This recipe for Ghanaian Jollof Rice is so, so overdue. This one’s for my friend, Yam, who has been begging me to make this for…possibly six years? I usually do better with requests but, as someone that doesn’t eat a ton of carby things regularly (with the exception of potatoes…and dessert) it was never on the top of my priority list (remember that I eat everything you see here, so I’ve got to want to eat it!). I finally got my head around it after one of the guys at work, Monkfish, who happens to be from Ghana, noticed the omission as well and provided me with his recipe and so here we are. Plus, I’ve been a bit sugared out lately thanks to this and this (make both of them!).
Nothing will get me to make a request faster than handing over a recipe, which I will proceed to change according to my whims and tastes, ensuring that its essence is still very much in tact.
I’ve been doing this for so long that it’s pretty much impossible for me to follow a new recipe to the letter without interjecting my own 2, 3 4 or 5 cents into it. I think it’s a good thing.
Monkfish did note that every region has its own take on this, and every family for that matter. As many of the best family recipes do, and so now here I’ve created my own version of Ghanaian Jollof Rice.
Anyway, about this rice. It’s full of deep, hearty curry flavors, which makes it absolutely perfect for this time of the year when we’re looking for all sorts of deep and hearty flavors to keep us going. Plus, it really is pretty, and will bring a bit of brightness to what might be an otherwise drab table.
Another thing to note is that this recipe actually makes quite a bit- I was shocked, and with the help of Mom, this party of two was able to polish it off just fine. However, invite some friends over and have a party- and this rice is worth having a party!
Jollof Rice
Traditional West African Ghanaian Jollof Rice, spiced with curry tomatoes and cooked with vegetables, for the perfect side dish or main meal itself.
Ingredients
- 1 large yellow onions, diced
- 4 TB vegetable oil
- 1 14 oz - can fire-roasted diced tomato
- 2 TB tomato paste
- 1 jalapeno pepper, seeded and diced
- 1 1/2 tsp curry powder
- 1 tsp fresh minced fresh ginger
- 1 tsp ground ginger
- ½ tsp dried thyme
- 1 cup long-grain rice, rinsed
- 1/2 cup frozen vegetables (I used peas and carrots)
- 2 cups chicken stock
- 2 bay leaves
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
Directions
- Step 1 Add the onion and 2 TB oil to a blender and pulse until smooth. Pour in a separate bowl and set aside.
- Step 2 Back to the blender, add the diced tomatoes, tomato paste, and jalapeño and pulse until smooth. Transfer to a separate medium bowl.
- Step 3 To a Dutch oven pot or the bowl of your rice cooker, add the remaining 2 TB oil over medium-high heat. Add the onion puree, and cook until the water has evaporated out about 10 minutes. Add the tomato puree and spices. Cook for 20-30 minutes, stirring occasionally, until the liquid has reduced by half and is deep red in color.
- Step 4 Finally, add the rice, stock, bay leaves and frozen vegetables. Place in a rice cooker to cook completely. Alternatively, if you’re using a Dutch oven, . bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
- Step 5 Whichever way you cook it, when the rice is done, garnish with the cilantro and lime juice.
