Ghanaian Jollof Rice Bowl with Fresh Mint

About This Recipe

Jollof rice, the iconic West African tomato-based rice dish, is a genuine point of pride and friendly rivalry across Ghana, Nigeria and Senegal, each claiming their version as the best. This bowl format keeps the real backbone of Ghanaian jollof — a blended tomato-pepper-onion base, long-grain rice cooked until it develops a slightly smoky bottom layer, and warm spices like curry powder and thyme — while adding a fresh mint garnish that isn't traditional but offers a bright, cooling contrast to the rich, smoky rice. The blended tomato-pepper base, sometimes called the jollof stew, is cooked down until the raw tomato taste disappears and the oil separates and rises to the surface, a crucial step that many rushed versions skip, leaving the rice tasting thin. Rice is added directly to this reduced stew rather than being cooked separately, absorbing all that concentrated flavor as it steams, and a slightly higher heat toward the end of cooking is what creates the prized smoky bottom layer Ghanaians call the party jollof crust. Topped with grilled chicken and a scatter of fresh mint, this bowl stays true to real Ghanaian jollof technique while presenting it in an easy bowl format.

Ingredients

Serves 4

• 4tomatoes(roughly chopped)
• 2red bell peppers(roughly chopped)
• 1scotch bonnet pepper(seeded for less heat)
• 1onion(roughly chopped, plus 1 small onion diced for cooking)
• 0.33 cupneutral oil
• 2 tbsptomato paste
• 1.5 tspcurry powder
• 1 tspdried thyme
• 2bay leaves
• 2 cupslong-grain rice(parboiled, rinsed)
• 2 cupschicken stock
• 1.5 tspfine sea salt
• 4 pieceschicken thighs(grilled or roasted)
• 3 tbspfresh mint(chopped)

Instructions

1. 1

   Blend the base

   Blend the chopped tomatoes, bell peppers, scotch bonnet and the roughly chopped onion until smooth.

2. 2

   Cook the diced onion

   Heat oil in a large pot over medium heat. Cook the diced onion 5 minutes until soft.

3. 3

   Reduce the tomato base

   Add the blended mixture and tomato paste. Simmer uncovered 20-25 minutes, stirring occasionally, until thickened and the oil visibly separates and rises to the top.

4. 4

   Season and add rice

   Stir in curry powder, thyme, bay leaves and salt. Add the rinsed rice and stir to coat every grain in the sauce.

5. 5

   Steam the rice

   Pour in the chicken stock, stir once, then cover tightly and cook over low heat 25-30 minutes without lifting the lid, until the rice is tender and a light crust forms on the bottom.

6. 6

   Rest and serve

   Let stand covered off heat 5 minutes, then fluff gently. Divide among bowls, top with grilled chicken thighs, and scatter with fresh mint.

Variations

• •

  Vegetarian: skip the chicken and top with roasted plantain and black-eyed peas instead.

• •

  Smokier finish: let the rice cook a few extra minutes at the end over slightly higher heat to deepen the bottom crust, a prized feature of party-style jollof.

• •

  Extra heat: leave the scotch bonnet seeds in, or add a second pepper, for a spicier jollof.

Storage

Refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat with a splash of water on the stovetop or in the microwave, covered, to keep the rice from drying out.

Frequently Asked Questions