Ghanaian Rice Recipes

Ghanaian cuisine — Groundnut soup, kelewele, jollof — vibrant and richly spiced West African cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Ghanaian cooks work with rice, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, grilling, boiling and steaming.

The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with fine sea salt, tomato paste, curry powder, tomatoes, dried thyme and neutral oil. The dishes here span ghanaian classics ready in as little as 35 minutes to slower, more involved cooking that rewards a relaxed afternoon.