Ghanian Style Jollof Rice

Jollof rice is the pride of West Africa. This vibrant, one-pot dish is packed with bold flavors and a delightful kick that'll have you coming back for seconds.

sources: Jaylynn Little, My African Food Map, Tasty | research evaluation google doc

Before you start...

prep time: ~10-15 mins | cooking time: ~1 hr 10 mins | total time: 1 hr 30 mins | serving size: 6-8 people

materials:
Blender
Large heavy bottom pot

Ingredients

6 large tomatoes
2 tablespoons of tomato paste
4 large onions, roughly chopped
6 cloves of pressed garlic
½ cup vegetable oil
500g of beef, chicken or lamb (alt: mixed vegetables)
2 ½ cups long grain rice, rinsed
1 ½ cups water
2 teaspoons curry powder
1 teaspoon ground ginger
2 chicken bouillon cubes
1 cup frozen mixed vegetables
1 scotch bonnet or habanero pepper (Leave out if you don't like spice)
ground black pepper and salt
½ teaspoon mixed dried herbs

Instructions

PREPARATION

Blend the tomato base: Cut the tomatoes, onions, and red bell pepper into chunks, discarding the bell pepper seeds. Add them to a blender with the deseeded scotch bonnet pepper, ginger, and ½ cup of water. Blend until smooth, then set aside.

COOKING

Cook the sauce: Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Once hot, add in the tomato paste and mix until fully incorporated, dark, and fragrant. Pour in the blended tomato-pepper mixture and cook for 10 minutes, stirring occasionally, until the mixture begins to reduce and deepen in color.

Season and build flavor: Add the curry powder, nutmeg, thyme, smoked paprika, salt, pepper, and crushed bouillon cubes. Cook for 20 minutes, stirring occasionally, until the stew thickens, reduces by half, and turns a deep red with oil beginning to separate on top.

Add the rice and simmer: Stir in the rinsed rice, bay leaves, and chicken/beef broth. Bring the pot to a boil, then immediately reduce the heat to low. Cover tightly with foil and a lid, and simmer for 30-45 minutes until the rice is cooked through and the liquid is absorbed.

Rest and serve: Remove from heat and let the rice rest, covered, for 5-7 minutes before fluffing with a fork.

Enjoy! Serve warm then store in an airtight container in the refrigerator. Best for 5-7 days.

Imagery

I bowl of jollof on a table with a silver spoon in it, with a plate of chickpeas and other vegetables blurred in the background.

An overhead picture of ingredients spread out evenly on a flat white surface. Ingredients include Red bell pepper, Roma tomatoes, Garlic, Ginger, Habanero pepper, and Red onion on a baking tray, and Netrual oil, Maggi cubes, Salt & Pepper, Curry powder, Nutmeg, Smoked paprika, Tomato paste, Chicken broth, Bay leaf & thyme, and Basmati rice in individual bowls/containers on the flat surface.