Ghana's version of jollof, built on a fragrant ginger-and-garlic-heavy pepper base rather than the deep smoky char of the Nigerian style, simmered with chicken until every grain is red and tender.
Blend the base
Blend the tomatoes, red bell peppers, one onion, scotch bonnet peppers, ginger and garlic into a smooth puree.
Brown the chicken
Brown the chicken pieces in the oil in a wide pot, then set them aside.
10 minFry the base
Fry the sliced onion and tomato paste in the same pot, then add the blended puree and cook until it darkens.
15 minAdd rice and liquid
Return the chicken to the pot, stir in the rinsed rice, bay leaves and curry powder, then pour in the stock and season with salt.
Simmer covered
Bring to a boil, then cover tightly and simmer on low heat until the rice is tender and the liquid is absorbed.
30 minRest
Rest the covered pot off the heat so the rice finishes steaming.
5 minFluff and serve
Fluff the rice with a fork and serve hot.
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