Ghanaian Jollof Rice Recipe

A popular one-pot rice dish in West Africa, this Ghanaian Jollof rice recipe is made using long grain rice, tomatoes, onions, spices, and optional meat or vegetables. The rice is gradually simmered in a rich tomato broth filled with spices such as curry, thyme, bay leaves, and hot pepper until the liquid is completely absorbed. As a result, the rice has a distinct orange-reddish color, is delicious, and has a somewhat crispy bottom. The use of distinctive regional ingredients, such as Ghanaian tomatoes, and the addition of fish or meat for extra richness are what make Ghanaian Jollof unique.

Equipment

• Large pot (for strewn mixture)
• Separate second large pot (for rice mixture)
• Fine-mesh strainer (For rice)
• Large fork or spoon
• Food processor (optional)

Preparation

1. Rinse and clean the rice in a fine-mesh strainer until the water runs from cloudy to clear.
2. Chop the onions into small pieces.
3. Chop 1 lb. tomatoes into small ½ inch pieces, if using fresh tomatoes not already chopped in a can.
4. Crush 1 lb. tomatoes if using fresh tomatoes not already crushed from a can. You can use a food processor if you have one.
5. Finely mince the garlic.
6. Seed and chop the Scotch bonnet pepper (optional).
7. Grate the ginger.

Cooking Instructions

1. In a large pot, heat ⅓ cup vegetable oil over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, Scotch bonnet pepper (if using), and ginger and cook for an additional 2 minutes, until fragrant.
4. Stir in the tomato paste and cook for another 3 minutes, or until it starts to darken in color.
5. Add the diced tomatoes, crushed tomatoes, thyme, curry powder, nutmeg, and 1 teaspoon of salt.
6. Bring to a simmer and cook for 20 minutes, stirring occasionally, until the sauce is thickened and flavorful.
7. Season with black pepper to taste.
8. In a separate second large pot, heat 2 tablespoons of palm oil (or vegetable oil) over medium heat.
9. After, add the two (2) bay leaves and cook for 30 seconds, until fragrant.
10. Then, add the rinsed rice and stir to coat with the oil.
11. Pour the tomato stew over the rice and then add the water.
12. Then, bring to a boil, then reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid has been absorbed.
13. Remove from heat and fluff the rice with a fork.

Serving Suggestions

Jollof rice is typically served with vegetables and a protein such as chicken, beef, or fish. As an alternative, serve it with plantains or a simple green salad.

Notes and Tips

• To give the stew a deeper flavor, simmer it in a mixture of vegetable oil and palm oil.
• If you don’t have Scotch bonnet peppers, another type of pepper, such as habanero or jalapeno, can be used.
• Other vegetables, such as carrots, bell peppers, or peas, can be added to the stew.
• You may make the jollof rice hotter by adding extra Scotch bonnet peppers or red pepper flakes.
• As the stew cooks, taste it and adjust the ingredients as needed.

Nutritional Information

Please be aware that this is only an estimate for this Ghanaian jollof rice recipe, and that the precise nutritional data may change based on the components used. Not certified nutritional facts.

Per serving:
Calories: 350, Fat: 10g, Carbohydrates: 50g, Protein: 10g, Sodium: 500mg

Conclusion

Its often served at celebrations and gatherings. Jollof is considered as the ideal comfort food. Since most families have their own unique preparation techniques and ingredients, there really isn’t a right or wrong way to create jollof as long as the basic ingredients are used and it’s prepared with love. Finally, we hope you enjoy our version of the Ghanaian jollof rice recipe.