Non-vegWest African
Jollof · Ghanaian
Ghana Jollof Rice
A Ghana jollof rice recipe: fragrant jasmine or basmati rice cooked in a ginger, garlic and tomato base with thyme, curry and mixed vegetables.
By The JollyRoses Kitchen · Updated
- Prep
- 25 min
- Cook
- 1 hr 5 min
- Total
- 1 hr 40 min
- Serves
- 6
Non-veg Medium Main Course Includes 10 min hands-off
Ghanaian jollof is commonly made with fragrant rice, usually jasmine and sometimes basmati, which gives it a softer texture and a light floral aroma. The tomato base is built on plenty of ginger, garlic, onion and scotch bonnet, so it tastes more aromatic and gingery than many other versions, and mixed vegetables are sometimes folded in toward the end.
Because jasmine rice cooks faster and absorbs less liquid than parboiled rice, this recipe uses less stock and a shorter steam.
Why this recipe works
- Ginger and garlic are blended into the base and also fried with the onions, giving the layered aromatic flavor typical of Ghanaian jollof.
- Liquid is scaled down for jasmine or basmati rice, so the fragrant grains cook through without turning soft and sticky.
- Mixed vegetables go in on top near the end, so they steam until just tender and keep their color.
Ghana Jollof Rice recipe
By The JollyRoses Kitchen · 1 hr 40 min total · Medium
Ingredients
Servings
For the tomato base
For the jollof
Equipment
- Large heavy-bottomed pot or Dutch oven (5–6 quart) with a lid
- Blender
- Aluminum foil
- Fine-mesh strainer or bowl for rinsing rice
Instructions
-
Rinse the rice and blend the base
Rinse the rice in several changes of cold water until the water runs clear, then drain well. Blend the tomatoes, chopped onion, sliced ginger, garlic and scotch bonnet until smooth.
-
Fry the aromatics
Heat the oil in the heavy pot over medium heat. Add the finely chopped onion and cook until soft and translucent, about 4 minutes. Stir in the grated ginger and garlic and cook for 1 minute, until fragrant but not browned.
-
Fry the tomato paste
Add the tomato paste and fry, stirring often, until it darkens to a deeper red and smells sweet, about 5 minutes.
-
Reduce the tomato base
Pour in the blended mixture and simmer uncovered, stirring every few minutes, until thick and reduced by about half, with oil rising to the surface, about 20 minutes.
-
Season and add stock
Stir in the curry powder, thyme, bay leaves, bouillon and salt and cook for 1 minute. Add the warm stock and simmer for 3–4 minutes. Taste and adjust the seasoning; it should be slightly salty.
-
Add the rice and steam
Add the drained rice, stir once to coat and level the top. The liquid should just cover the rice. Cover the pot with foil and the lid, lower the heat to low and cook undisturbed for 20 minutes.
-
Add the vegetables
Uncover and scatter the frozen vegetables over the rice. If the rice is still firm and the pot looks dry, sprinkle a few tablespoons of the hot water around the edges. Re-cover and cook on low for 10 minutes more, until the rice is tender and the vegetables are hot.
-
Rest and fold
Turn off the heat and leave covered for 10 minutes. Remove the bay leaves, then gently fold the vegetables through the rice with a fork and serve.
Tips for the best ghana jollof rice
- Rinse jasmine and basmati thoroughly. They are starchier on the surface than parboiled rice and turn sticky if not washed well.
- Jasmine rice needs less liquid than parboiled rice. Start with the stock listed here and add hot water only if the grains are still firm.
- Keep the heat low during the steam so the bottom does not scorch before the top is cooked.
- Fold with a fork rather than a spoon at the end to keep the grains long and separate.
- It is common to simmer chicken, beef or goat first and use that stock for the rice; it adds a lot of flavor.
Substitutions
Jasmine riceBasmati rice, which gives slightly longer, drier grains; use the same amount of liquid.
Frozen mixed vegetablesDiced fresh carrots and green beans; add them with the rice so they have time to soften.
Chicken stockVegetable stock and vegetable bouillon for a vegetarian version.
Storing and reheating
Refrigerate leftovers in an airtight container within 1 hour of cooking (never more than 2 hours) and eat within 3–4 days, or freeze for up to 3 months. Reheat covered with a splash of water until steaming hot throughout.
What to serve with ghana jollof rice
- Shito (Ghanaian black pepper sauce)
- Fried or grilled chicken
- Kelewele (spiced fried plantain)
- Fresh salad with cabbage, carrot and cucumber
- Boiled or fried eggs
Frequently asked questions
What rice is used for Ghana jollof?
Fragrant long-grain rice, most often jasmine, and sometimes basmati. This is one of the main differences from Nigerian jollof, which is usually made with long-grain parboiled rice.
What is shito?
Shito is a Ghanaian black pepper sauce made by slowly frying dried chili peppers, onions, ginger, garlic and dried fish or shrimp in oil until dark. It is a popular accompaniment to jollof and many other Ghanaian dishes.
What is the difference between Ghana jollof and Nigerian jollof?
Ghanaian jollof typically uses jasmine or basmati rice and more ginger and garlic, and sometimes includes mixed vegetables. Nigerian jollof usually uses parboiled long-grain rice, a heavier tomato-pepper base and is often finished with a smoky bottom-pot flavor.
How do I keep jasmine rice jollof from getting mushy?
Rinse the rice until the water runs clear, use less liquid than you would for parboiled rice, keep the heat low, and fold the rice only once during cooking. Add more hot water in small amounts only if the grains are still firm.
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