Ghanaian Jollof Rice
Traditional dish · West African
A distinct variation of Jollof Rice, this Ghanaian version often features a slightly different spice profile and cooking technique, resulting in a fragrant and delicious rice dish.
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Ingredients
- Long-grain parboiled rice3 cups
- Tomatoes4 large
- Red bell peppers2 large
- Onions2 medium
- Ginger1 inch piece
- Garlic3 cloves
- Scotch bonnet pepper1 (to taste)
- Vegetable oil1/2 cup
- Tomato paste2 tbsp
- Chicken or vegetable broth3 cups
- Groundnut paste (optional)1 tbsp
- Bay leaves2
- Saltto taste
- Black pepperto taste
Steps
- 1
Rinse the rice thoroughly until the water runs clear. Set aside.
- 2
Blend tomatoes, 1 onion, red bell peppers, ginger, garlic, and scotch bonnet pepper until smooth.
- 3
Finely chop the remaining 1 onion. Heat vegetable oil in a large pot over medium heat. Sauté the chopped onion until softened.
- 4
Add tomato paste and fry for 2-3 minutes. Stir in groundnut paste (if using) and cook for another minute.
- 5
Pour in the blended pepper mixture and bay leaves. Cook for about 15-20 minutes until the sauce thickens and oil separates.
- 6
Add the rinsed rice and stir to coat. Cook for 2-3 minutes.
- 7
Pour in the broth, add salt and black pepper. Stir well. The liquid should cover the rice.
- 8
Bring to a boil, then reduce heat to low, cover tightly, and simmer for 30-40 minutes until rice is tender and liquid is absorbed. Avoid excessive stirring.
- 9
Fluff the rice with a fork and let it rest for 5-10 minutes before serving.
