Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana?

Wayne @NationalDish — Thu, 06 Apr 2017 20:42:03 +0000

Ghanaian Jollof cauliflower rice with crayfish tails
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Jollof Rice is a dish that features in may West African countries, Ghana being one of the foremost.

The beautiful red colour that this dish carries is all down to the palm oil, the oil of choice for the region.

It is often cooked with various meat, such as chicken and/or beer, this version contains crayfish tails and cauliflower rice. That makes this a side dish version, in this case, served with Nigerian Lamb Suya.

Jollof Shinkafa | Ghanaian Jollof cauliflower rice with crayfish tails

Take a look at the cauliflower rice recipe first, cook it for three minutes and then come back here - you'll be gone 5 minutes.

If you were to cook Jollof Rice with actual rice, you would follow the same method here but use more liquid as the rice would absorb it. In this case, we still use a good volume of liquid but let it reduce and concentrate to build the flavour and then mix the rice through it and logically thinking, this version should have a deeper flavour and it's totally healthier.

CourseMain Dish, Side Dish
CuisineAfrican, Ghanaian, West African

Servings2 people

Prep Time20 minutes

Cook Time45 minutes

Ingredients

For the cauliflower rice

1medium cauliflowergrated in to a microwaveable bowl mixed with a handful of finely chopped coriander stalks
1bunch fresh corianderstalks finely chopped and added to cauliflower rice and leaves roughly chopped for garnish

For the sauce

1tin chopped tomatoesor 6 large tomatoes chopped
1large white onionchopped
200g tomato puree
4tbls red palm oil
1tsp sea salt flakesseason carefully to taste
150g crayfish tailspre-cooked is fine.
150g okra
500ml fish stock
1/2 red pepperchopped in to bite sized chunks

All the spices (for the sauce)

1 scotch bonnet chillifinely chopped, deseed if it bothers you
1pinch cumin powder
1/2 nutmegfinely grated
2cloves garlicfinely chooped
1tsp cinnamon powder
1tsp chilli powder

Instructions

Heat a chef's pan or wok over a medium heat and add all the Palm Oil, don't let it burn. Once it's hot enough, add the onion and enjoy the colour transformation, this should get you in the mood.
When the onion has softened add all the spices and stir. Next add the tomato puree, stir and then add the tinned chopped tomatoes - stir, you should then have a good base.
Pour in 200ml of the fish stock and you'll have a rather wet mixture. You need to make 500ml (or the maximum that the stock cube states, unless you make it yourself) but only use 200ml of it for the two people portion - you don't want it over concentrated. If you were cooking rice you would use more as the rice would absorb the stock, not so when using cauliflower, and do not worry about loss of flavour, we're about to go to town on flavour.
Leave this mixture to simmer and reduce, halfway through (see pic) add the red peppers and okra and then reduce further until you get a wet paste - this process will concentrate the flavour. Now is the time to taste and season with salt, carefully!
When happy, add your cauliflower rice, which should have been pre-made and cooked for 3 minutes, stir and then add the crayfish.
From here, it's just a case of mixing everything together and heating it through - a few mins tops.
Grab a warm serving plate, big pile in the middle and garnish with roughly chopped coriander leaves. If you can get it, serve with Hot Shito Sauce.
Thank you Ghana

Na gode

The post Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana? appeared first on National Dish.

scotch bonnet chilli Archives | National Dish

Ghanaian Jollof cauliflower rice with crayfish tails | Jollof Shinkafa | What is the national dish of Ghana?