Authentic Ghanaian Jollof Rice

Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain well and set aside.

In a blender, combine the canned tomatoes, fresh tomatoes, bell peppers, 1 onion, garlic, ginger, and scotch bonnet pepper. Blend until smooth to create the sauce base.

Heat the palm oil in a large, heavy-bottomed pot over medium heat. Add the remaining chopped onion and sauté until translucent, about 3-4 minutes.

Add the tomato paste and fry for 2-3 minutes until it darkens slightly, stirring frequently to prevent burning.

Pour in the blended tomato mixture and bring to a simmer. Cook for about 15-20 minutes until the sauce has reduced and the raw tomato smell has disappeared.

Add the curry powder, thyme, bay leaves, salt, and crumbled bouillon cubes. Stir well to combine and cook for another 5 minutes.

Add the washed rice to the pot and stir well to coat with the sauce. Pour in the chicken stock and stir gently.

Bring to a boil, then reduce heat to low. Cover the pot with foil and then the lid to create a tight seal. Simmer for 25-30 minutes or until the rice is cooked through and has absorbed the liquid.

After 15 minutes of cooking, gently stir the rice from bottom to top to prevent burning and ensure even cooking. Re-cover and continue cooking.

When the rice is cooked, remove from heat and let it rest, covered, for 5-10 minutes. Remove the bay leaves, fluff with a fork, and garnish with chopped parsley before serving.