Inspired by our co-founder Bee's recent trip to Ghana, we took to the kitchen and whipped up a Ghanaian inspired feast! As our team are mostly plant-based, we made this recipe so that it is vegan-friendly, but you could add meat or fish if you like. This dish comprises of flavour-filled jollof rice and a rich, creamy peanut stew. Jollof rice is a popular rice dish from West Africa. It is usually made with long-grain rice, tomatoes, onions, spices and vegetables in a single pot, although the ingredients and preparation methods vary across different regions. Peanut (or groundnut) stew is also incredibly popular across West Africa, the traditional Ghanaian version is called Hkatenkwan and typically contains chicken or smoked fish as well as vegetables, tomatoes and peanuts. This stew is rich and filling, though you're bound to want to keep going back for more!
For the Jollof Rice
- 2 ½ cups parboiled long grain rice (washed and drained thoroughly)
- 2 tbsp Tomato paste
- 1 large onion
- 3 sprigs of spring onions
- 1 sprig of fresh coriander
- 950ml of vegetable stock
- 120ml cooking oil of choice
- Vegetable bouillon to taste
- 1 tsp curry powder
- 1 tsp thyme
- 1 tsp rosemary
- 3 cloves of garlic
- ½ tsp ground ginger
Preheat oven to 180ºC
Heat up oil in a cast iron pan (or frying pan if you don't have one!) and sauté onions and garlic until the onions are translucent.
Stir in the tomato paste along with some water, add the bouillon, curry powder, thyme, rosemary and ground ginger then stir fry for 2 minutes.
Add the rice and stir fry for another 2 minutes.
Pour the vegetable stock into the pan. Stir, taste for seasoning and adjust accordingly. It should taste slightly salty. (Don't worry the rice will absorb the salt when cooked!)
Cover tightly with foil. If using a non-oven safe pan, transfer into an oven-proof dish, then cover with foil.
Transfer to the oven and bake for 45 mins or until all the liquid is absorbed.
Allow to stand in the oven for a few minutes, then top with your chopped spring onions and some fresh coriander.
For the Hkatenkwan
- Salt and pepper to taste
- 3 tbsp vegetable oil
- 1 onion, minced
- 4 cloves of garlic, minced
- 2-4 red chillis, minced
- 225g tomatoes, chopped or crushed (tinned is fine!)
- 950ml water or vegetable broth
- 250g natural peanut butter
- 200g okra (or green beans!)
- Any other vegetables you have to hand - we used broccoli and sweet potato
- Crushed peanuts for garnishing
- Heat the oil in a large pan over a medium heat. Add the onions, garlic and chilli. Saute until they are cooked down and the onion becomes translucent. Add the tomatoes and cook for another 5-6 minutes, or until the liquid has reduced a little.
- Add the water or broth and salt and pepper and bring to a boil. Reduce the heat to a medium-low and simmer for about 45 minutes.
- In a small bowl, add the peanut butter and mix in a few tablespoons of the stew liquid. Mix until it is thoroughly combined, then add back to the pan.
- Add the okra and other vegetable and cook for a further 15-20 minutes.
- Serve with the jollof rice and top with crushed peanuts