The initial instructions about "first this bowl then that bowl" are unnecessarily complicated. If you pre-heat the cooking oil, you can put the onion puree directly in the pan, and then mix up the tomato puree. Faster, easier, less complicated.
Need to triple the water to 4.5 cups, and increase the final cook time from 30min to 2hrs 45min. (Not a typo - the rice needs that much and that long.) Stir every 15-20min to prevent sticking and burning.
Besides making those changes, this recipe is great; and according to my Ghanaian friend, quite authentic!
If the bouillon cubes are too hard to crush, microwave for 30-60sec. (90sec is too long, they burn.) Should crush easily once warm.
Per my own tastes I'd probably do half or a quarter of a habanero next time.
