Jollof rice is one of Ghana’s most beloved dishes—rich, flavorful, and often at the center of every celebration. Whether it’s a wedding, party, or Sunday lunch, Ghana Jollof never disappoints. If you’ve ever wanted to prepare it at home, here’s a simple step-by-step guide.
Ingredients You’ll Need
•3 cups of long-grain rice (preferably long-grain perfumed rice)
•5 large fresh tomatoes (blended)
•3 tablespoons tomato paste
•2 large onions (1 blended, 1 sliced)
•3 cloves garlic (blended)
•1-inch piece of ginger (blended)
•2-3 fresh peppers (blended, adjust to spice level)
•1 cup vegetable oil
•2-3 cups chicken or beef stock (or water)
•1 teaspoon thyme
•1 teaspoon curry powder
•2 bay leaves
•Salt (to taste)
•2 seasoning cubes (optional)
•Protein of your choice (chicken, beef, goat, or fish)
•Fresh vegetables (optional for garnish: carrots, peas, or salad on the side)
Step-by-Step Preparation
Step 1: Prepare Your Base
•Blend tomatoes, onions, garlic, ginger, and peppers into a smooth paste.
•Heat oil in a large saucepan.
•Add sliced onions and fry until golden.
•Stir in tomato paste and fry for 3–5 minutes to remove raw taste.
•Add the blended mixture and cook on medium heat until it thickens and reduces (about 15–20 minutes). This creates the famous jollof stew base.
Step 2: Season the Stew
•Add thyme, curry powder, bay leaves, and seasoning cubes.
•Pour in your stock and stir well. Let it simmer for 5–10 minutes.
Step 3: Add the Rice
•Wash the rice and add it to the stew.
•Stir well so every grain is coated in the stew.
•Add just enough water or stock to cover the rice.
•Lower the heat, cover tightly, and allow it to cook gently.
Step 4: Steam and Stir
•As the rice cooks, check occasionally. If it’s too dry before soft, add a little stock/water and cover with parchment paper or foil under the lid to trap steam.
•Stir gently to prevent burning at the bottom.
Step 5: Serve and Enjoy
•Once the rice is soft and fluffy, remove from heat.
•Serve hot with fried chicken, grilled fish, or beef.
•Add coleslaw, fried plantain, or salad on the side for a complete Ghanaian experience.
Final Tip:
The secret to Ghana Jollof is in the stew base—make sure it’s well-cooked, rich, and flavorful before adding the rice.