooden skewers, soak them in a bowl with lots of water.

Directions

1. Line a large plate with paper towels and have near the stove. Fill a large pot or pan two-thirds of the way with vegetable oil. Heat over medium-high heat until a small piece of tofu dropped in the oil bubbles.
2. Working in batches to avoid overcrowding, fry the tofu for 3 to 5 minutes on each side, until golden brown. Place the fried tofu on the paper towels to drain.
3. In a large pot, combine 2 cups (480 ml) water, the tomato paste, and bouillon cube and bring to a boil over medium heat. Once the liquid is boiling, add the fried tofu to the pot and boil for 10 minutes. Remove the pot from the heat and allow the tofu to cool for 5 to 10 minutes, until comfortable to touch.
4. Meanwhile, preheat the oven to 400F and line a baking sheet with parchment paper.
5. Use a slotted spoon or spider strainer to fish the cooled tofu cubes out of the tomato sauce. Thread 4 to 5 pieces of tofu onto each skewer.
6. Spread the kebab spice on a large plate and tap the tofu skewers into the spice to cover all sides. The spice should stick to the wet tofu, but if some appear dry, brush a little of the leftover tomato liquid onto them and sprinkle them with kebab spice. Shake off any excess kebab spice and place the skewers on the lined baking sheet.
7. Bake the skewers for 15 minutes, flipping them halfway through.
8. Remove the skewers, dust with more kebab spice, and let them cool for 5 minutes. Plate and enjoy. These skewers are usually eaten alone but will work well as a side for any rice dish. You can store leftovers in the fridge for a few days and reheat in the oven or an air fryer on the toast setting.