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.

★★★★★ 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


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)
2Add onions and stir for 5 minutes
3Add tomatoe paste and keep stirring for 10 minutes
4Pour in chicken stock, stir and allow to simmer on low heat for 10 minutes
5Add crushed tomatoe pulp and leave to simmer for 15 minutes
6add basil, rosemary, black pepper, chicken bouillon and curry
7add salt leave on low heat for 25 minutes stirring occasionally
8In a separate bowl add 3 tablespoons olive oil to the rice and stir, this seals the rice from absorbing too much moisture
9pour into the rice 2 cups of water and stir. This prepares the rice well for steaming. Then drain the water from the rice
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
11Cover with wax paper and leave for 20 minutes on low heat.
12Serve with your favourite salad, chicken or meat

About this Recipe

Course/Dish: Rice Sides