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Ghanaian Jollof Rice

Name: Ghanaian Jollof Rice
Total time: 75 min
Yield: Serves 6
Cuisine: Ghana
Ingredients: 3 gō (Japanese rice cups; long-grain rice) Raw rice; 3 Tomato; 3 tbsp Tomato paste; 2 Onion; 1 Red bell pepper; 3 cloves Garlic; 1 piece Ginger; 2 Red Chili Pepper; 2 tsp Curry Powder; 1 tsp Thyme; 2 Bay leaf; 2 tsp Chicken bouillon; 1 1/2 tsp Salt; 100ml Vegetable Oil

Rice

⏱ 75 min

👥 Serves 6

Difficulty ⭐⭐

Rice cooked in a tomato and chili sauce — the bright red one-pot rice West African nations argue over.

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📖 The Story Behind This Dish

Jollof rice is a one-pot rice loved throughout West Africa, and Ghana and Nigeria playfully argue over whose jollof is best. A paste of tomatoes, onions, and chilies is cooked down in oil, and the rice is cooked in it with spices and stock. Ghanaians often use fragrant jasmine rice, and the crust at the bottom of the pot is prized.

🌆 Where it's eaten: At a weekend party in Accra, bright red jollof is served from a big pot and piled high on plates with fried chicken.

🥕 Ingredients (serves 6)

Raw rice 3 gō (Japanese rice cups; long-grain rice)
Tomato 3
Tomato paste 3 tbsp
Onion 2
Red bell pepper 1
Garlic 3 cloves
Ginger 1 piece
Red Chili Pepper 2
Curry Powder 2 tsp
Thyme 1 tsp
Bay leaf 2
Chicken bouillon 2 tsp
Salt 1 1/2 tsp
Vegetable Oil 100ml

👩‍🍳 Instructions

Blend the tomatoes, 1 onion, red pepper, garlic, ginger, and red chili into a paste.
Heat oil in a pot, sauté the remaining onion, sliced, then add the tomato paste and fry until it darkens.
Add the blended paste and cook down for about 20 minutes until the oil separates.
Add the curry powder, thyme, bay leaf, chicken stock powder, and salt and pour in 600ml water.
Stir in the rinsed rice, cover, and cook on low for 30 minutes (cover with foil partway to trap the steam).
Fluff gently to finish.

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