Prior to tasting Ghana jollof rice at a wedding in 2021, I had always wondered the major difference between Nigerian and Ghana jollof dishes.
Jollof Rice is a dish that needs no introduction, Thieboudienne in Senegal, Benachin in the Gambia, it is a beloved staple that graces festive tables across the vibrant landscapes of many African countries. However, we are exploring jollof rice in Ghanaian style today, I bring to you how to make Ghana jollof rice.
Ghanaian Jollof Rice is more than just a meal, it is an aesthetically pleasing delicacy, one that is never lost in any celebration or gathering of Ghanaians. Considering how straightforward this recipe is, you should consider adding this to your feast for the holidays.
Jollof Rice can be paired with my delicious Homemade Peri Peri Chicken Wings. Take time to also learn How to Make Nigerian Fish Pepper Soup .
What is the major difference between Nigerian and Ghanaian jollof rice?
Back to my curiosity as to the key difference between Ghanaian jollof rice and Nigerian jollof recipes, I saw that it is in the type of rice used. While Nigeria and most of the other African countries use parboiled long or short-grain rice, Ghanaian jollof rice calls for jasmine rice.
Jasmine rice is a type of long-grain rice that is known for its fragrant aroma and slightly sticky texture when cooked. It is primarily grown in Thailand, Cambodia, Laos, and Vietnam.
The rice gets its name from the jasmine flower, as it is said to have a similar, sweet-smelling fragrance. Jasmine rice has slender grains and is typically either white or light brown. It is preferred for its softer and stickier texture when cooked.
For a spicy and aromatic dish, explore our guide on “The Best Jollof Rice Recipe on the Internet,” the perfect side dish!
Ghanaian Jollof Rice Ingredients
Other than the type of rice, most of the ingredients used for Ghanaian jollof mirror the ones used for the other types of jollof rice cooked in other African countries.
Some of these include tomato paste, crimson peppers, shepherd peppers, onions, garlic, scotch bonnet, spices, and seasonings.
A strong tip is to ensure you use chicken or beef broth instead of water in your pepper base as that introduces a ton of flavour to this dish.
Ghanaians who like spice enjoy their jollof rice with a little scoop of shito (a fried pepper sauce). We shall explore this sauce in another blog post. In the meantime, let’s get into the recipe.
Explore other savoury recipes such as How to Cook Tasty Fried Rice (Nigerian Style)
More Nigerian Recipes to try:
- How to Make Nigerian Bean Pudding ‘Moi-Moi’ Step-by-Step Guide
- The BEST Nigerian Pepper Soup Recipe
- How to Cook Tasty Fried Rice (Nigerian Style)
- The Best Nigerian JOLLOF RICE (the secrets…)
GHANA JOLLOF RECIPE
How to Make Ghana Jollof Rice
Ingredients
- 3 cups of Jasmine rice
- 2 tins of tomato paste 156ml
- 5 crimson peppers/2 large shepherd peppers
- 1 red onion
- 1 red onion diced
- 1 garlic clove peeled
- 2 scotch bonnets optional
- 2 1/2 cups chicken/beef broth
- Salt to taste
- 2 bouillon cubes
- 1 Tbsp curry powder
- 1 tsp black pepper
- 4 bay leaves
- 1/3 cup of vegetable oil
Instructions
- Start off by heating the oil in a large pot, toss in the diced onion and stir for about 10 minutes on medium heat. The idea is to fry till the onions turn slightly brown.
- Add in tomato paste, continue to fry for 10 mins till the colour of the paste turns bright red and grainy.
- Blend the crimson/shepherd peppers, scotch bonnet, garlic and one onion till smooth and add into the tomato paste mix, cover the pot and let it cook on medium to low heat to for 15 mins.
- Season with the curry, black pepper, bouillon cubes and salt. Fry for another 5 minutes before going in with the chicken or beef broth, wait for it to come to a soft boil while you move on to step 5.
- Rinse the jasmine rice till the water is clear (not thick white), drain and add into the pepper mix, combine well and cover to cook on low heat for 45 mins.
- Use a wooden spatula to fluff the rice from the bottom up. If the rice is yet to reach your desired texture, cover and let it cook further, do NOT add any water, as long as the pot is covered tightly, the steam will soften the rice. Continue to fluff the rice intermittently to prevent excessive burning or sticking.
Thank you for this. I know my Nigerian brothers will love this Recipe
Now that’s what I create recipes for, thank you!
You are so welcome!
This looks like party jollof rice. Just add dodo(plantain) for me and I’m good to go😀.
This looks great. But I no gree, Naija Jollof is still the GOAT.
Hi Binta! Naija for life! Although, trying out this recipe will certainly confirm the differences in Nigerian and Ghanaian jollof, each with unique appeal.