If you ask a West African where to find the best Jollof rice (a one-pot dish popular in many West African countries), be prepared for a spirited debate between team Nigeria and team Ghana. In 2015 the introduction of Jollof Rice Day (August 22) only increased the competitive fervour with Nigerian and Ghanian Jollof rice dishes squaring off at various festivals around the world. Make this tasty version from our staff in Ghana and let us know what you think!
Did you know? Chalice ensures children have balanced and nutrient-rich diets by implementing school feeding programs through the support of the Chalice Children Nutrition Program.
- 4 large onions
- 4 tbsp. vegetable oil (preferably palm oil)
- 8 tomatoes (or two medium tins of diced tomatoes)
- 4 tbsp. tomato paste
- 6 cloves garlic
- 1 large (2 medium) bell pepper
- 2 tsp. curry powder
- 1 small ginger root or 1 tsp. ginger powder
- 3 Maggi cubes, crushed (African spice, look for it in the international food section of your grocery store.)
- 2 chillies (optional)
- 1 tsp. each ground white and black pepper
- 2 1/2 cups long grain rice, rinsed
- 1 cup mixed vegetables (carrots, peas, etc.)
- 1 1/2 cups water
Chop 2 onions and place in medium bowl.
Chop the remaining 2 onions and tomatoes, and add to blender; add 2 spoons of the tomato paste, chopped or crushed ginger, chopped bell pepper and chillies to the blender, and blend until smooth. Transfer to a separate bowl.
Heat the oil in a large, heavy pot over medium heat.
Once the oil is hot, add onion and fry until medium brown (after about 2 minutes). Add 4 tbsp. of the tomato puree and remaining tomato paste and cook until all moisture is cooked out and the puree starts to dry out (about 5-8 minutes).
Add the curry powder and crushed cubes, and the rest of the tomato puree. Cook for about 10 minutes, stirring occasionally, until the stew is deep red in color.
Add the mixed vegetables and stir.
Add the rice and water and stir. Bring to a boil, then reduce heat to low; cover the pot with foil and a lid.
Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
Let cool a bit, then serve.