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PART 1: Ghanaian Jollof Rice Ingredients: For the Tomato Base (Blended Sauce): 5 medium ripe tomatoes 1 red bell pepper 2 Scotch bonnet peppers (adjust for spice) 1 large onion (divided – half for blending, half sliced) 3 cloves garlic 1 thumb-sized piece fresh ginger For the Jollof Rice: 2 cups long-grain rice (preferably jasmine or perfumed rice), rinsed 1/4 cup vegetable oil 2 tbsp tomato paste 2 seasoning cubes (Maggi or Knorr) 1 bay leaf 1 tsp thyme (dried or fresh) 1 tsp curry powder Salt and pepper to taste 2–2.5 cups chicken or vegetable broth Instructions: Step 1: Make the Sauce Blend tomatoes, bell pepper, Scotch bonnet, ½ onion, garlic, and ginger until smooth. Set aside. Step 2: Fry the Base Heat oil in a heavy-bottomed pot. Add the other half of sliced onion and sauté until soft. Add tomato paste and fry for 3–5 minutes to caramelize. Pour in the blended tomato mixture. Cook on medium heat, stirring occasionally, until the sauce reduces and darkens (about 15–20 minutes). Step 3: Add Seasonings Stir in thyme, curry powder, bay leaf, seasoning cubes, and salt/pepper. Taste and adjust seasoning as needed. Step 4: Add Rice & Simmer Stir in the rinsed rice, coating it well in the sauce. Add broth, stir, and cover tightly. Step 5: Cook the Rice Lower heat and cook covered for 25–30 minutes. Check periodically; stir gently once or twice to avoid burning. If needed, add a splash of water or broth until rice is tender and fluffy. Step 6: Steam & Finish Once liquid is absorbed and rice is cooked, turn off heat. Cover with parchment paper or foil and let it steam for 10 minutes. Fluff with a fork before serving. PART 2: Grilled Tilapia (Chinchinga-Style) Ingredients: 2–3 whole tilapia (scaled, gutted, and cleaned) 2 tbsp ginger-garlic paste 1 tbsp vegetable oil 1 tbsp lemon juice 1 tsp smoked paprika 1 tsp chili powder or cayenne 1 tsp onion powder 1 tsp ground black pepper 1 tsp thyme Salt, to taste Instructions: Step 1: Prep the Fish Score the fish (make diagonal cuts across each side). Rinse in water with lemon or vinegar. Pat dry. Step 2: Make the Marinade Mix ginger-garlic paste, oil, lemon juice, spices, thyme, and salt. Rub marinade all over the fish and inside cavity. Let marinate at least 30 minutes, preferably overnight in the fridge. Step 3: Grill the Fish Preheat grill or oven to 400°F (or use a charcoal grill for traditional flavor). Grill fish 5–7 minutes per side until crispy outside and flaky inside. If baking: place on foil-lined tray, bake for 20–25 minutes, then broil for crispness.