Jollof rice is a popular West African dish made with tomatoes and spices. The rice is cooked in such a way that it becomes golden-brownish, hence the name ‘Jollof. Jollof Rice is mostly eaten with meat but can also be served without meat. It is almost always eaten for lunch or dinner on most days of the week, particularly in Ghana and Nigeria where it originated from. Jollof Rice can be served with stew, fish, or any other Ghanaian foods.
Ghanaian jollof rice recipe
There are numerous Ghanaian jollof rice recipes and a lot of different opinions on the best way to make this West African meal. This is my go-to Ghanaian jollof rice recipe, but feel free to add in your favorite spices or garnishes. You’ll need:
6 large tomatoes
4 large onions
4 cups of long-grain rice)
2 chilies
2 tablespoons of tomato paste
4 spoons of vegetable oil 500 grams of goat meat
Salt
Spices: Curry powder, cloves, thyme, shrimp cubes or other preferred spices
Vegetables: carrots, green bell pepper, green peas, spring onions (optional)
The secret to making perfect Ghanaian jollof rice is in the sauce and the spices you use. The best part of this recipe is that you can adjust it depending on how spicy or mild you like your food. I prefer mine hot since I’m a wimp, so feel free to add more spice if that’s your thing.
How To Prepare Jollof Rice In Ghana
Jollof rice, a dish local to the West African country of Ghana, is prepared in many different ways across the country. Today I will be cooking traditional Ghanaian jollof rice. The base of this dish is that it must-have tomatoes, vegetables, and spices. However, there are numerous variations; you can simply use tomato paste instead of fresh tomatoes, add a layer of carrots or other vegetables at the bottom, or stir the rice through with seafood just before serving.
However, you can follow these simple steps if you are a beginner and wishes to learn how to prepare jollof rice.
Pour the oil into a saucepan. Once the temperature of the oil increases, add your sliced onions, diced garlic and sliced small blended green peppers to the oil. Once the onion begins to brown a little, add the tomato puree and stir
Add blended fresh tomato. Allow to the mixture to simmer until the water in the tomatoes begin to dry
Now add your spices(Curry powder, cloves, thyme, shrimp cubes or other preferred spices). When it forms a stew, add your cornbeef to the stew. After about thirty seconds, add chicken stock; add a little more water if the chicken stock is not enough to cook the rice.
Taste for salt and adjust as required. Add the rice to the jollof sauce you have prepared and reduce the heat. Allow it to simmer on low heat
After a few minutes, add the veggies to the rice and cover with a foil or a clean napkin before covering with the lid. Allow to simmer until the rice is cooked.
One the rice is cooked, your Jollof is ready. Serve with chicken, egg,sausage, or kelewele on the side
