Ghanaian jollof rice is a jewel of Ghanaian cuisine. It’s a rice dish with meat, vegetables cooked in spices, stock and tomato puree in the form of a stew.
- 6 large tomatoes, washed
- 450g (1lb) skinless, deboned chicken thighs, chopped
- 30ml (2 tbsp) oil
- 2 onions, peeled and finely chopped
- 4 garlic cloves, peeled and crushed
- 2.5cm (1in) fresh ginger, peeled and grated
- 1 red chilli, washed and finely chopped
- 1 green chilli, washed and finely chopped
- 2 green peppers, washed and chopped
- 2 carrots, peeled and sliced
- 30ml (2 tbsp) curry powder
- 30ml (2 tbsp) tomato puree
- 15ml (1 tbsp) fresh thyme, finely chopped
- 450g (1lb) white rice, washed
- 1.5ℓ (6 cups) vegetable stock
- Place the tomatoes in a blender and process until smooth. Set aside.
- Fry the chicken in the oil and cook until browned. You might need to do it in batches. Remove and set aside.
- In the same pan, gently fry the onion, garlic, ginger and chillies until softened and translucent.
- Turn up the heat and add the peppers and carrots. Cook until the vegetables have softened, which should take around 5 minutes.
- Add the curry powder, tomato puree, thyme and blended tomato to the mix. Stir and let it reach a bubbling point.
- Add the rice and chicken then stir well.
- Pour in the vegetable stock, give it a stir then cover the pan with a lid. Turn down the heat so that it reaches a slow simmer.
- After around 15 minutes the rice and chicken should be cooked. Check on it every now and then and add more water should the mixture try up.
- Serve as a one pot meal.
- This dish freezes well.
- Category: Main Course
- Cuisine: Ghanaian
- Serving Size: 1 serving
- Calories: 502
- Sugar: 14.1 g
- Sodium: 360 mg
- Fat: 13.3 g
- Saturated Fat: 3.5 g
- Carbohydrates: 65.5 g
- Fiber: 8.8 g
- Protein: 33.4 g
- Cholesterol: 65 mg