Ghanaian jollof rice Ghanaian jollof rice
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Prep 30 minutes
Total 1 hour 10 minutes
Serves
US | Metric
Ingredients
  • 2 large yellow onions, chopped
  • 80 ml vegetable oil, plus 2 tablespoons, divided
  • 2 g x 400 g diced tomato cans
  • 170 g tomato paste
  • 1 tsp salt
  • 2 bell peppers
  • 2 tsps curry powder
  • 1 large garlic clove
  • 1 tsp ground ginger
  • 3 chicken stock cubes, crushed
  • 500 g long grain rice, rinsed
  • 360 ml water
  • 1 ml cup frozen mixed vegetable (Optional)

Ghanaian jollof rice

  1. Add onions and 2 tbsps of oil to a blender and pulse until smooth. Transfer to a medium bowl.
  2. Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Place in a separate medium bowl.
  3. Heat the remaining 80 ml of oil in a large, heavy-bottomed pot over medium heat.
  4. Once the oil heats up, add the onion puree and cook until the water has evaporated and the puree is starting to brown, about 10 minutes.
  5. Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
  6. Add the rice , mixed vegetables and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
  7. Enjoy!

Ghanaian jollof rice

favorite
print
rate
Prep 30 minutes
Total 1 hour 10 minutes
Serves
US | Metric
Ingredients
  • 2 large yellow onions, chopped
  • 80 ml vegetable oil, plus 2 tablespoons, divided
  • 2 g x 400 g diced tomato cans
  • 170 g tomato paste
  • 1 tsp salt
  • 2 bell peppers
  • 2 tsps curry powder
  • 1 large garlic clove
  • 1 tsp ground ginger
  • 3 chicken stock cubes, crushed
  • 500 g long grain rice, rinsed
  • 360 ml water
  • 1 ml cup frozen mixed vegetable (Optional)
  1. Add onions and 2 tbsps of oil to a blender and pulse until smooth. Transfer to a medium bowl.
  2. Add the diced tomatoes, tomato paste, and habanero pepper to the blender, and pulse until smooth. Place in a separate medium bowl.
  3. Heat the remaining 80 ml of oil in a large, heavy-bottomed pot over medium heat.
  4. Once the oil heats up, add the onion puree and cook until the water has evaporated and the puree is starting to brown, about 10 minutes.
  5. Stir in the tomato puree and add the curry powder, garlic powder, ginger, dried herbs, and crushed bouillon cubes. Cook for 20-30 minutes, stirring occasionally, until the stew has reduced by half and is deep red in color.
  6. Add the rice , mixed vegetables and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid. Simmer for another 30 minutes, until the rice is cooked through and the liquid is absorbed.
  7. Enjoy!