Ghana Jollof
A rich, smoky Ghana-style tomato and pepper jollof with a spiced stew base and chicken goat seasoning.
- 5 pc tomatoes
- 4 pc red bell pepper
- 14 pc red chilli
- 1 pc onion
- 1 pc carrot
- 1 pc beetroot
- fresh basil
- fresh coriander
- 15 pc kpakposhito
- 2 pc green bell pepper
- ginger
- 8 pc garlic
- 1 pc carrot
- 1 pc bay leaf
- rosemary
- fresh dill
- miss cookie stew mix
- white pepper
- black pepper
- jollof seasoning
- chicken seasoning
- goat seasoning
- 1 pc stock cube
- curry powder
- smoked paprika
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Blend or process the tomato mix: tomatoes, red bell peppers, red chillies, onion and carrot until smooth.
- Step 2
Blend the stew base mix: kpakposhito, green/yellow bell peppers, ginger, garlic, carrot, onion, bay leaf and rosemary. Add fresh dill if using.
- Step 3
Cook the tomato mix in a pot until it reduces slightly and darkens, stirring to prevent sticking.
- Step 4
Add the stew base mix to the pot and simmer until thick and the flavours meld.
- Step 5
Stir in the spice/seasoning additions (Miss Cookie stew mix, white pepper, black pepper, jollof seasoning, chicken seasoning, goat seasoning, a stock cube, curry powder and smoked paprika).
- Step 6
If you’re adding meat (common for jollof), stir it in at this stage; simmer until cooked through and the sauce coats the meat well.
- Step 7
Use the finished sauce as the base to cook the jollof rice (typically combined with washed parboiled rice and simmered until tender), then rest briefly before serving.
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Cook it with MelloProtein, carbs and fat for this dish
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