This Ghanaian Jollof Rice recipe is rich, beautifully seasoned, and bursting with bold, savory flavors! Made with your favorite brand of rice and cooked in a deliciously seasoned Ghanaian tomato stew, every grain soaks up all that goodness, creating a flavorful, aromatic dish that’s perfect for any occasion.
The secret to good jollof rice is taking your time with the Ghanaian tomato stew. Cooking it down allows the flavors to develop, giving the rice its beautiful reddish-orange color and deep, savory taste.
A good friend of ours from Ghana showed us how to prepare this dish, and over time, we’ve made a few adjustments to suit our taste. This version is inspired by that experience and uses ingredients that are easy to find.
Whether you’re making it for Sunday dinner, a celebration, or simply craving a comforting West African meal, this is a recipe worth adding to your collection.
What Makes Ghanaian Jollof Rice Special?
Jollof rice is a popular West African dish made by cooking rice in a seasoned tomato-based sauce. It’s enjoyed throughout the region, with different countries and households preparing their own versions.
Ghanaian jollof is known for its rich tomato flavor, fragrant spices, and beautifully seasoned rice. Jasmine and basmati rice are popular choices because of their aroma and texture.
Unlike plain rice served with sauce, the rice cooks directly in the tomato stew, allowing it to absorb the seasonings.And that’s where all that wonderful flavor comes from!
Jollof Rice & Haitian Pink Rice
In the event you might be wondering the linkage between the two, remember we mentioned the strong connection between the Haitian culture and our ancestral land from the Haitian food post. Well, here is another example of that linkage.
Haitian pink rice is exactly our version of the jollof rice minus the bell peppers and fresh tomato stew.
Haitian pink rice is an extremely budget friendly meal that is done with tomato paste, garlic, and onions. All ingredients are regular staple items in every household, which makes it easy for most.
The meal is well flavored with the ingredients listed, and often times it is seasoned with bouillon cubes, Haitian epis, or simply with salt and pepper to taste. The rice can easily be consumed on its own, but typically with smoked herring or poulet en sauce.
Key Ingredients You’ll Need
The ingredients are simple, but how you prepare them makes a difference.
Jasmine rice: I use jasmine rice for its fragrant flavor and tender texture. Wash the rice thoroughly before cooking to remove excess surface starch. You can also use basmati rice.
Diced tomatoes: Form the base of the stew and give the rice its signature tomato flavor. I use canned diced tomatoes for convenience.
Tomato paste: Adds concentrated tomato flavor and helps create that rich, reddish-orange color.
Bell peppers: This is one of the secrets our friend thought us. Add bell peppers for its natural sweetness and flavor to the tomato stew. I use a combination of red and orange bell peppers.
Onion and garlic: These are essential aromatics that build the flavor of the dish.
Ginger powder: Adds warmth and complements the garlic and tomato mixture.
Curry powder: Gives the rice another layer of savory, aromatic flavor.
Bay leaves: Infuse the rice with flavor as it cooks.
Dried shrimp powder: An optional ingredient that adds savory depth. If you don’t have shrimp powder, you can also use herring powder. Omit it if you prefer a version without seafood.
Canola oil: Used to cook the aromatics and tomato stew. It helps develop the rich flavor before adding the rice.
Water: Used for blending the vegetables and helping the rice steam until tender.
You’ll find the exact ingredient measurements in the recipe card below.
Tips for Perfect Ghanaian Jollof Rice
Cook the tomato stew thoroughly. Don’t rush this step! Reducing the tomato mixture develops the flavor and helps prevent the rice from tasting overly acidic.
Wash the rice. Rinsing removes excess surface starch and helps keep the grains from becoming overly sticky.
Be careful with the water. Too much liquid can make the rice mushy. Remember that the tomato stew already contains moisture.
Use low heat when steaming. Once the rice is added, gentle heat helps it cook evenly without burning the bottom.
Avoid excessive stirring. Stirring the rice too frequently can break the grains and make the finished dish sticky.
Use a heavy-bottomed pot. This helps distribute heat more evenly and reduces the risk of scorching.
In the majority of cases, the onions are fried in oil, and the tomatoes are made into puree or paste for enriching the sauce.
All these ingredients are added to the pot and are made into a stew by reducing it into a rich and thick mixture.
In fact, it achieves the oil film onto the top, and when you see the oil film, that’s the ultimate signal that rice should be added and more water has to be added for steaming.
Serving Suggestions
One of the things I love about jollof rice is how well it pairs with different dishes.
Try serving it with:
Fried Haitian Chicken or grilled chicken
Shito, a flavorful Ghanaian pepper sauce
It’s also delicious on its own, especially when the rice is perfectly seasoned.
Ghanaian Jollof Rice vs. Nigerian Jollof Rice
Both Ghana and Nigeria have their own delicious versions of jollof rice, and there’s plenty of friendly debate over which is best!
One common difference is the type of rice used.
Many Ghanaian recipes use fragrant jasmine or basmati rice, while Nigerian recipes often use parboiled long-grain rice.
The seasonings, tomato mixtures, and cooking methods also vary between households.
Both styles rely on developing a flavorful tomato base before cooking the rice.
More Ghanaian Recipes to Try
If you enjoy this Ghanaian Jollof Rice, explore our collection of traditional Ghanaian recipes here on Savory Thoughts.
You’ll find more comforting dishes, flavorful soups like this Ghanaian light soup, and delicious meals to share with family and friends.
If you make this recipe, leave a comment and star rating below. I’d love to hear how it turned out! Find more recipes here on our YouTube channel. Happy cooking! ❤️
How to Make Ghanaian Jollof Rice
The most important part of this recipe is building a flavorful tomato stew before adding the rice.
Ghanaian Jollof Rice Recipe
Equipment
- Saucepan or heavy bottom saucepan
Ingredients
- 6 Garlic Cloves
- 1 Bell Pepper: We used half of red and half of orange
- 1 Large Onion Cut in 4 sections
- 2 Cans Diced Tomatoes 14.5 Oz. Diced Tomatoes
- ¼ Cup Water: To blend the garlic and onions.
- 1 Cup Canola Oil
- 6 Oz. Tomato Paste
- 1 Cup Water
- 1 Tbsp. Ginger Powder
- 2 Tbsp. Dry Shrimp Powder; Optional
- 2 ½ Tsp. Curry Powder
- 5 Cups Jasmine Rice; Washed
- 3 Bay Leaves
Instructions
- To make this rice, start by washing the rice until the water runs clear. Set the rice aside.Next, chop the onions, wash, and drain. Set and aside.Peel the garlic and set aside.Cut half of the bell peppers and remove the seeds. Drain the tomatoes and set aside.Cut half of the bell peppers and remove the seeds. Drain the tomatoes and set aside.Next, blend the onions and garlic with ¼ up water. Blend the ingredients until smooth. Pour the onion mixture into a bowl and set aside.
- Blend the tomatoes and peppers. Be sure to remove the seeds from the bell peppers. Blend to a smooth consistency.In a large saucepan, add 1 cup of oil. When heated through, add the onion mixture over medium high heat. Stir well. Continue stirring and cooking for 5 minutes.Reduce the heat to medium. Add the tomato paste, continue to stir until well incorporated. Continue to cook for an additional 5 minutes.Add the seasoning (ginger, salt, bay leaves, and curry powder) stir well to combine, then add the tomato mixture and shrimp powder. Stir well to combine, cover, and cook for an additional 20 minutes. Be sure to stir occasionally to avoid burning.
- Meanwhile add 1 cup of water to the blender. Stir the water around so that the remaining tomato and onion are incorporated in the water. Set it aside.After 3 minutes remaining, pour the water mixture in the tomato mixture. Stir well. Work fast as you do not want the tomato mixture to splash too much.After the 20 minutes are up (remaining 3 minutes), add the rice. Stir well to combine.Reduce the heat to medium low, cover the rice with parchment paper, then with the lid to allow the steam to fully cook the rice. Stir the rice every 3 to five minutes to avoid burning at the bottom.Once the water has completely evaporated, the rice should be nice and fluffy. Garnish with bell peppers and serve well. Enjoy.
Video
Notes
How to Store and Reheat Jollof Rice
Refrigerator: Allow the rice to cool quickly and refrigerate it in an airtight container within 1 hour. Store for up to 24 hours for a conservative food-safety approach. Freezer: Freeze cooled portions promptly in airtight, freezer-safe containers. Reheating: Add a small splash of water, cover, and reheat until steaming hot throughout. Reheat only once.Frequently Asked Questions
What is the best rice for Ghanaian jollof? Jasmine and basmati rice are both popular choices. I use jasmine rice in this recipe because it has a fragrant aroma and tender texture. Why is my jollof rice mushy? Too much liquid, overcooking, or excessive stirring can make the rice mushy. Drain the tomatoes, measure the water carefully, and cook over low heat once the rice is added. Why is my jollof rice still hard? The rice may need more moisture or additional steaming time. Add a small amount of hot water, cover tightly, and continue cooking over low heat until tender. Can I make Ghanaian jollof rice without shrimp powder? Absolutely! The shrimp powder is optional. You can leave it out and still enjoy a flavorful tomato-based rice dish. Is Ghanaian jollof rice spicy? It depends on the ingredients used. This particular version focuses on aromatic seasonings rather than intense heat. You can add a hot pepper if you prefer a spicier dish. Can I use basmati rice instead of jasmine rice? Yes, but the amount of liquid and cooking time may need to change. For the most consistent results, use the jasmine rice specified in the original recipe.Recipe Notes:
- Don’t forget to wash the rice because it helps remove excess starch and keeps the mushy texture at bay.
- Always simmer the stew at a low and slow heat to bring out the flavors
- Blending the ingredients are optional, If you are comfortable with making the rice, you may opt in to using rich fresh ingredients (tomatoes, onions, and garlic). Chopping and cooking the ingredients fresh will help reduce the amount of splashes while the vegetables fry.
- You can change the spices and salt according to your liking.
- Don’t add too much water, but if the rice dries out too much, you can always add more water.
- Drain the tomatoes. Remove any water from the tomatoes as you do not want it to make your rice soggy.
- If adding vegetables, add in the vegetables to the rice towards the last 5 minutes.
Dannie says
Omorr see riceee nau 😅❤️..
I’d love to try this
It’s looks so nice
Mirlene says
Thank you, Dannie
Princess says
Wow.I love this recipe and would like to try it on my own
Mirlene says
Thank you
Princess says
Wow.I like this receipt very much and would love to try it on my own
Mirlene says
Thank you, Princess. Hope you enjoy it!
Healthy Seasonal Recipes says
This dish is perfectly spiced. All of the flavors are so well blended and compliment each other nicely!
Mirlene says
Thank you so much.
Kechi says
I love all the natural flavors, and the rice turned out so well. Am Nigerian, and we don’t play when it comes to Jollof Rice; this one looks so flavorful! – I wish I could lick my screen!
Mirlene says
Thank you so much, Kechi!!! We wanted to make sure everything is done well in honor and respect of this delicious dish. Thanks again.
Jenn says
The spice blend here is perfection and I love that the recipe uses 6 cloves of garlic – right up my alley! Thanks for the recipe!
Mirlene says
Thank you so much!
Alima says
I seen recipes 2 onions and 2.5 cups of rice. 5 cups of rice would be for an event likely right?
Mirlene says
Hello Alima, 5 cups of rice will feed 8-12 people.
Beth says
I really enjoyed learning the history about this tasty dish! This is so full of flavor, I could eat this as a main dish too!
Mirlene says
Thank you, Beth!
Louise says
This rice is so delicious, full of savoury deep flavours. I’ll definitely be making this again.
Mirlene says
Thank you so much, Louise!