Esther Gyan


Hi Everyone,
This savory dish comes from West Africa, there are many variations of this recipe, however this particuler one i have posted is a modified verson tweaked by me to add more flavor. You will absolutely love this. Mesmerise your guests.

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★★★★★ 2 votes
20 Min
1 Hr 10 Min


41/2 c
tomato pulp (crushed tomato)
2 c
sliced yellow onions
1 c
olive oil, extra virgin
chicken bouillon cubes
4 c
yasmin rice
1 sprig(s)
fresh rosemary
2 small
fresh bay leaves
2 small
fresh basil
1 c
chicken stock
1/2 tsp
curry powder
1/2 tsp
black pepper
1/2 c
tomato paste
2 Tbsp
2 c
2 Tbsp
olive oil, extra virgin
1 Tbsp
salt or as desired


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1In a deep saucepan bring olive oil to a medium heat, sprinkle the flour on the oil and stir till its golden brown (by this time, the oil will be quite hot)

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2Add onions and stir for 5 minutes

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3Add tomatoe paste and keep stirring for 10 minutes

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4Pour in chicken stock, stir and allow to simmer on low heat for 10 minutes

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5Add crushed tomatoe pulp and leave to simmer for 15 minutes

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6add basil, rosemary, black pepper, chicken bouillon and curry

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7add salt leave on low heat for 25 minutes stirring occasionally

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8In a separate bowl add 3 tablespoons olive oil to the rice and stir, this seals the rice from absorbing too much moisture

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9pour into the rice 2 cups of water and stir. This prepares the rice well for steaming. Then drain the water from the rice

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10pour the rice into the tomato sauce over low heat and cover saucepan with lid. Slowly stir every 10 minutes to make sure heat is distributed evenly. Do this 3 times

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11Cover with wax paper and leave for 20 minutes on low heat.

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12Serve with your favourite salad, chicken or meat

About this Recipe

Course/Dish: Rice Sides