Ghana Jollof Rice (spiced tomato rice)

Recipe No.: W-58

InternationalGhanaian75 minServes 6

Jollof is believed to have begun with the Wolof people of Senegal and Gambia, and then travelled with traders and families across West Africa until it took a seat at every wedding table. In Ghana, fragrant rice is cooked in a sauce of tomato, onion and pepper until every grain drinks up its colour and flavour, and it is served with grilled chicken and shito, the hot pepper sauce. It is said that the "jollof war" between Ghanaians and Nigerians will never end, because every household swears its own pot is the best. So cook it with love, and let whoever tastes it be the judge.

Origin of the dish: Ghana (jollof itself comes from West Africa) — Jollof is believed to trace back to the Senegambia region and the Wolof people

Photo: Ghana Jollof Rice with Chicken.jpg by Queen Murja10, CC BY-SA 4.0 (Wikimedia Commons)

Ingredients for Ghana Jollof Rice

• 2 cupsfragrant rice (jasmine or basmati, about 400 g)
• 4large tomatoes (about 600 g)
• 1red bell pepper
• 1–2hot peppers (scotch bonnet or any hot chilli), to taste
• 2onions (1 for blending, 1 sliced)
• 3 tbsptomato paste
• 3 clovesgarlic and 2 cm fresh ginger
• ⅓ cupvegetable oil
• 1 tspcurry powder
• 1 tspdried thyme
• 2bay leaves
• 1halal chicken stock cube
• 1½ cupshot chicken stock
• salt to taste
• To servegrilled chicken, shito sauce and a salad

Method

1. Wash the rice until the water runs clear, soak for 10 minutes and drain.
2. Blend the tomatoes, bell pepper, hot pepper, the first onion, garlic and ginger until smooth.
3. Heat the oil and brown the sliced onion for 5 minutes, then add the tomato paste and stir for 5 minutes.
4. Add the blended tomato mixture and cook over medium heat for about 20 minutes until it reduces and the oil rises to the surface.
5. Add the curry powder, thyme, bay leaves, stock cube and salt, then pour in the hot stock.
6. Add the rice and stir once so it is coated in the sauce; cover the pot with foil, then with its lid.
7. Cook over the lowest heat for 25–30 minutes without opening the lid, then turn off the heat and rest for 10 minutes.
8. Fluff with a fork and serve with grilled chicken, shito and salad.

Try the interactive Chef Meerath on the main site · هذه الوصفة بالعربية