How to Make Delicious Jollof Rice and Roasted Lamb Dibi

Jollof Rice

1. Cover 2 1/2 cups basmati rice with water.
2. Heat 1/2 cup of vegetable oil in a heavy bottomed pot over medium heat.
3. Blend 2 onions, ginger, 5 garlic cloves, 2 scotch bonnet peppers, 1/4 tsp caraway seeds and salt with 1/4 cup of water. Add to oil and fry until onions are translucent.
4. Blend 6 roma tomatoes, 1/2 tsp smoked paprika, 1/2 tsp of chili powder, and salt. Add to onion mixture along with a maggi shrimp cube. Simmer on medium heat for about 10 minutes.
5. Add chopped mackarel in tomato sauce, bay leaves, salt, garlic powder, onion powder, cumin, curry powder, and thyme.
6. Bring mixture to a boil over medium high heat. Reduce heat to medium low and simmer for 1 hour or until dark and reduced. Stir every 10 minutes or so to ensure the stew does not burn. See Note 1.
7. Season soaked rice with garlic powder, cumin, and chili powder. Add rice to tomato stew. Fry over medium heat for 5 minutes.
8. Add 1½ cups of water to the pot. Once the tomato rice mixture is boiling, reduce the heat to low. Cover the pot with a paper towel or towel and a lid.
9. Cook rice covered for 10 minutes and stir. Put the towel and lid back on and cook for another 10 minutes then stir. Repeat this for a third time, cooking the rice covered until tender (about 5 minutes more).
10. Turn the heat off. Keep the pot covered for about 10 minutes to allow the steam to finish cooking the rice.

Lamb Shoulder Dibi

1. Preheat the oven to 300°.
2. Pat the lamb dry with a paper towel and season generously with salt and pepper.
3. Make a seasoning mixture with tbsp each garlic powder, onion powder, chili powder, cumin, smoked paprika, and oregano. Season the lamb.
4. Dibi Sauce: Blend maggi cube, ginger, garlic, mustard, red wine vinegar, salt, and olive oil. Brush the sauce over the lamb.
5. Set the lamb on a cookie rack placed over a foil lined sheet pan. Cover the lamb with foil and slow roast for about 3 hours (until fork tender).
6. Turn the oven up to 425°. Uncover the lamb and cook until browned, about 10 minutes.
7. Remove lamb from oven and let rest for 5 minutes.

Ghanaian Salad

1. Add 2 eggs to a pot of water. Bring to a rolling boil and cover the pot. Remove the pot from heat and let sit for 12 minutes. Rinse the hardboiled eggs in cold water, peel, and dice.
2. Dice the tomatoes, cucumbers and onions. Add to salad mix.
3. Add eggs, baked beans, sardines, and mayonnaise to salad mix. Mix well.
4. Season with salt and pepper.