HOW TO PREPARE JOLLOF GHANAIAN STYLE.

Ghanaian Jollof rice has its unique characteristics and nuances, setting it apart from its Nigerian counterpart. One distinctive feature of Ghanaian Jollof is the use of local spices and sometimes the inclusion of ingredients like shrimp powder or crayfish powder for added depth of flavor. Here’s how you can prepare Ghanaian Jollof rice:

Ingredients:

2 cups long-grain parboiled rice
1/4 cup vegetable oil or palm oil
1 large onion, finely chopped
2-3 ripe tomatoes, blended
1/4 cup tomato paste
2 red bell peppers, blended
2 cloves garlic, minced
1 tsp ginger, minced
1-2 Scotch bonnet peppers (adjust to heat preference), blended
1 tsp dried thyme or a couple of fresh thyme sprigs
2 bay leaves
2 cups chicken, meat, or vegetable broth
Salt and pepper to taste
1 tsp curry powder (optional)
1 tsp shrimp powder or crayfish powder (optional)
Protein of your choice: chicken, fish, shrimp, or tofu
Optional: vegetables like peas, carrots, or green beans
Instructions:

Wash the Rice: Rinse the rice thoroughly in cold water to remove excess starch. Drain well.

Prepare the Tomato Sauce: Blend the tomatoes, red bell peppers, Scotch bonnet peppers, garlic, and ginger until smooth. Set aside.

Sauté Onions: In a large pot or deep pan, heat the oil over medium heat. Add the chopped onions and sauté until translucent.

Tomato Paste: Stir in the tomato paste and fry for about 2-3 minutes.

Add Blended Mixture: Pour in the blended tomato mixture. Cook, stirring occasionally, until it reduces and thickens, and the oil starts to separate.

Spices: Add thyme, bay leaves, salt, pepper, and curry powder (if using). Cook for another 2 minutes.

Rice: Stir in the rice, ensuring every grain is coated with the tomato mixture.

Broth: Add the chicken, meat, or vegetable broth. If you’re using shrimp powder or crayfish powder, add it now. The liquid level should just slightly cover the rice. Adjust salt and pepper if necessary.

Cook: Reduce heat to low, cover the pot, and let the rice simmer. Cook until the rice is done and all liquid is absorbed, about 20-30 minutes. Occasionally stir the rice to prevent it from sticking at the bottom.

Protein and Vegetables: If you’re using proteins like chicken or fish, season, fry or grill separately, then add them to the rice when it’s almost done. If adding vegetables, incorporate them when the rice is nearly cooked to retain their vibrant color.

Serve: Once the rice is cooked, turn off the heat and let it sit for a few minutes. Fluff with a fork and serve with sides like fried plantains, salad, or coleslaw.

Notes:

Ghanaian Jollof rice is often enjoyed with Shito (black pepper sauce).
The rice should be al dente – not too soft or too hard. Adjust cooking times as necessary.
As with any recipe, personalizing it based on your preferences is always encouraged. Adjust spices and ingredients as you see fit.
Enjoy your Ghanaian Jollof rice