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Ghanaian Jollof Rice
Ghanaian Jollof Rice is a traditional Ghanaian recipe for a classic version of jollof rice as prepared and served in Ghana. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Ghanaian Jollof Rice.
prep time
10 minutes
cook time
70 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesSpice RecipesVegetable RecipesGhana Recipes
I’ve finally persuaded a friend to give me her family recipe for Ghanaian Jollof rice. It’s very different to the Nigerian versions I’m most familiar with; though it has some similarities with my wife’s tomato rice. This can be made fully vegetarian by swapping out the stock cube.
Ingredients:
2 large yellow onions, roughly chopped
80ml (⅓ cup) + 2 tbsp vegetable oil
400g (14 oz) tin diced tomatoes
170g (6 oz) tomato puree
1 habanero pepper
2 tsp curry powder
1 tsp garlic powder
1 tsp ground ginger
½ tsp mixed dried herbs
3 chicken stock cubes, crushed
500g (2 ½ cups) long grain rice, rinsed
150g (1 cup) frozen mixed vegetables
360ml (1 ½ cups) water
Method:
Add onions and 2 tbsp of oil to a blender and pulse until smooth. Transfer to a medium bowl.
Add the tinned tomatoes, tomato puree, and habanero pepper to the blender (no need to clean), and pulse until smooth. Transfer to a separate medium-sized bowl.
Heat the remaining 80 ml (1/3 cup) of oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add the onion puree and cook until the water has cooked out and the puree is starting to brown (about 10 minutes).
Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the volume of the stew has reduced by half and is deep red in colour.
Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot tightly with foil and a lid. Simmer gently for another 30 minutes, until the rice is cooked through and the liquid has been absorbed.
