STEP BY STEP GUIDE TO MAKING THE BEST JOLLOF STEW

Tomato stew is to a Ghanaian, what Passata is to an Italian. The Ghana Tomato stew recipe calls for the use of both fresh Tomatoes, Tomato purée and spices. The mixture is cooked and fried in oil, till the oil separates from the Tomatoes.

I've opted to use Groundnut oil for this recipe, however use whatever oil you can afford. 

This classic sauce accompanies various dishes including boiled Yam, Kenkey, Banku, Waakye, Rice to mention but a few.

It's also the base for making the best Ghanaian Jollof rice, Gari Piñon, Gari Fortor, Spaghetti Egg or Cabbage stew etc.

The flavour of the stew can be changed depending on the type of spices and herbs you incorporate into the dish. 

 Shallots are best used for this stew however you can use any other Onions instead.

The Shallots from Ghana are much smaller, sweeter and  they lend this stew its distinctive flavour. They're fiddly to peel, however they're worth the addition.

Most people add stock cubes to their Jollof  stew, however I omitted it from this recipe and used Aniseed (Sukoni) instead. If you're using stock cubes, this recipe works perfectly with the Shrimp cube. 

The best chilli to use for this sauce is locally known as 'Kpakpo shito'(Pettie Belle). The chilli adds a perfumery and distinct taste to the stew. It's not as hot as Habanero chillies. In the absence of the Pettie Belle chilli, I've used Habanero for this recipe. Adjust the chilli quantity to your taste preference. 

You can use any type of fresh Tomatoes you prefer, however I prefer to use Plum Tomatoes.

 Plum Tomatoes have less water content and allows for a quicker cooking time. 

The best Tomatoes are the sun ripened types, which are readily available in Ghana. You can use Tin Tomatoes if you don't have access to fresh Tomatoes for this recipe. 

This recipe requires extended cooking times for each addition, till the oil separates. It's imperative this method is followed for the perfect stew. 

The slow cooking of the Onion and Ginger mix, intensifies its flavours, which in turn infuses into the Tomato purée.

 The sweetness of the Onions will take away any metallic taste (that Tomato purée in a tin) usually has, away from the stew. 

Please ensure you cook on a medium heat at all times and keep stirring to prevent the stew from burning. 

Tip

When using Tomato purée, mix it with a little water and fry till it separates from the oil.

I find the stew is more flavoursome after 24hrs.  This allows the flavours to infuse naturally.

 You can change the flavour of the stew by adding fresh herbs like Thyme, Marjoram, Coriander, Parsley etc or spices such as Curry powder, All mixed spice with a Pimenton spice base, smoked Paprika, African Nutmeg etc.

Preparing and making this Tomato stew is time consuming and can be a messy affair.

 It's best to double or triple the recipe measurements when making the Tomato stew to save you from the repeated hassle. 

 Once cooked, portion it into individual containers and freeze till when a recipe requires it.

Ingredients 

400g of fresh Plum tomatoes

80g of Tomato purée 

2 large Ramiro Peppers or Red Peppers

1 Habanero chilli or 10 Kpakpo Shito

1 tablespoonful of Aniseed (Sukoni)

30g of peeled and chopped Ginger

4 large roughly chopped Shallots or 2 large Onions

30ml of Groundnut oil/ Rapeseed oil/ Coconut oil

Half a teaspoon of ground Mace, African Nutmeg or Nutmeg 

1 tablespoonful of dried Oregano 

3 bay leaves 

3 Grains of Selim (Hwentia)

2 shrimp stock cube (optional).

Salt to taste 

Watch how to create this naturally flavour packed dish on my YouTube channel, ‘Ndudu by Fafa’ below;

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All photos, recipes and videos are by the owner of this blog.

BUKA JOLLOF RICE WITH LAMB KLEFTICO

Enjoying a lovely cup of Robois tea, listening to jazz fm , and thinking of what to make for lunch. The idea of creating a new recipe, by experimenting gets me excited. A quick dash to my fridge and larder helped my decision on making Buka Jollof rice with Lamb Kleftiko.

 Buka is a slow cooking rich tomato, Palm oil and pepper stew, synonymous with Nigerians.

My previous post has the recipe for Buka stew, which is the base for this recipe.

The secret to a perfect Jollof rice is to use less water, cook gently on a low heat and allow the rice to cook in it's own steam, something a clay pot with  it's lid offers. Alternatively you can bake it in a casserole dish or use any sauce pan, kitchen foil and a tight lid to seal the steam.

Kleftiko, (stolen Lamb) is a Greek way of slow cooking lamb in herbs in a sealed earthenware pot. This process allows the lamb to cook in it's own juices with an end result of moist, tender and tasty lamb. A casserole dish with foil and it's lid will also work for the lamb. 

Ingredients 

Serves 6

Jollof rice 

3 ladles of Buka stew

2 cups of long grain rice or basmati rice washed and soaked for 15 minutes. I like to soak my rice as this takes some of the starch away ( a secret process to get fluffy and separated rice) and cuts your cooking time in half.

1 cup of chicken, vegetarian  or beef stock.

Salt to taste

Ingredients

Serves 6

Lamb Kleftiko 

1kg of diced leg of lamb (get your butcher to cut into your preferred cubed size)

20g of ginger

1 teaspoon of oregano and thyme

2 medium sized onions

1 clove of garlic\

1 tablespoon of olive oil

1 whole habanero chilli

1 vegetable or Ham stock cube.

Salt and pepper to taste

Method (Jollof rice)

Place a clay pot on a medium heat and add the Buka stew.

Once warmed through add the washed and soaked rice and mix well. 

Cook the rice and sauce for about 10 minutes making sure you stir to avoid any burns. Once the rice is coated in the Buka stew, add your preferred stock. 

Stir and cover with the pot's lid or if using a saucepan cover with the foil and lid. 

Turn the heat down and cook gently for half an hour. 

Remove from the heat and leave the rice to steam in it's own juices for a further 10 minutes.

Your Jollof rice will be fluffy and El dente ( having a slight bite), and ready to serve. 

Method(Lamb Kleftiko)

In a blender add the ginger, garlic, chilli, oregano, thyme and your preferred stock cube. Add a little of water and blend to a thick paste. 

Add the mixture and lemon juice to the lamb and mix well.

Marinade the lamb in the fridge for a minimum of 4hrs or preferably overnight. 

Add a tablespoon of olive oil in your clay pot, place on a high heat and brown your lamb for about 5 minutes, turning frequently

Preheat your oven to 180*c 

Place your clay pot of lamb in the oven and cook for 40 minutes. 

Once cooked remove from the oven and leave it to rest for 5 minutes. 

Separate the lamb from it's juices to a bowl. Add the lamb juices to the Jollof rice and mix well. 

Then add the lamb pieces and mix well. Pour the rice in a serving bowl with your preferred salad. 

Watch with amusement as everyone will be rushing to get their fair portion of meat and  rice. Enjoy!

All photos and recipes are by the owner of this blog.