This recipe inspired by a traditional West African dish is sure to please your palate with plenty of flavors! And it is made with many ingredients you can likely find in your pantry or at a local farmer’s market, such as the Central New York Regional Market and the Rochester Public Market.
By Kuukua Dzigbordi Yomekpe, the Owner and Head Chef of Asempe Kitchen
2 cups Jasmine Rice
1 teaspoon of ground ginger, garlic, habanero or another chili (fresh is preferable)
2 cups of onion, red and yellow
1 cup of tomato paste
I cup green onions or vegetables of your choice
I cup mixed frozen vegetables
1 cup tomato sauce
About 2-3 cups of water introduced at varying points
1-2 cups of oil
Dice all onions. Prep the ginger, garlic, and chili. Wash and drain your rice.
Fry onions in oil until translucent. Add tomato sauce and stir. Add tomato paste and stir. Add about a 1/2 cup water.
Stir until you have a stew mixture. Stir in the rice and keep stirring. Add one cup of water and stir.
Pour into an aluminum pan and cover tightly with foil.
Bake on medium high for about an hour at 375 degrees.
Enjoy with grilled chicken, fried plantains, kyinkyinga (khebab), or boiled egg and a salad or coleslaw.
Chef Kuukua is an immigrant from Ghana, West Africa who is creating vegan options of traditional West African fare for the CNY community. She offers cooking classes and weekend dinners. Learn more by visiting asempekitchen.com.