Jollof Rice Ghanaian style

5 from 3 votes

Let me introduce you to Jollof Rice, an iconic Ghanaian dish that is sure to satisfy. This hearty dish consists of rice cooked in seasoned tomato based sauce with local spices which give off a distinct flavor and aroma.

Prep Time20

Cook Time25

Total Time45

Course: Main Dishes, Side Dishes

Cuisine: African, Ghanaian, West African

Servings:

Calories: 369kcal

Author: Kelly Bloom

Equipment

Ingredients

1½ large onions quartered
¼ cup vegetable oil
1 inch ginger root fresh
3 cloves garlic peeled
1 Habanero pepper or any chili pepper you prefer
28 oz diced tomatoes one 28 oz can
½ onion diced
2 teaspoon vegetable oil to saute diced onions
2½ cups dry rice
1½ cups stock chicken, vegetable, or beef
6 oz tomato paste one 6 oz can
4 bullion cubes chicken, vegetable, or beef
12 oz frozen mixed vegetable
½ teaspoon salt
¼ teaspoon pepper

US Customary - Metric

Instructions

Add the quartered onions to the mini food processor, as well as the vegetable oil, fresh ginger chunk, garlic cloves, and habanero pepper. Pulse until you have a smooth paste. Transfer to a medium sized bowl.
1½ large onions, ¼ cup vegetable oil, 1 inch ginger root, 3 cloves garlic, 1 Habanero pepper
Empty the can of diced tomatoes into the mini food processor and blend until smooth. Transfer to bowl with the onion, garlic, habanero paste and mix with a spoon or spatula.
28 oz diced tomatoes
Dice the remaining ½ onion. Heat the Dutch oven pot with the remaining oil, and saute the diced onions on medium high heat until fragrant.
½ onion, 2 teaspoon vegetable oil
Add the bowl of onion pasted and tomato puree to the Dutch oven of sauteed onions. Cook for a few minutes until it starts to bubble.
Add the rice vegetable stock, tomato paste and bullion cubes to the Dutch oven. Stir gently to blend the ingredients, then cook on high until it starts to bubble. Reduce heat to very low, cover, and cook for 15 minutes
2½ cups dry rice, 1½ cups stock, 4 bullion cubes, 6 oz tomato paste
After 15 minutes, remove the lid and stir in the frozen mixed vegetables, adjust salt and pepper. Stir and replace the lid. Cook for another 10 minutes. Remove from heat and serve while hot.
12 oz frozen mixed vegetable, ½ teaspoon salt, ¼ teaspoon pepper

Notes

For less spicy heat, remove the habanero seeds from the pepper, or use ½ of a jalapeno pepper instead, or even a teaspoon of canned Hatch chili peppers.
Be sure to use Nitrile gloves when handling any type of chili peppers, as even mild ones will burn your eyes simply brushing hair out of your face.