Ghanaian Lunch Feast: Delightful Jollof Rice with Spicy Groundnut Soup & Fried Plantains

Allergens

N/A (excluding potential allergies to peanuts)

Ingredients

• 2 cups long
• grain rice
• 1 large red bell pepper, chopped
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken or vegetable broth
• 1/2 cup groundnut paste
• 1/2 cup peanut butter
• 1 cup cooked and mashed black
• eyed peas
• 3 large plantains, peeled and sliced
• 2 tbsp palm oil
• Salt and pepper to taste
• 1/4 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. In a large pot, heat the palm oil over medium heat and sauté the onions until they become translucent. Add the garlic, ginger, cinnamon, nutmeg, and cloves. Stir to combine and cook for 1 2 minutes.
2. Add the diced tomatoes, groundnut paste, and peanut butter to the pot. Stir well until everything is fully incorporated and cook for another 3 4 minutes, allowing flavors to meld.
3. Pour in the chicken or vegetable broth and bring the mixture to a boil. Once it reaches a rolling boil, add the long grain rice, bell pepper, salt, and pepper. Cover the pot and reduce heat to low, allowing the jollof rice to cook for about 20 minutes.
4. In a separate pan, fry the plantains until they become golden brown and crispy. Remove from heat and set aside.
5. After the jollof rice has finished cooking, add the mashed black eyed peas to the pot and stir well. Taste and adjust seasonings as needed.
6. Serve the jollof rice alongside the spicy groundnut soup and crispy fried plantains. Enjoy your vibrant Ghanaian feast!

Chef’s Insight

The use of both red bell pepper and tomatoes gives this dish its vibrant color, while the combination of groundnut and peanut butter adds depth and richness to the groundnut soup.

Notes

To enhance the cinematic quality of your dishes, consider using natural lighting and props that reflect the colors and textures of the meal.