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Dawadawa Jollof Rice with Guinea Fowl
Dawadawa Jollof Rice with Guinea Fowl is a traditional Ghanaian recipe for classic takeaway version of jollof rice where the rice is cooked in a tomato base flavoured with dawadawa that's served with guinea fowl. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Dawadawa Jollof Rice with Guinea Fowl.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : Spice RecipesFowl RecipesGhana Recipes
This is a classic take-away recipe in Ghana where it is often called ‘Jollof Delight’. Dawadawa are fermented locust beans which pack in a lot of umami flavour (they are cognate with Nigerian iru). The local rice referred to here is African rice,
Oryza glaberrima; which was first domesticated in West Africa around 3300 years ago. African rice is harder than Asian rices, thus takes longer to cook, is nuttier in flavour and has an improved nutritional profile.
Ingredients:
For the dawadawa jollof rice:
600g (1 1/3 lbs) local rice
50g (2 oz) dawadawa
50g (2 oz) fish powder (optional)
120g (4 1/3 oz) fresh onion, sliced
320g (11 ½ oz) fresh tomatoes, ground
50g (2 oz) tomato puree
20g (2/3 oz) fresh hot pepper, ground
20g (2/3 oz) ground ginger, peeled and ground
500ml (2 cups) vegetable oil
1.5l (6 cups) water
For the Guinea Fowl
400g (14 oz) guinea fowl meat
500ml (2 cups) vegetable oil
20g (2/3 oz) ground ginger
10g (1/3 oz) bouillon stock cube
20g (2/3 oz) sliced onion
Salt, to taste
Method:
Pick over the rice to remove any stones and foreign materials then wash thoroughly. Grind together the tomatoes, chilli and ginger then set aside. Pound or crush the dawadawa.
Heat the oil in a large pot then add the onion and cook for about 6 minutes, until soft and beginning to colour. Stir in the pounded tomato, chilli and ginger paste. Stir to combine, bring to a simmer and stir in the tomato puree and pounded dawadawa. Stir to combine, return to a simmer and cook for about 5 minutes, or until the ingredients are no longer raw.
Add the water and season to taste with salt. Bring to a boil, add the rice then cover and cook for about 30 minutes, or until the rice is tender and the liquid has been absorbed.
In the meantime, prepare the guinea fowl. Cut the guinea fowl into serving-sized portions then wash, pat dry and set aside. Grind together the ginger and onion in a mortar.
Place the meat in a bowl, add the ground ginger and onion and the bouillon cube. Rub into the meat then set aside to marinate for 20 minutes.
Add the seasoned meat (and any left-over marinade) to a pot. Cover with a lid and boil for 20 minutes, or until tender. Add the oil to a large pot and when hot add a few slices of onion. Remove the guinea fowl pieces with a slotted spoon and add to the oil. Fry in batches, turning occasionally until nicely browned all over (about 15 minutes).
Remove the meat from the oil with a slotted spoon, place on top of the cooked rice and serve.
