Ghanaian Jollof Rice

About This Recipe

Ghanaian jollof rice is at the center of one of West Africa's great cultural debates — the 'jollof wars' between Ghana, Nigeria, and Senegal over which country makes the best version. Ghanaian jollof is characterized by a spicy, smoky flavor achieved by cooking the rice in a covered pot over a high flame initially, allowing the bottom to develop a slight char (the 'party jollof' effect from an open fire). The tomato and pepper base is cooked until very dark and concentrated before the rice is added, giving a richer, deeper color. Ghanaians typically serve their jollof with fried chicken, kelewele, and shito (black pepper and dried shrimp sauce).

Ingredients

Serves 6

• 500 glong-grain rice(parboiled or regular)
• 400 gcanned crushed tomatoes
• 3 mediumtomatoes(blended)
• 2 wholescotch bonnet peppers(blended)
• 2 largeonions(one blended, one sliced)
• 3 tbsptomato paste
• 1 tspcurry powder
• 1 tspdried thyme
• 2 wholebay leaves
• 3 tbspvegetable oil
• 1 tspsalt
• 600 mlchicken stock

Instructions

1. 1

   Build the tomato base

   Fry sliced onion in oil until golden. Add tomato paste and cook 5 minutes until darkened. Add blended tomato, pepper, and onion. Cook 20 minutes until very thick and oil separates.

2. 2

   Add stock and spices

   Add stock, curry powder, thyme, and bay leaves. Bring to a boil.

3. 3

   Cook the rice

   Add washed rice. Stir once to distribute. Cover tightly and cook 10 minutes on high until liquid is mostly absorbed.

4. 4

   Steam and develop flavor

   Line the lid with foil to trap steam. Reduce to the lowest heat and cook 20 more minutes. A slight bottom crust ('party jollof') is desirable.

Variations

• •

  Make 'party jollof' over an open wood fire for maximum smokiness

• •

  Add whole spices (cloves, cinnamon) for a more festive version

Storage

Keeps 3 days refrigerated. Reheat with a splash of water in a covered pan.

Frequently Asked Questions