Quirky Foodster
  1. Back

Mains

Ghanaian Jollof Rice

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 500 g (2 1/2 cups) long-grain parboiled rice
  • 4 tomatoes, blended
  • 3 tbsp tomato paste
  • 1 onion, chopped
  • 2 red bell peppers, blended
  • 1 scotch bonnet pepper
  • 120 ml (1/2 cup) vegetable oil
  • 500 ml (2 cups) chicken stock
  • 2 bay leaves
  • 1 tsp curry powder
  • Salt, to taste

Method

  1. Heat the oil in a heavy-bottomed pot and sauté the onion until translucent.
  2. Add the tomato paste and fry for 5 minutes to remove its raw taste, stirring often.
  3. Pour in the blended tomatoes and peppers along with the scotch bonnet, and simmer for 15-20 minutes until the sauce reduces and darkens.
  4. Stir in curry powder, bay leaves and stock, and bring to a boil.
  5. Add the rinsed rice, stir once, then cover tightly and cook on low heat for 25-30 minutes without lifting the lid.
  6. Allow the rice to develop a light char at the bottom, then fluff gently and serve hot.

Introduction: Ghanaian jollof rice is a smoky, tomato-based one-pot rice dish, cooked slowly to develop a signature charred bottom layer called 'bottom pot'.

Cultural Background: Ghanaian jollof rice is a smoky, tomato-based one-pot rice dish, cooked slowly to develop a signature charred bottom layer called 'bottom pot'. A cornerstone of celebrations and a source of good-natured rivalry with neighbouring countries, it is central to Ghana's culinary identity.

Tips: Resist stirring once the rice is added and covered; the steady low heat is what produces the prized smoky bottom layer.

Variations: Add fried chicken, beef or shrimp on top, or stir in vegetables like green beans and carrots for a one-pot meal.

Storage: Refrigerate for up to 3 days in an airtight container.

Reheating: Reheat in a covered pot with a splash of water over low heat, or in the microwave.

Nutrition: Calories: 350 kcal, Protein: 6 g, Carbs: 58 g, Fat: 11 g, Fibre: 3 g

FAQs:

Q: Why does my jollof rice turn mushy?

A: Using parboiled, long-grain rice and avoiding excess liquid or over-stirring helps keep the grains separate.

Q: What gives jollof its smoky flavour?

A: A light char that forms at the bottom of the pot during slow cooking, often called 'bottom pot', infuses the rice with a distinctive smokiness.

© Arscale 2026