Jollof Rice + Beans
This month I really started to think about how can I use this platform for good? Do more than post uplifting comments on other’s photos or posting bowls with puddles of almond butter topped with crunchy granola. You know this might sound deep but we only have one life and it’s up to us to use our voice as a vehicle of positive change. Not trying to get all serious on here but in 2019 I am doing stuff! You know the kinda stuff that makes you feel good just because you’re helping other people out.
Well… I don’t know what it is but I really believe in manifestation, because just as these thoughts were rolling in my mind the Brigitte + Bobby Sherman Children’s Foundation reached out to me to join them for their “Eat with Africa” campaign. Partnering with them to help spread the word about the incredible things they are doing for children in Ghana, Africa, I couldn’t not say yes.
The BBSCF helps provide education, meals, and basic healthcare services to children in Ada, Ghana. Approximately only 46% of students make it to high school (“BBSCF,” 2019), if they even make it to primary school. Some issues that create barriers for children in Ghana to receive an education can be linked to inaccessibility to transportation, poverty, illness, and more (“BBSCF Our Story,” 2019).
The BBSCF is helping to change all this and defy the statistics that are not in Ghanian children’s favour. Their “Community Food Project” provides over 4000 meals a month to children living in Ada "(“BBSCF,” 2019). By providing meals to less fortunate children they are helping to combat just one of the reasons that many children are not able to receive an education, as a vast number are unfortunately forced to work in order to provide for themselves and their families.
So in honour of the BBSCF I made my version of a traditional Ghanian recipe known as Jollof Rice, it’s a quick easy, healthy, one-pot wonder kinda deal, and the ingredients are incredibly accessible. I hope you enjoy :)
This post is in paid sponsorship with the Brigitte and Bobby Sherman Foundation of Los Angeles, California.
To donate to the BBSCF check out this link HERE.
Print the recipe HERE.
2 Tbsp olive oil
1 medium onion (diced)
3 cloves garlic (minced)
1 red chilli (diced)
1 green chilli (diced)
1 red bell pepper (diced)
3 medium carrots (diced)
1 Tbsp medium curry powder
1 tsp turmeric
1 1/2 cups brown rice
3 1/2 cups vegetable stock
1 can black beans (drained + rinsed)
Method: In a dutch oven over medium heat the olive oil. Add the onions, garlic, chilis, carrots, and red pepper. Cover to cook for about 3 minutes to allow the vegetables to sweat. Add the curry powder, turmeric, and brown rice. Add the broth along the black beans. Cook for 25-35 minutes until the brown rice has cooked through. Serve as a main or side. Enjoy! :)
2019. Brigitte and Bobby Sherman Foundation. Source: web. www.bbscfoundation.org/?fbclid=IwAR3n7h1LkP0n3k4thOpYLxlknWEYMUPRxRTTYmWApmL-BwJMOxt8qoHW4dY