Smoky, tomato-based Ghanaian jollof rice topped with grilled chicken and a fresh mint garnish.
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.
Serves 4
Blend the chopped tomatoes, bell peppers, scotch bonnet and the roughly chopped onion until smooth.
Heat oil in a large pot over medium heat. Cook the diced onion 5 minutes until soft.
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.
Stir in curry powder, thyme, bay leaves and salt. Add the rinsed rice and stir to coat every grain in the sauce.
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.
Let stand covered off heat 5 minutes, then fluff gently. Divide among bowls, top with grilled chicken thighs, and scatter with fresh mint.
Reduce the tomato base until you see the oil separate and rise to the surface — this is the clearest sign the raw tomato flavor has cooked out.
Use parboiled rice, which holds its shape better and is less likely to turn mushy than regular long-grain rice.
Resist lifting the lid while the rice steams; each peek releases steam that's needed to cook the rice evenly.
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.
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.
Jollof rice traces its roots to the Wolof people of Senegal and the broader Senegambia region, spreading across West Africa over centuries and developing distinct national styles in Ghana, Nigeria and beyond. The good-natured but passionate rivalry over whose jollof is best, especially between Ghana and Nigeria, is a well-documented and celebrated part of West African food culture today.
Ghanaian jollof typically uses parboiled or basmati-style long-grain rice and often includes a touch of curry powder, giving it a slightly different aroma and firmer grain compared to some Nigerian versions, though both share the same tomato-pepper base.
The crust, prized in Ghanaian party jollof, forms when the rice cooks undisturbed over consistent heat toward the end of cooking. Make sure you're not stirring too much and let the heat run slightly higher for the last few minutes.
Yes — substitute a habanero, which has a similar flavor and heat level, or reduce to a milder chile like jalapeno if you want significantly less heat.
Per serving (420g / 14.8 oz) · 4 servings total
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