Ghana Jollof Rice
The smoky, tomato-rich party rice every Ghanaian table argues about.
- Total time
- 1 hr 15 min
- Serves
- 6
- Level
- Medium
Ghana jollof is cooked with long-grain or basmati rice in a deeply seasoned tomato and pepper base. The secret is frying the base until the oil separates, then steaming the rice low and slow so every grain takes on that slightly smoky flavour.
Ingredients
The rice
- 3 cups long-grain parboiled or basmati rice, rinsed
- 3 cups chicken or beef stock, hot
- 1 bay leaf
- 1 tsp curry powder
- 1 tsp dried thyme
- Salt and 1 stock cube, to taste
The base
- 5 ripe tomatoes
- 1 red bell pepper
- 2 to 3 scotch bonnets (to your heat level)
- 2 large onions, one for blending and one sliced
- 3 tbsp tomato paste
- 1/3 cup vegetable oil
- 1 inch fresh ginger and 3 cloves garlic
Method
- 01
Blend the tomatoes, bell pepper, scotch bonnets, one onion, ginger and garlic until smooth.
- 02
Heat the oil in a heavy pot. Fry the sliced onion for 3 minutes, then add the tomato paste and fry for 5 minutes, stirring so it does not catch.
- 03
Pour in the blended mix. Cook on medium heat for 25 to 30 minutes, stirring now and then, until it reduces and the oil floats to the top.
- 04
Add the curry powder, thyme, bay leaf, stock cube and salt. Stir and taste. It should be bold, because the rice will mellow it.
- 05
Add the rinsed rice and hot stock. The liquid should sit just above the rice. Stir once to combine.
- 06
Cover the pot with foil, then the lid, to trap the steam. Cook on the lowest heat for 30 to 35 minutes without opening.
- 07
Fluff with a fork. If you like it smoky, leave it on the lowest heat for 5 more minutes so the bottom toasts lightly.
- 08
Serve with fried plantain, grilled chicken, shito and a simple salad.
Kitchen tips
- Rinse the rice until the water runs nearly clear so the grains stay separate.
- Use a heavy-bottomed pot. A thin one burns the base before the rice cooks.
- Cooking for a crowd? Make the base the day before and refrigerate it.
Cooking abroad?
Can't find scotch bonnets? Habanero is the closest swap. Basmati from any grocery store works well if you cannot find parboiled long-grain.
