Ghanaian Jollof Rice
In short: Long-grain rice cooked in a spiced tomato and pepper base until every grain is separate and tinted red, the party dish of Ghana. It takes about 1 h 35 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 10 min
- Total
- 1 h 35 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Jollof is the rice dish Ghanaians cook for weddings, birthdays and Christmas, and a pot of it is expected at any big gathering. Cooks usually choose fragrant long-grain or basmati rice and cook it in a blended base of tomatoes, onion, scotch bonnet and tomato paste, fried in oil until dark and rich. The rice steams in the sauce until fluffy, leaving a lightly toasted layer on the bottom that many people like best.
Instructions
- Rinse the rice in a sieve under cold water until the water runs mostly clear, then drain well.
- Blend the tomatoes, red pepper, scotch bonnet, garlic, ginger and the chopped onion until smooth.
- Heat the oil in a wide heavy pot over medium heat. Fry the sliced onion for 6 minutes until golden, then stir in the tomato paste, curry powder and thyme and fry for 2 to 3 minutes until dark red.
- Add the blended mixture, bay leaves, bouillon cube, salt and pepper. Simmer uncovered for 20 to 25 minutes, stirring often, until the sauce has reduced by half and the oil rises to the top.
- Stir in the rice and the hot water, making sure all the grains are coated. Bring to a simmer and taste the liquid, adding salt if it needs it.
- Cover the pot with a sheet of foil, then a tight lid. Cook over the lowest heat for 25 minutes without stirring.
- Check the rice. If it is still firm, sprinkle in 60 ml (1/4 cup) hot water, re-cover and cook for 5 minutes more. Rest off the heat for 10 minutes, then fluff with a fork and serve.
Tips
- Fry the tomato base until the oil separates and the color deepens. That step removes the raw tomato taste and gives jollof its rich red color, so do not rush it.
- Parboiled long-grain rice stays fluffy. If you use basmati, cut the water to 290 ml (1 1/4 cups) and cook for about 18 minutes.
Questions and answers
How is Ghanaian jollof usually made?
Cooks typically use fragrant long-grain or basmati rice with a spicy tomato base, a little ginger, thyme and curry powder. The exact spices and heat level vary from one home to the next.
How do I store and reheat jollof rice?
Cool it within an hour and refrigerate for up to 4 days. Reheat with a splash of water in a covered pan until steaming hot (74°C / 165°F).
How do I get a smoky flavor?
Let the bottom layer toast lightly for the last 5 minutes over medium heat with the lid on, without burning it. Some cooks cook the pot over a wood or charcoal fire for the same effect.
How long does it take to make Ghanaian Jollof Rice?
About 1 h 35 min in total: 25 min of preparation and 1 h 10 min of cooking.
How many calories are in Ghanaian Jollof Rice?
About 410 kcal per serving, with 7 g of protein, 66 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 66 g |
| Fat | 13 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
