FoodGhana Recipe

Recipe for Jollof Rice

Recipe for Jollof Rice

Recipe for Jollof Rice

Today’s recipe is about the preparation of one of my favorite dishes ”Jollof Rice”. I definitely know you might be wondering whether Ghana Jollof or Nigerian Jollof. Well, for me any ”Jollof is Jollof” and you can judge for yourself after i’m done with it. 

 

Relax while your favorite chef, Sampson Halm takes you through the preparation of Jollof Rice in my own special way. If you like it, kindly share to a friend to like as well. Sharing is caring.

  • Prep Time1 hr
  • Cook Time45 min
  • Total Time1 hr 45 min
  • Ready in15 Mins
  • Total Cost50 GHC
  • Cuisine
    • Ghanaian
    • Nigerian
  • Course
    • Breakfast
    • Lunch
  • Cooking Method
    • Steaming

Spices

For the spices

  • Maggi Cube
  • salt
  • cayenne pepper and black pepper
  • white pepper
  • Bay leaves
  • curry powder
  • garlic or onion powder
  • ginger
  • thyme leaves

Other

  • 4 Tablespoons of Canola oil
  • 1 Tbsp butter
  • 4 Fresh tomatoes or one 14.5oz can of diced
  • 1 6oz can Tomato paste
  • 4 Red onions
  • 2 Red bell peppers (Tatashe)
  • crayfish (optional, but I love to use it)
  • 4 Habanero pepper (scotch bonnet) (As much or as little as you want, depending on how spicy you prefer)
  • 6 cups of long grain parboiled rice
  • 2 cups of chicken stock

Preparation

1

Add onions and 2 tablespoons 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. Transfer to a separate medium bowl.

3

Heat the remaining ⅓ cup (80 ml) of oil in a large, heavy-bottomed pot over medium heat.

4

Once the oil is shimmering, add the onion puree and cook until the water has cooked out 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.

  • Nutrition Facts

  • 7 servings per container
  • Amount per serving
  • Calories0
  • % Daily Value*
  • Total Fat8 g10.26%
  • Saturated Fat1 g5%
  • Cholesterol8 mg2.67%
  • Sodium219 mg9.52%
  • Total Carbohydrate43 g15.64%
  • Total Sugars2 g
  • Protein6 g12%
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