Ivorian Chicken Jollof rice
4 cups rice (Jasmine)
1 chicken (cut into pieces)
4 tablespoons tomato paste
1 teaspoon cayenne
5 clove garlic
2 tablespoon ginger
1 cup oil
10 habanero pepper (optional)
Pinch of baking soda
Salt to taste
Blend the garlic, ginger, ½ onion, clove.
Season the chicken with half of the blended spices, add the cube and salt to taste. Add 1/2 sliced onion. Add water and cook until tender. Fry the chicken
Add the tomato puree, the tomato paste, ½ onion puree, the cube, the remaining blended spices, the cayenne, the carrots sliced in half and the cabbage slice, a pinch of baking soda and salt to taste.
Add 7 cups of the water to the tomato mixture add the watched rice and salt to taste. Cook the rice.
When all the water evaporates from the rice add the habanero pepper.
Serve the rice with the side of vegetable and the chicken.
I noticed that other cultures serve their jollof with a side of salad, which is a good idea.