Name: Jollof Rice
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Ghanaian
Ingredients: For the beef and broth:; 2 lbs beef (stew cuts), cubed; 1 medium onion, chopped; 4 cloves garlic, minced; 1-inch knob of ginger, grated; 1 tbsp dried mixed herbs; 1 tsp thyme (fresh or dried); 1/2 tsp black pepper; 1 tsp salt; 2 cups beef broth (from cooking beef); For the tomato base:; 6 large tomatoes; 3 red bell peppers; 2 red habanero peppers; 1 scotch bonnet; 4 cloves garlic; 1 1/2-inch knob ginger; 1 large onion; 1/2 cup tomato paste; For the rice and seasoning:; 3 cups long-grain rice, rinsed; 1/2 cup cooking oil; 2 bay leaves; 2 tbsp bouillon powder; 1/4 tsp anise seeds, ground; 1/4 tsp cloves, ground; 1/4 tsp nutmeg, ground; 1/4 tsp curry powder; 1/2 tsp paprika; 1 tsp white or black pepper

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Ghanaian Jollof Rice is more than just a dish—it’s a cultural icon, a celebration staple, and a comfort food favorite across West Africa. Made with fragrant long-grain rice simmered in a richly seasoned tomato stew and tender chunks of beef, this one-pot masterpiece is smoky, spicy, and deeply flavorful. Perfect for festive gatherings, Sunday dinners, or as the star of your dinner table, this dish embodies bold, soulful cooking.

Why You’ll Love This Recipe

Ghanaian Jollof Rice is a one-pot meal that delivers layers of flavor with every bite. From the juicy, herb-seasoned beef to the slow-simmered tomato base infused with warming spices and aromatic herbs, this dish is both satisfying and exciting. It’s ideal for feeding a crowd and tastes even better the next day, making it perfect for meal prep or celebratory feasts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the beef and broth:

Beef (stew cuts), cubed
Onion, chopped
Garlic, minced
Ginger, grated
Dried mixed herbs
Thyme (fresh or dried)
Black pepper
Salt
Beef broth (from cooking beef)

For the tomato base:

Fresh tomatoes
Red bell peppers
Red habanero peppers
Scotch bonnet
Garlic
Ginger
Onion
Tomato paste

For the rice and seasoning:

Long-grain rice, rinsed
Cooking oil
Bay leaves
Bouillon powder
Anise seeds, ground
Cloves, ground
Nutmeg, ground
Curry powder
Paprika
White or black pepper
Salt
Water

Directions

Cook the beef: In a large pot, combine beef, garlic, ginger, onion, thyme, black pepper, salt, and mixed herbs. Add a small amount of water and simmer until beef is tender. Reserve the broth and set the beef aside.
Prepare the tomato blend: Blend the tomatoes, bell peppers, habanero, scotch bonnet, garlic, ginger, and onion until smooth.
Fry the stew: In a large heavy pot, heat the oil over medium heat. Sauté chopped onion until fragrant. Stir in the tomato paste and fry for 5 minutes. Add the blended tomato mixture, bay leaves, bouillon, and all remaining spices. Cook for 25–30 minutes, stirring often, until the sauce thickens and oil begins to separate.
Combine with beef: Stir in the cooked beef and 2 cups of the reserved broth. Simmer for 5 minutes to combine flavors.
Cook the rice: Add rinsed rice to the pot and stir to coat evenly with the stew. Add enough water to just cover the rice (about 5 cups total liquid, including broth). Cover tightly and cook on low heat for 25–30 minutes, stirring occasionally and checking for doneness.
Finish and steam: Once the rice is tender and the stew is absorbed, turn off the heat and let the rice steam, covered, for 10 minutes.
Serve: Fluff gently with a fork and serve hot, garnished with additional herbs or vegetables if desired.

Servings and timing

Servings: 6–8 servings
Prep Time: 25 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 15 minutes
Calories: 480 kcal per serving

Variations

Seafood Jollof: Replace beef with shrimp or fish for a lighter, coastal variation.
Vegetarian version: Skip the beef and use vegetable broth, adding chickpeas or mushrooms for protein.
Smoky finish: Stir in a teaspoon of smoked paprika or grill the tomato-pepper blend for deeper flavor.
Jollof with fried plantains: Serve alongside sweet fried plantains for a classic Ghanaian pairing.
Extra heat: Add more scotch bonnet to taste for a spicier version.

Storage/reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over low heat with a splash of broth or water to prevent drying out. This dish also freezes well for up to 2 months—thaw overnight and reheat gently.

FAQs

What makes Ghanaian Jollof different from other versions?

Ghanaian Jollof is known for its smoky depth, use of fresh blended peppers, and meat-based broths. It typically features long-grain rice and is more tomato-forward than other regional varieties.

Can I use basmati or jasmine rice?

Long-grain parboiled rice is best, but basmati can be used if adjusted for liquid and cooking time.

Why does my rice turn mushy?

Avoid over-stirring and overcooking. Use just enough water to steam the rice gently, and keep the heat low.

Can I skip the tomato paste?

Tomato paste adds depth and color—it’s recommended for an authentic result, but can be reduced if needed.

Is Jollof rice always spicy?

Not necessarily. You can control the heat by adjusting the number of hot peppers in the blend.

Can I make this dish vegetarian?

Yes, use vegetable broth and omit meat. Add beans, mushrooms, or tofu for texture and protein.

What can I serve with Jollof rice?

It pairs beautifully with fried plantains, grilled chicken, hard-boiled eggs, or steamed vegetables.

How do I get the authentic smoky flavor?

Use a cast-iron or heavy-bottomed pot, allow slight toasting at the base, and consider adding smoked paprika.

Is it okay to cook Jollof in a rice cooker?

Yes, after preparing the stew base on the stove, you can transfer the mixture and rice to a rice cooker to finish.

Can I prepare it ahead of time for parties?

Absolutely—Jollof rice is perfect for make-ahead meals and tends to taste even better the next day.

Conclusion

Ghanaian Jollof Rice is a bold, vibrant dish that captures the heart of West African cuisine. With its fragrant spices, rich tomato base, and tender beef, it’s more than just a meal—it’s a celebration on a plate. Whether you’re new to Jollof or a seasoned fan, this recipe brings authentic flavor and comforting satisfaction every time.

Jollof Rice

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This iconic Ghanaian Jollof Rice is a rich, deeply spiced one-pot dish made with perfectly seasoned beef, tomato stew, and fragrant long-grain rice—bold, smoky, and the perfect centerpiece for any celebration or family feast.

Author: Asma
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Ghanaian
Diet: Halal

Instructions

Cook the beef: In a pot, season beef with garlic, ginger, onion, thyme, black pepper, salt, and dried herbs. Add a bit of water and simmer until tender. Reserve the broth and set beef aside.
Blend the tomato mix: In a blender, combine tomatoes, red bell peppers, habanero peppers, scotch bonnet, garlic, ginger, and onion. Blend until smooth.
Fry the stew: In a large pot, heat cooking oil. Add chopped onion and sauté until fragrant. Stir in the tomato paste and cook for about 5 minutes.
Pour in the blended tomato mixture and add bay leaves, bouillon powder, and all other spices. Simmer on medium heat for 25–30 minutes, or until thick and oil begins to separate from the sauce.
Add beef and broth: Stir the cooked beef and 2 cups of reserved broth into the stew. Let simmer for 5 more minutes.
Cook the rice: Add the rinsed rice to the stew and stir to combine. Pour in enough water to just cover the rice (use total liquid of around 5 cups including broth).
Cover tightly and cook on low heat for 25–30 minutes, checking occasionally. Fluff rice gently as needed.
Once rice is tender and liquid absorbed, turn off heat and let the rice steam, covered, for 10 minutes before serving.

Notes

Use long-grain parboiled rice to prevent sticking and achieve traditional texture.
Adjust spice level by reducing habaneros or scotch bonnet if desired.
Leftovers taste even better the next day and can be reheated or repurposed in wraps.
Top with fried plantains or a side of salad for a complete Ghanaian meal experience.