Ghanaian Jollof Rice

Prepared just a few simple ingredients, there's so much to love about this Ghanaian Jollof Rice. Rich and cooked to perfection!

Course Dinner

Cuisine African

Prep Time 20

Cook Time 1

Total Time 1 20

Servings People

Calories 464kcal

Author Savory Thoughts

Equipment

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
2 Tbsp. Shrimp Powder
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

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.

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Calories are estimated per serving.

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Nutrition