Ghana is an African country that boasts numerous delicious dishes worth giving a try by all, including non-Ghanaians, and their jollof rice is no exception. Despite the fact that Jollof Rice is a common dish in West Africa, the Ghana jollof recipe possess its own ingredients and preparation procedures that make it appear and taste differently from those of other countries.
In this article, we bring you the Ghana Jollof Recipe in simple and easy steps. Read on…
Ghana Jollof Recipe
Ingredients for a serving of 3-4 persons
- 500 grams of rice (about 2½ – 3 cups)
- 6 large fresh tomatoes and 3 tablespoons of tomato puree
- 2 medium-sized onions
- 5-8 fl.oz of vegetable/groundnut/olive oil
- 500 grams of chicken (you can use any other desired type of meat or fish)
- 2 fat cloves of garlic and 1 small ginger root (amount optional)
- Spices e.g thyme, curry, nutmeg, bay leaves (optional)
- 4 chilies/red pepper (reduce or add more as desired)
- 2 stock cubes
- 1 or 2 tablespoons of ground crayfish (optional)
- Veggies e.g Green pepper, green beans, peas, carrots (optional)
A. Chicken Preparation
- Wash chicken and put in a pot
- Add salt, about one teaspoon depending on the quantity
- Blend half an onion, 1 clove of garlic, a small piece of ginger and pepper; add the mixture to the meat (you may choose to slice the onions instead of blending it)
- Add 2 stock cubes and other spices/seasonings of your choice
- Add water so that the chicken is halfway submerged
- Steam on a moderate heat for about 10 minutes
- Pick out the chicken from the stock and deep fry to get a golden brown colour
B. Creating the Stew/Gravy
- Blend the tomatoes together with the other half of onion, the remaining ginger, garlic and pepper
- Slice the other onion
- Add part of the oil used to fry chicken to a dry pot and fry the sliced onions for 2 minutes
- Add the tomato puree to the fried onions and cook, stirring it continuously for about 6-8 minutes for the moisture to dry up and also to remove the sour taste.
- Add the blended tomato mixture and cook for about another 6-8 minutes, stirring intermittently until the moisture is reduced – what you have now is what is called the stew or gravy.
Note: You can use only fresh (plum) tomatoes to create your gravy. Most of the times, the puree is used to give the jollof rice that attractive red colour.
C. Cooking the Jollof Rice
- Wash your rice in clean hot water and drain with sieve (you may need to parboil depending on the type of rice).
- Remove some of the stew/gravy (this is done for 2 major purposes – to avoid burning or if you want to serve the rice with some gravy beside it.
- Pour the chicken stock into the gravy; add a little more water if you feel the stock is not enough to cook the rice; add a little more spices if you wish; add ground crayfish if you wish and cook till it boils. Stir and taste for salt and pepper
- Pour in the rice and stir until it is properly mixed with stew with nothing sticking to the bottom. Cover the pot, first with a kitchen foil and then the lid.
- Allow to cook on a reduce heat for about 10 minutes or until the water is dried up (in case you do not want to serve the gravy with the rice, pour it in a few second before all the water is dried up and stir).
- Add the chopped veggies (if you have any) into the rice, stir and bring down. Your delicious Ghanaian jollof is ready!
- You can serve with fried plantain and a crisp green leaf salad on the side. Enjoy!!!
See Also: 5 Greatest Ghana Recipes You’ll Love
Jollof Rice is a common West African dish that derived its name from the Djolof/Wolof people of Senegal, hence its proven Senegalese origin.
The dish has however, gained widespread prominence in the African continent, with other countries such as Gambia, Nigeria, Sierra Leone, Liberia, Togo, Cameroon, Mali and Ghana having it as a popular meal.
Jollof which is often described as a “reddish one-pot dish” is prepared with rice and tomato sauce plus other optional ingredients that slightly vary by country, with Ghana jollof recipe having its own unique components that make the dish peculiar.