Jollof Rice (Ghana)
Jollof rice is the signature meal of Ghana. It is often served alongside fish or fufu, a staple food made of boiled and pounded starchy root vegetables. Connect with our Ghana program by making this delicious dish and learn how we're helping children in Ghana at www.forwardedge.org/ghana.
Ingredients
- 2 cups rice
- 1 onion, diced
- 3-4 medium tomatoes, blended into a puree
- 1 red bell pepper, blended into a puree
- 3 garlic cloves, minced
- 1 pinch minced ginger
- 1 tsp thyme
- 1 tsp curry powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 2-3 bay leaves
- 2 cups vegetable stock, plus more if needed
- 1 cup tomato paste
- 1/4 cup vegetable oil
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until they are soft.
- Add the minced garlic and ginger to the pot and cook for another minute, stirring frequently.
- Stir in the tomato paste and cook for 2-3 minutes to reduce the acidity of the tomatoes and intensify the flavor.
- Add the blended tomato/bell pepper puree to the pot, along with the thyme, curry powder, paprika, cayenne pepper, and bay leaves. Cook the mixture for about 10-15 minutes, stirring occasionally, until it thickens and the oil begins to separate from the sauce.
- Pour in the vegetable stock and bring the mixture to a simmer.
- Once the sauce is simmering, add the rice to the pot, stirring to coat the grains evenly with the sauce.
- Cover the pot with a tight-fitting lid and reduce the heat to low. Allow the rice to simmer gently for about 20-25 minutes, or until it's cooked through and tender, stirring occasionally to prevent sticking (if the rice is taking longer to cook and is still crunchy after 20-25 minutes, add more vegetable broth, make sure it's at a low enough temperature to not boil the liquid too quickly and keep cooking until it softens).
- Once the rice is cooked, taste and adjust the seasoning with salt and pepper if necessary.
- Remove the pot from the heat and let it sit, covered, for a few minutes before serving to allow the flavors to meld together.
- Serve the jollof rice hot.
Notes
Pairs well with fish.