Jolly Jollof Rice! (Ghanaian Version)
Jollof rice is a decadent West African rice dish that many enjoy as a treat. It is said that it originated in Senegal. Though this may be the case, Ghana, Nigeria, and Ivory Coast all take pride in their versions. Just google or search YouTube and you find many videos featuring Nigeria vs. Ghana jollof rice competitions. Of course in this blog, you will find Ghana’s version.
Over time my rendition of jollof rice has changed, where before I used a lot of spices and canned tomatoes, to where I place more emphasis on fresh ingredients. The other version is good, but this recipe represents how I currently prepare my jollof rice. This dish is versatile and can be adapted to your preference.
Consistency
The key to a good jollof rice is steam, steam, steam! You have to capture the steam to achieve the perfect consistency. You have to properly seal your pot which is why I use aluminum foil along with the lid to seal trap all the steam. If you have a dutch oven I recommend using it because of its ability to maintain heat and steam. A common error with jollof is that in the cooking process the rice is not properly sealed causing moisture loss, then at the end, too much water is added, which can yield a gummy and mushy texture.
Using fresh tomatoes as I do in this recipe can also cause variation in the amount of water I add to the rice. Some tomatoes tend to contain more water, which is why I advise holding a portion of water separately in the event it is not needed.
Ghanaian Jollof Rice
Ingredients
- 4 Cups Jasmine Rice Can substitute with parboiled, basmati rice, etc
- 3 1/4 Cups Water Reserve ¼C of water & use if needed
- 3 ounces Tomato paste (½ 6 oz can of tomato paste)
- 3 Large roma tomatoes
- 1 Medium sized onion
- 3 Cloves of garlic
- 1 Inch of Ginger
- 1 Habenero
- ½ Cup Vegetable oil
- 1 Large shrimp stock cube
- 1 Seasoning sachet or 2 Teaspoons of preferred seasoned salt
- 1 pack of frozen mixed vegetables optional
- 2 bay leaves optional
Instructions
- In a large pot heat ½ cup of oil on medium heat
- Chop onions, garlic, ginger, and habaneros, and blend until smooth. Add 2 tablespoons of water if needed to help blend ingredients. Sautee blended ingredients for 7-8 mintues
- Add tomato paste and seasonings (stock cubes & sachets) to the pot. Fry for 5 minutes.
- Chop and blend fresh tomatoes until smooth and add to the pot and cook until the stew is a rich red color.
- Add 4 cups of rice, 3 cups of water, and optional vegetables. Bring to a boil on high heat then reduce heat to a slow simmer. Seal with foil and cover tightly with a lid. Stir every 15-20 minutes. Simmer for 50 minutes.
- If rice is not completely softened after 50 minutes add ¼ cup of water & cover and cook until softened.