Ghanaian Jollof Rice and Grilled Pineapple Salad – A Flavorful Fusion Dish for the Soul

Allergens

Wheat (gluten) - Soy

Ingredients

• 2 cups long
• grain rice
• 1 large onion, chopped
• 2 tomatoes, diced
• 2 bell peppers, sliced
• 4 cloves garlic, minced
• 1 cup tomato sauce
• 3 cups chicken or vegetable broth
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• 2 ripe pineapples, cut into chunks
• 1/2 cup chopped cilantro
• 1/4 cup lemon juice

Instructions

1. In a large saucepan, heat the vegetable oil over medium heat. Add the onions and cook until softened and translucent, about 3 minutes.
2. Add the garlic, bell peppers, and tomatoes to the pan, cooking for another 5 minutes or until the vegetables are tender.
3. Stir in the tomato sauce and cook for an additional 2 3 minutes.
4. Pour in the chicken or vegetable broth and bring to a boil. Add the rice and cook according to package instructions, usually around 18 20 minutes.
5. While the rice is cooking, preheat your grill or grill pan to medium high heat. Grill the pineapple chunks for 4 5 minutes per side, until slightly charred.
6. In a large bowl, combine the cooked pineapple with cilantro and lemon juice. Season with salt and pepper to taste.
7. Once the rice is fully cooked, fluff it with a fork and season with additional salt and pepper as needed.
8. Plate the jollof rice in the center of a dish, and arrange the grilled pineapple salad around it. Garnish with fresh cilantro for an extra touch of color.

Chef’s Insight

The key to a perfect jollof rice is cooking the vegetables until they release their natural sugars, which will help create a more flavorful and well-balanced dish.

Notes

Serve this dish with a cold beer or refreshing tropical drink to enhance the flavors even further.