About this Dish
Ghana's version of the great West African rice dish — cooked in a tomato and pepper base with local spices, characteristically smoky from the party jollof technique of cooking over high heat. Ghanaians insist their jollof is superior to Nigerian — the debate has become a cultural phenomenon known as the Jollof Wars, played out annually on social media.
IngredientsServes 6
🍚Long grain parboiled rice, 2 cups washed
🍅Plum tomatoes, 4 large roughly chopped
🌶️Red bell peppers, 2 roughly chopped
🌶️Scotch bonnet peppers, 2 (adjust to taste)
🧅White onions, 2 large, one roughly chopped, one sliced
🫙Tomato paste, 3 tablespoons
🫒Vegetable oil, 4 tablespoons
🧂Chicken stock or bouillon cubes, 2 cups stock or 2 cubes dissolved in 2 cups water
🌿Mixed spices: 1 tsp each of garlic powder, ginger powder, and dried thyme
🧄Bay leaves, 2
Method
1
Blend together the plum tomatoes, red bell peppers, scotch bonnet peppers, and the roughly chopped onion until completely smooth. This is your base sauce and the heart of the jollof.2
Heat the oil in a heavy-bottomed pot over medium-high heat, then fry the sliced onion until softened and golden, about 3 minutes. Add the tomato paste and fry it in the oil for 2 minutes, stirring constantly, until it darkens slightly — this step removes the raw taste and adds depth.3
Pour in the blended tomato mixture and stir everything together. Cook uncovered on medium-high heat for 15–20 minutes, stirring often, until the sauce has reduced by half, darkened in colour, and the oil has visibly risen to the top — Ghanaians call this 'frying the stew'.4
Add the chicken stock, bay leaves, and all the dried spices, then taste and season with salt. Stir well, bring to a boil, and let it bubble for 2 minutes so the flavours come together.5
Add the washed rice and stir everything together. The liquid should sit just at the level of the rice — add a splash more water if needed. Cover tightly with foil first, then place the lid on top to trap all the steam.6
Cook on low heat for 25–30 minutes without lifting the lid. For the prized smoky 'party jollof' flavour, turn the heat up to high for the final 3–5 minutes to intentionally scorch the bottom slightly — listen for a gentle crackling sound, then take it off the heat immediately.7
Remove the bay leaves, fluff the rice gently with a fork from the top without scraping the bottom, and serve hot alongside fried plantain, grilled chicken, or a simple salad.User Reviews
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