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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.

Ingredients

Units Scale
  • 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
  • 2 tsp salt (adjust to taste)
  • 5 cups water (adjust as needed)

Instructions

  1. 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.
  2. Blend the tomato mix: In a blender, combine tomatoes, red bell peppers, habanero peppers, scotch bonnet, garlic, ginger, and onion. Blend until smooth.
  3. 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.
  4. 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.
  5. Add beef and broth: Stir the cooked beef and 2 cups of reserved broth into the stew. Let simmer for 5 more minutes.
  6. 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).
  7. Cover tightly and cook on low heat for 25–30 minutes, checking occasionally. Fluff rice gently as needed.
  8. 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.

Nutrition

Find it online: https://yumfoodusa.com/jollof-rice/