Elmina Jollof Stew

Elmina Jollof Stew

Perfect for the Rice-A-Roni Jollof Arancini recipe!

Ingredients

• 2 Roma tomatoes, coarsely chopped
• 1⁄2 large red bell pepper, stemmed, seeded and coarsely chopped
• 1 Scotch bonnet (or habanero pepper)
• 3 garlic cloves
• 1 inch fresh ginger peeled and sliced
• 1 tsp anise seeds
• 1⁄2 cup neutral oil
• 1 tbsp virgin coconut oil
• 1⁄2 medium Spanish onion, thinly sliced
• 2 heaping tbsp tomato paste
• 2 tsps curry powder, homemade or store bought
• 1 tsp smoked paprika
• 1 tsp nutmeg
• 1 Maggi Star seasoning cube
• 2 fresh bay leaves
• 1 tbsp kosher salt
• 1 1⁄2 cups low sodium chicken stock

Directions

Preheat smoker to 225* and smoke the red onion, tomato, bell pepper, scotch bonnet, garlic, ginger, and anise seed. Remove then blend until smooth.

In a heavy bottom pot over medium high heat, heat both the neutral and coconut oil. When the oil shimmers, cook the Spanish onion, stirring often, until translucent, about 4 minutes. Add the tomato paste, curry powder, smoked paprika, nutmeg, and Maggi and cook until the spices and bouillon are well incorporated, about 5 more minutes. Add in the tomato mixture and bay leaves, and cook down, whisking occasionally, until most of the liquid has evaporated, about 45 minutes. Blend then season with the salt.