I recently invited a couple friends over for dinner and I asked them to bring a dish that celebrates their culture. While being black and celebrating our black heritage is a daily experience, I thought it would nice to share recipes from other parts of the world that have a significant impact on black history and culture. My good friend Amah Dokyi of Nana Hemma Art and Design came over and walked me through how to make her family’s Ghanaian Jollof Rice and I must say while the process seems a little intimidating in the being, its’ not.
What is Jollof rice?
Jollof Rice is one of the most common one pot dishes in West Africa. It traditionally consists of jasmine or basmati rice, cooking oil, tomato, onion, curry powder, red pepper, garlic, ginger and scotch bonnet. The spices used to enhance the flavors are salt, ground pepper seasoning such as cayenne and other herby spices like nutmeg and dried thyme are used. Jollof can be enjoyed as is but many people will compliment the dish with chicken, beef, fish, or even a salad.
What to make with Jollof rice?
How to make Ghanaian Jollof Rice
Making the Sauce
Dice the onions, shred the garlic, shred the ginger, and slice tomatoes then set aside.
Add the oil to a large pot over low to medium heat and add the sliced onions to the pot and cook until transparent, about 2-3 minutes. Add in the garlic, ginger and curry powder and stir for another 3 minutes.
Add in the sliced tomatoes and cook until soft for about 5-10 minutes, continuously stirring while cooking. Pour in the tomato sauce, whole hot pepper, ground chile pepper, and salt. Continue to stir until blended and cook on low to medium heat for about 2 hours until the oil separates from the sauce. The sauce may take less than 2 hours so be sure to keep any eye on it. Be sure to not break pepper while cooking. Try to not let the sauce come to a boil, just a simmer. Be sure to keep watch and occasionally stir to prevent the sauce from burning. Once the oil separates from the sauce, do not remove the oil.
Adding in the rice
In a separate large pot add 2 cups of the cooked sauce (reserve the rest), broth, water and bring it to a boil.
Stir in the rice until well mixed, then reduce the heat to low. Cover the pot and let the rice cook for 15-20 minutes or more if needed. While the rice is cooking check on it and stir if needed. If the rice is dry add more stock or water. You can also add more sauce if needed.Print