Ghanaian Jollof Rice
Jollof rice is a one-pot rice dish that is popular among West Africans. This Ghanaian version features jasmine rice (can also use basmati rice) cooked with chicken and shrimp in a flavourful tomato-based sauce.
Servings: 6 people
Calories: 357kcal
Ingredients
- 2 cups jasmine rice (or basmati rice)
- 1 chicken breast (chopped into 1-inch cubes)
- 20 medium shrimps (raw; devined)
- 2 large fresh tomatoes (chopped)
- 1 large red bell pepper (chopped)
- 1 large onion (diced)
- 3 cloves garlic (diced)
- 2 tsp ginger (grated)
- 1 scotch bonnet pepper (chopped)
- 4 tbsp tomato paste
- 1 tsp salt (and more to taste)
- 1 tsp black pepper (and more to taste)
- 1 tsp ground nutmeg
- 1 tbsp curry powder (optional)
- 1 chicken bouillon cube (crushed/crumbled)
- 2 bay leaves
- 5 stalks thyme (de-stemmed)
- 2 stalks green onions (optional)
- 1 cup chicken broth
- 1 tbsp vegetable or canola oil
Instructions
- Soak the rice in water for about 1 hour before it’s time to make the jollof rice; if using basmati rice, skip this step.
- Blend the tomatoes, bell pepper, 1/2 of the onion, garlic, ginger, tomato paste, and chicken broth in a blender or food processor.
- Season the chicken with the curry powder and 1 tsp of salt.
- Heat the oil in a non-stick pot over medium heat. Put the chicken in the pot and brown/seal the chicken on all sides, about 5 minutes. Set the chicken aside on a plate once this is done.
- Add the remaining onions, nutmeg and chicken bouillon cube to the pot and cook until fragrant, about 3 minutes.
- Pour the tomato sauce into the pot, cover and cook on medium heat for 5 minutes.
- Drain and wash the rice in a fine mesh strainer over the sink with running water to remove the surface starch (wash the rice until the water is mostly clear). Do this with basmati rice as well, if using it.
- Add the rice, bay leaves, thyme, and black pepper to the tomato sauce.
- Return the chicken to the pot, mix everything together, and then cover the pot with thin foil before covering it with a lid.
- Bring the pot to a boil over medium heat, then turn the heat to low and cook for 25 minutes.
- Season the shrimp with salt and pepper (to taste). Add the shrimp to the rice and mix gently. Place the thin foil and the lid back over the pot and let the rice cook for 5 minutes.
- Remove the thin foil from the pot. Gently mix the rice again and let the rice cook with just the lid covering the pot for 5 minutes.
- Garnish with green onions, if desired.
Notes
Ghanaian jollof is usually eaten with shito. Fried plantains and salad can also be added as side dishes.
Nutrition
Calories: 357kcal | Carbohydrates: 59g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 75mg | Sodium: 595mg | Potassium: 624mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1630IU | Vitamin C: 56mg | Calcium: 77mg | Iron: 2mg