Ghanaian Jollof Rice is a savory and spicy rice dish cooked in a seasoned tomato base with local spices that give off distinct West African flavors and aroma.
This jollof rice recipe is easy to make, budget friendly, yet delivers restaurant-worthy results. Simple ingredients, bold West African flavors, and a fluffy, satisfying texture that feeds a crowd.
Why You'll Love This Jollof Rice Recipe
As soon as this flavorful Ghana jollof rice hits your plate, you will be transported directly to West Africa!
With origins dating back centuries, Ghana Jollof rice has evolved into being one of the staples of Ghanaian cuisine and culture. I know you will love it!
The best thing about this exciting recipe is that it can be easily made from everyday pantry ingredients - making it both delicious and convenient.
Learn how to master this classic West African favorite today!
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Ghana Jollof Rice Ingredients
This flavorful Jollof rice Ghanaian style is one of the most popular dishes in West Africa, and has gained an international following.
Bursting with spices, vegetables, it’s sure to tantalize your taste buds and make you wonder why it hasn't been on your dinner table sooner!
Our Ghanaian jollof rice recipe is meatless, but Ghana jollof often has the addition of diced chicken or beef, and can be served as a one pot meal!
What You Need For Jollof Rice Ghanaian style
- Onion - for both the jollof rice seasoning paste, and to saute.
- Vegetable oil - for both the jollof seasoning rice seasoning and to saute diced onion.
- Ginger root - fresh.
- Garlic - freshly peeled cloves.
- Habanero chili pepper - or a milder chili pepper if you prefer. Hatch, Anaheim, or Jalapeno are milder options.
- Diced tomatoes - a 28 oz can.
- Rice - uncooked white, brown, Basmati, or Jasmine rice is fine.
- Stock - vegetable, chicken, or beef liquid stock.
- Bullion cubes - Wylers, Knorr, Maggi, or any brand.
- Tomato paste - one 6 oz can.
- Frozen Mixed Vegetables - a 12 oz bag.
- Salt - to taste.
- Pepper - ground black pepper to taste.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Ghanaian Jollof Rice
Don't let the thought of cooking authentic African food intimidate you; this dish is surprisingly easy to prepare and packed full of amazing flavors - perfect for any home cook's repertoire.
Prepare The Onion Paste
Any small food processor if perfect for this first part of making Jollof rice. You can use a regular size Cuisinart, but clean up is faster and easier with a mini Cuisinart processor.
- Add the quartered onions to the mini food processor, as well as the vegetable oil, fresh ginger chunk, garlic cloves, and habanero pepper.
- Pulse until you have a smooth paste. Transfer to a medium sized bowl to mix with the tomatoes in the next step.
Make The Tomato Sauce
- Empty the can of diced tomatoes into the mini food processor and blend until smooth.
- Transfer to bowl with the onion, garlic, habanero paste and mix with a spoon or spatula.
Saute The Remaining Onions
- Dice the remaining ½ onion.
- Saute the diced onions with oil on medium high heat until fragrant.
Cook In A Dutch Oven On The Stove-top
- Add the rice vegetable stock, tomato paste and bullion cubes to the Dutch oven.
- Stir ingredients, then cook on high until it starts to bubble. Reduce heat to very low, cover, and cook for 15 minutes.
- After 15 minutes, remove the lid and stir in the frozen mixed vegetables, adjust salt and pepper. Stir and replace the lid. Cook for another 10 minutes. Remove from heat and serve while hot.
Tips for Success
- For less spicy heat, remove the habanero seeds from the pepper, or use ½ of a jalapeno pepper instead, or even a teaspoon of canned Hatch chili peppers.
- Be sure to use Nitrile gloves when handling any type of chili peppers, as even mild ones will burn your eyes simply brushing hair out of your face.
Substitutions and Variations
Here are a few easy variations you can make using this Ghanaian style jollof rice recipe:
- Substitute the habanero chili pepper with any type of chili pepper you prefer, as habanero chilies are extremely HOT.
- If you use brown rice, you will need to allow for the longer cooking time that brown rice requires.
- When making this Ghanaian jollof rice recipe, add some diced or shredded chicken at the same time you add the frozen mixed vegetables.
- Add some shredded or cubed beef, or cooked ground beef, when adding the frozen mixed vegetables to this Ghanaian jollof rice recipe.
Serving Suggestions
Serve this delectable Ghanaian jollof rice as a side dish to our Ghanaian Meat Pies, Broiled Chicken Thighs, and Air Fryer Frozen Asaparagus. You can serve this jollof rice with our Ghana Meat Pies recipe.
Add a few Challah rolls to sop up any juices, as our Challah rolls recipe is similar to the Ghana Sugar bread often served with this popular West African meal.
Storage and Reheating
- Store any leftover Ghana jollof in covered plastic or glass storage containers. Keep refrigerated until ready to reheat.
- Jollof rice easily reheats in the microwave.
Related Recipes
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this jollof rice, Ghanaian style.
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- Mini Cuisinart Food Processor - to make the onion and tomato paste.
- 6 qt Cast Iron Dutch Oven - large enough to easily cook this one pot dish.
- Nitrile Gloves - for handling chili peppers safely.
Frequently Asked Questions
Yes, cover in plastic or glass freezer safe containers. Store in the freezer for up to 3 months. Defrost overnight in the refrigerator and then microwave to reheat.
Jollof is rice cooked in a spicy, well-seasoned tomato stew. It is a dish enjoyed in several West African countries.
Jollof is considered a Ghanaian or Nigerian recipe, but is also common in Mali, Senegal, Gambia, Liberia, and many other countries in the West Africa region. Each country and tribe has its own variations, with Nigerian jollof using a great deal more chilies and less tomato base.
More Delish Ideas
Jollof Rice Ghanaian style
Ingredients
- 1½ large onions quartered
- ¼ cup vegetable oil
- 1 inch ginger root fresh
- 3 cloves garlic peeled
- 1 Habanero pepper or any chili pepper you prefer
- 28 oz diced tomatoes one 28 oz can
- ½ onion diced
- 2 teaspoon vegetable oil to saute diced onions
- 2½ cups dry rice
- 1½ cups stock chicken, vegetable, or beef
- 6 oz tomato paste one 6 oz can
- 4 bullion cubes chicken, vegetable, or beef
- 12 oz frozen mixed vegetable
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add the quartered onions to the mini food processor, as well as the vegetable oil, fresh ginger chunk, garlic cloves, and habanero pepper. Pulse until you have a smooth paste. Transfer to a medium sized bowl.1½ large onions, ¼ cup vegetable oil, 1 inch ginger root, 3 cloves garlic, 1 Habanero pepper
- Empty the can of diced tomatoes into the mini food processor and blend until smooth. Transfer to bowl with the onion, garlic, habanero paste and mix with a spoon or spatula.28 oz diced tomatoes
- Dice the remaining ½ onion. Heat the Dutch oven pot with the remaining oil, and saute the diced onions on medium high heat until fragrant.½ onion, 2 teaspoon vegetable oil
- Add the bowl of onion pasted and tomato puree to the Dutch oven of sauteed onions. Cook for a few minutes until it starts to bubble.
- Add the rice vegetable stock, tomato paste and bullion cubes to the Dutch oven. Stir gently to blend the ingredients, then cook on high until it starts to bubble. Reduce heat to very low, cover, and cook for 15 minutes2½ cups dry rice, 1½ cups stock, 4 bullion cubes, 6 oz tomato paste
- After 15 minutes, remove the lid and stir in the frozen mixed vegetables, adjust salt and pepper. Stir and replace the lid. Cook for another 10 minutes. Remove from heat and serve while hot.12 oz frozen mixed vegetable, ½ teaspoon salt, ¼ teaspoon pepper
Notes
- For less spicy heat, remove the habanero seeds from the pepper, or use ½ of a jalapeno pepper instead, or even a teaspoon of canned Hatch chili peppers.
- Be sure to use Nitrile gloves when handling any type of chili peppers, as even mild ones will burn your eyes simply brushing hair out of your face.
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