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Ghana Style Jollof Rice

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 496

Ingredients

  • 6 cups of basmati rice
  • 5 cups water
  • 15 oz. crushed tomatoes or 5 medium tomatoes
  • 7 oz. tomato paste
  • 1 purple onion
  • 1 golden onion
  • 3 shallots
  • 1 habanero pepper optional
  • 1 green bell pepper
  • 2 thumbs of ginger
  • 6 cloves of garlic
  • 1 tsp. coriander seeds
  • 1 tsp. aniseeds
  • 1 tsp. dried rosemary
  • 1 shrimp cube
  • 1 Tbsp. curry
  • 1 Tbsp. nutmeg powder
  • 1 tsp. cardamom pods
  • 3 bay leaves
  • ½ cup vegetable oil
  • 1 Tbsp. of salt or to taste
  • 2 Tbsp. ghee or butter
  • Minced spring onions to garnish

Instructions

  • All ingredients ready? Let's begin!
  • Blend the golden onion, 2 shallots, garlic, coriander seeds, aniseeds, ginger, and optional habanero pepper in a blender with a bit of water.
  • Add half of the oil to a large saucepan and cook the mixture on medium-high heat until it’s reduced and caramelized.
  • Blend the crushed tomatoes or fresh tomatoes, and add them to the pan, turn down the heat to medium-low and simmer until it becomes a thick paste. Remove the mixture from the pan.
  • Add the other half of the oil to the same saucepan, chop half of the purple onion and remaining shallot and fry until golden.
  • Add nutmeg, curry powder, and bouillon cube and sauté until fragrant.
  • Stir in the reduced tomato sauce and cook for about 2 minutes. Then add tomato paste and stir until everything is evenly combined and cooked down, stirring often, for about 20 minutes. Add bay leaves towards the end. The stew should be thick and a beautiful rich burgundy.
  • Wash the rice thoroughly and add it to the stew. Stir, letting the rice toast for about 5 minutes (all the moisture should be dried out). Then add the water and salt. Taste and add more bouillon or salt as needed. Stir, turn the heat down to low, cover, and let cook for 15 minutes, checking on it every 5 minutes to make sure the rice is not burning. After 15 minutes, give it a toss with a wooden spoon to make sure it’s not sticking to the bottom, stir in the ghee, cover and cook for another 10 minutes.
  • Now stir in the other half of the purple onion sliced into pieces, and the green pepper cut into chunks.
  • Turn the heat off, cover the rice with aluminum or parchment paper, put the lid on, and let it soak up the moisture from the vegetables.
  • Check on it in 10 minutes, and your jollof rice should be perfectly done. Garnish with spring onions and enjoy!

Nutrition

Calories: 496kcal | Carbohydrates: 86g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 671mg | Potassium: 485mg | Fiber: 4g | Sugar: 6g | Vitamin A: 609IU | Vitamin C: 19mg | Calcium: 77mg | Iron: 2mg