Ghanaian Jollof Rice
The smoky, spicy, and deeply flavorful rice dish at the center of the famous Jollof wars.
Ingredients
- 3 cups long-grain perfumed rice (Jasmine)
- 5 large tomatoes
- 2 large red onions
- 1 head of garlic
- Fresh ginger (thumb-sized)
- 2 Scotch bonnet peppers (adjust for heat)
- 1/2 cup tomato paste
- 1 cup vegetable oil
- 2 cups chicken or vegetable stock
- 1 tsp curry powder
- 1 tsp thyme
- Bay leaves
- Salt to taste
Instructions
Blend tomatoes, one onion, garlic, ginger, and scotch bonnets into a smooth puree.
Heat oil in a large pot and sauté the remaining sliced onion until translucent.
Add tomato paste and fry for about 5-8 minutes until it darkens slightly and loses its sourness.
Pour in the blended puree and cook down until the oil starts to separate from the sauce (the 'stew' base).
Season with curry, thyme, bay leaves, and salt.
Wash the rice thoroughly to remove excess starch, then add it to the pot, stirring well to coat with the stew.
Add the stock. The liquid should just cover the rice. Cover tightly with foil and a lid.
Cook on very low heat for 30-40 mins, gently turning the rice every 10 mins until fluffy and cooked through.
Cook's Tips
“The secret to great Jollof is 'the smoke'. Don't be afraid if the bottom burns slightly—that's where the flavor lives. For international cooks, use a heavy-bottomed pot to ensure even heat distribution.”
