If there is one dish that holds the power to unite, spark debates, and ignite cravings, it’s Jollof. From its distinct orange colour to its mouthwatering flavour, Jollof is unmatched by any other dish.
More than just food, Jollof rice is a culinary treasure in Ghana, celebrated across West Africa and famously at the center of playful debates over whether Ghana or Nigeria makes it best. It’s a dish worth sharing, not only for its taste but for the stories and connections it creates.
Here is how I prepare my version of this iconic dish, with love and a touch of tradition.
Ingredients
- Proteins & Spice
- 1 Kg chicken ( cut into parts)
- 1 teaspoon Ginger (grated)
- 4 cloves of Garlic
- 2 teaspoons of Curry powder
- 1/2 teaspoon of Nutmeg
- 1 teaspoon Thyme
- 2 Bay leaves
- Salt to taste
- Fresh Produce
- 4 large Fresh tomatoes
- 1 Red bell pepper
- 1 Scotch bonnet pepper
- 2 medium sized onions
- Cooking Essentials
- 1/4 cup of cooking oil ( for stew )
- 2 cups of cooking oil (for frying chicken)
- 1/2cup Tomato paste
- 3 cups of rice
- 1/2cup of Water
Preparation
1. Season and Prepare the Chicken
Start by washing the chicken with vinegar and pat it dry. In a bowl, season the chicken with a mixture of garlic, ginger, onions, pepper, curry powder and salt. Let it infuse for about 30minutes and steam the chicken with just a little water to create a rich chicken stock. Once done, set the chicken aside, strain the stock, and reserve it for later use.
For added flavor and texture, fry the chicken until golden brown. Frying the chicken always takes me back to my mother’s kitchen, where the sizzling sound and golden aroma filled the air and signaled that something delicious was on its way. Don’t discard the oil after you are done frying the chicken; it will be used to infuse the rice with even more flavor.
2. Prepare the Tomato Base
Blend fresh tomatoes, scotch bonnet peppers, and onions into a smooth mixture. This forms the base of the rich tomato sauce that gives Jollof its signature taste.
3. Cook the Sauce
Heat the reserved oil in a pot, then add sliced onions and fry until fragrant. Stir in tomato paste and season with thyme, curry powder, and bay leaves. Cook this mixture for 5-10 minutes, stirring often to prevent burning.
Next, add the blended tomato-pepper mixture and cook for another 5-10 minutes, until the oil begins to float on top, a sign the sauce is perfectly cooked.
4. Add Rice and Chicken Stock
Stir in the jasmine rice, ensuring it’s well coated with the sauce. Add the reserved chicken stock and stir to combine. To lock in the flavors and ensure even cooking, place a piece of aluminum foil or parchment paper on top before covering the pot with a tight-fitting lid.
5. Steam and Serve
Lower the heat and let the rice cook in its own steam for 20-30 minutes. Check and gently stir halfway through to prevent sticking. Your Jollof is ready when the rice is tender and infused with rich, smoky flavors. Serve the Jollof rice warm with the fried chicken on the side.
Optional Garnishing: Jollof Rice can be paired with fried plantains, coleslaw, or a side salad for the perfect plate.
I hope this recipe brings the same comfort and joy to your table as it does to mine.
Author
Emmanuel George Aduamah (10315898)
Emmanuel George Aduamah (10315898) 