Recipe by Chef Heidi Fink
House of Boateng’s African Brunch Bowl
- Prep time 20 mins
- Cook time 1 hour 10 mins
- Ready in 1 hour 30 mins
- Yield Serves 4
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Recipe by Chef Castro Boateng, of the award-winning House of Boateng restaurant in Langford, BC. Chef Castro combines his Ghanaian heritage with local Vancouver Island ingredients to make outstanding recipes. These African bowls, built on a base of housemade Jollof Rice, are the most popular item on the restaurant’s brunch menu.
Ingredients
- Spicy Tomato Sauce
- Jollof Rice
- Smoked Shrimp Aioli
- African Brunch Bowls
Directions
- Spicy Tomato sauce: Tomato sauce can be done the day before.
- In a blender puree half of the sliced onions with the ginger, habanero, red pepper, spices & chopped tomato until smooth. Set aside.
- Using a medium saucepan, sauté the remaining sliced onions in the vegetable oil over medium-low heat until softened. Add tomato paste, and saute, stirring continuously, for several minutes, until tomato paste turns a shade darker and has a rich aroma.
- Add the pureed mixture from the blender, along with the salt. Bring to a boil, stirrong contiuously. Reduce heat to low and simmer the spiced sauce for 20 minutes or until the sauce is reduced to about 2 cups.
- Jollof Rice : Rinse the rice in cold water few times to remove some of the starch. Place rice in a pot with a heavy bottom. Add the water and spicy tomato sauce to the rice. Stir well.
- Bring to a boil, stir a few times, then lower the heat and simmer for 20 minutes, without stirring, or until all the liquid has been absorbed and the rice is tender.
- Smoked Shrimp Mayo: Mix Mayo with Shito, season with salt & pepper
- African Brunch Bowls: Have the Jollof Rice ready and warm. Have the smoked shrimp mayo ready.
- Pre-cook sausage by boiling in water for 10 minutes, then pan seared the sausage until golden brown on the outside. Rest sausage for a few minutes then slice the sausages, keep warm.
- Break eggs into a bowl, season with salt and whisk to combine.
- Place a non-stick pan on medium-low heat, add 1 tbsp of oil in the pan. Pour the eggs in the pan and cooking, stirring gently to make scrambled eggs. At House of Boateng we like to fold the eggs into an omelette shape
- Place the jollof rice at bottom of 4 serving bowls. Divide the sliced sausage and scrambled egg bewteen each bowl, placing on top of the rice.
- Dollop each bowl with the shito aioli, and garnish with pickled vegetables and microgreens.
