Match of the Day - Thursday


Jollof rice is a sort of Ghanaian paella, though different versions are found all over Africa, and is infinitely variable according to available ingredients  A fuller version of the following recipe is at BBC Good Food.

Dutch gin or Genever is legendary  but on these warm evenings  Grolsch is probably the thing to go for.  Could do both.. Dutch gin with lager chasers.  According to Wikipedia, this is known as a kopstoot (headbutt)!


8 skinless, boneless chicken thighs cut in large pieces
1 large onion sliced
2 tins plum tomatoes
a chunk of fresh ginger
1 scotch bonnet chilli, deseeded
3 tbs tomato puree
600 mills chicken stock
400 g basmati rice
1 red and 1 yellow pepper, sliced
100g okra, halved (other recipes use things like baby corn and mangetout instead)
chopped coriander

1.In a deep pan with a lid, brown the seasoned chicken, take out of the pan and fry the onion until soft.

2. In the meantime whizz up the garlic, tomatoes and ginger until smooth

3. Add the tomato puree to onions, mix, add the whizzed tomatoes, stock and the chicken.  Simmer for 15 mins while you thoroughly wash the rice.  Then add the rice and cover with foil and a lid so no steam escapes turn the heat right down and cook for 20 mins.

4. Add the peppers and okra, recover and cook for another 10mins until the rice is tender. Mix well and scatter with chopped coriander.



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