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Ghanaian Jollof Rice

Ghana · Africa

Jollof Rice is one of the most iconic dishes in West Africa. This Ghanaian version features long-grain rice slow-cooked in a vibrant tomato and pepper base, infused with warming spices and rich stock. It is a centrepiece dish served at celebrations, family gatherings, and everyday meals alike.

Prep Time

20 min

Cook Time

45 min

Servings

Difficulty

Medium

Ingredients

2 cups long grain rice
5 large tomatoes
2 red bell peppers
1 large onion
3 tablespoons tomato paste
2 cups chicken or vegetable stock
2 seasoning cubes
1 teaspoon curry powder
1 teaspoon dried thyme
Salt to taste
3 tablespoons vegetable oil

Instructions

1
Blend the tomatoes, red bell peppers, and half the onion until smooth.
2
Dice the remaining half onion and fry in oil in a large pot over medium heat until golden.
3
Add the tomato paste and cook for 3–4 minutes, stirring constantly.
4
Pour in the blended tomato mixture and cook on medium heat for 15–20 minutes until the sauce thickens and the rawness is cooked off.
5
Add the seasoning cubes, curry powder, thyme, salt, and stock. Stir well.
6
Wash the rice under cold water until the water runs clear, then drain.
7
Add the rice to the pot and stir to coat in the sauce. The stock should just cover the rice.
8
Cover tightly with foil and then the lid to trap the steam. Cook on very low heat for 25–30 minutes.
9
Check the rice — if still firm, add a splash of water, re-cover, and cook for another 10 minutes.
10
Stir gently and serve hot.

Chef's Tips

Serve with fried chicken, coleslaw, salad, or fried plantain. The key to great Jollof is patience — let the sauce cook down fully before adding the rice.