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This Ghana Jollof Rice is made with stewing beef and is simmered in a rich tomato, red pepper, onion, scotch bonnet pepper sauce. That is flavored with the meat broth from the beef.

Looking for more Amazing African dishes? Then your are going to want to try my favorite dish Nigerian Stew and serve that alongside some How to make Pounded Yam to make it a meal.

I will teach you how to make Ghanian Jollof Rice in less than 2 hours. Be sure to make a big batch so that you can enjoy it over a few days and or serve to a large group!

WHAT IS GHANAIAN JOLLOF RICE

JOLLOF RICE SECRET INGREDIENT LIST

Scotch Bonnet Peppers, tomatoes, red pepper, onions, garlic, red chilies, thyme, paprika, tomato paste, maggi cubes, garlic powder, curry powder, butter, bay leaf and salt to taste.

SPICES FOR JOLLOF RICE

IS GHANAIAN JOLLOF RICE BETTER THAN NIGERAIN

It is all about personal preference. There is only some subtle differences. Ghanaian Jollof rice uses more tomatoes than its counterpart and it is also served alongside some meat.

Ghanaian tend to use a long grain rice verse parboil. However, I find both are good options for this dish.

Have you seen the Jollof rice recipe wars online? Haha! I am not kidding there are so many different ways to prepare Jollof rice it is unbelievable.

I have tried almost all of them myself. Why? Because I love African food so much and also I wanted to find the ultimate recipe myself as it is something I try to make at least every couple of weeks in my home. 

WHO’S JOLLOF RICE IS BETTER

If you ask me it is Ghanaian because they use more tomatoes and will also fry some tomato paste for this recipe too. They also always use the stock of the meat or fish also to “steam the rice” in which makes it oh so delicious! 

I will make a big pot of this recipe and enjoy it over a few days. Then freeze the rest in smaller containers for when a craving hits and I want it instantly! Yes it is that addictive. 

WHO MADE JOLLOF RICE FIRST

The Senegalese who are in West Africa.  I watched a episode recently from Mark Wiens my favorite Youtuber and he covers all that in this video here > BEST West African Food!! ORIGINAL JOLLOF RICE in Senegal, Africa!

what is the difference between Ghanaian and Nigerian jollof rice

WHAT IS THE DIFFERENCE BETWEEN GHANAIAN AND NIGERIAN JOLLOF RICE

JOLLOF RICE RECIPE GHANA 

Is absolute delicious you must try it today!

HOW IS GHANA JOLLOF RICE PREPARED

1. First you want to start with 7 cups of long grain white rice and place it in a large colander and rinse it very well. Then place that rice in a large bowl and rinse some more making sure the water runs clear. Otherwise the rice will be mushy and not good for Jollof rice. 
2. Then on a large cutting board, dice your tomatoes, onions, red peppers and place into a large blender along with 2 scotch bonnet peppers whole. 
3. Blend till smooth then set aside.
4. In a medium sized stock pot add in the cubed beef or meat of your choice. And place in that pot the curry powder, thyme, crushed maggi cubes, black pepper and whole scotch bonnet pepper.
5. Bring the pot to a medium heat and simmer covered for 10 minutes to sweat the meat.
6. Once the meat has produced some liquid and browned. 
7. Cover slightly with warm water and bring to a boil, reduce the heat and cover for 30 minutes.
8. Allowing the meat to cook fully, once cooked. Strain the broth from the meat with a colander and set aside. Keeping the broth for later and meat.
9. Now in a stock pot add 2 cups of cooking oil and a can of tomato paste and fry for a couple minutes before adding in a sliced onion. 
10. Simmer together for 2 minutes before adding in all the tomato, pepper onion mixture. 
11. Bring to a boil, stirring often and reduce the heat and cover the pot with a tight lid.
12. Simmer on low – medium heat for 30 minutes stirring often.
13. Add in the “cleaned rice” and stir fully before pouring back in the meat stock.
14. You want the rice to look like this (see below) you do not want to boil the rice.
15. Steaming the rice over l0w – medium heat is the trick to achieving JOLLOF RICES SMOKY FLAVOR.
16. Be sure to use a WOODEN spoon to scrape the bottom of the pot and turn the rice every 1o minutes or so to ensure even cooking.
17. Simmer the rice for 30 minutes, turning every 10 mins.
18. Meanwhile, add 1/4 cup of oil to a pot and fry the beef till browned then toss and stir all into the cooked rice. 
19. Lastly add 4 tbsp of butter to the rice and toss to serve.

Make sure you are using a wooden spoon when turning and scraping the bottom of the pot. This enables the rice not to break up and maintain its firmness while steaming on low heat till cooked.

I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Ghana Jollof Rice

Yield: 10

Remember cook this with a wooden spoon!

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Ingredients

• 500 grams of cubed boneless beef
• 5 cups of long grain rice
• 2 cups of cooking oil
• 6 medium tomatoes
• 1 large red pepper
• 2 chopped onions
• 4 cloves of garlic
• 2 chopped onions
• 2 scotch bonnet peppers
• 1 tsp red chilies
• 4 tbsp Thyme
• 1 tbsp paprika
• 1 can of tomato paste
• 2 Maggi Cubes
• 2 tbsp Garlic powder
• 3 tbsp Curry powder
• 4 Tbsp Butter
• 1 bay leaf
• salt to taste

Instructions

1. First you want to start with 5 cups of long grain white rice and place it in a large colander and rinse it very well. Then place that rice in a large bowl and rinse some more making sure the water runs clear. Otherwise the rice will be mushy and not good for Jollof rice. 
2. Then on a large cutting board, dice your tomatoes, onions, red peppers and place into a large blender along with 2 scotch bonnet peppers whole and your chili pepper.
3. Blend till smooth then set aside.
4. In a medium sized stock pot add in the cubed beef or meat of your choice. And place in that pot some chopped or purred onions, curry powder, thyme, crushed maggi cubes, black pepper and 1 whole scotch bonnet pepper.
5. Bring the pot to a medium heat and simmer covered for 10 minutes to sweat the meat.
6. Once the meat has produced some liquid and browned. 
7. Cover slightly with warm water and bring to a boil, reduce the heat and cover for 30 minutes.
8. Allowing the meat to cook fully, once cooked. Strain the broth from the meat with a colander and set aside. Keeping the broth for later and meat.
9. Now in a stock pot add 2cups of cooking oil and a can of tomato paste and fry for a couple minutes before adding in a sliced onion.
10. Simmer together for 2 minutes before pouring in another cup of cooking oil and all the tomato, pepper onion mixture. 
11. Bring to a boil, stirring often and reduce the heat and cover the pot with a tight lid.
12. Simmer on low - medium heat for 30 minutes stirring often.
13. Add in the "cleaned rice" and stir fully before pouring back in the meat stock.
14. You want the rice to look like this (see below) you do not want to boil the rice.
15. Steaming the rice over lo- medium heat is the trick to achieving JOLLOF RICES SMOKY FLAVOR.
16. Be sure to use a WOODEN spoon to scrape the bottom of the pot and turn the rice every 10 minutes or so to ensure even cooking.
17. Add in the bay leaf.
18. Simmer the rice for 30 minutes, turning every 10 mins.
19. Meanwhile, add 1/4 cup of oil to a pot and fry the beef till browned then toss and stir all into the cooked rice,
20. Lastly add 4 tbsp of butter to the rice and toss to serve.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1225Total Fat: 98gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 77gCholesterol: 93mgSodium: 371mgCarbohydrates: 61gFiber: 7gSugar: 11gProtein: 30g

These calculations are based off Nutritionix

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