Ghanaian Jollof Rice Recipe

This jollof rice is a one-pot West African rice dish cooked in a rich, well-seasoned tomato base. Deeply flavorful and perfectly spiced.

Course Side Dish

Cuisine African

Keyword jollof rice, jollof rice recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 313kcal

Add the tomatoes, habanero peppers, onion, garlic, and ginger to a blender. Blend until smooth.
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Pour in the blended mixture and cook, stirring occasionally, for about 15 minutes until thickened and most of the liquid has evaporated. The mixture will pop and spatter as it cooks.
Stir in the tomato paste and cook for about 10 seconds. Add the salt, curry powder, and bay leaves, and stir.
Pour in the chicken broth and stir to combine. Bring to a simmer.
Add the rinsed rice and stir. Reduce the heat to low, cover tightly, and cook for 25 minutes until the rice is tender and the liquid is absorbed.
Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

Keep the heat on low at the end of cooking to prevent the bottom of the rice from burning.
The tomato base should be thick and most of the liquid should be cooked out before you add the rice.
Habanero peppers are a great substitute for scotch bonnet and are much easier to find at a regular grocery store.
For a smoky bottom (party-style jollof), turn the heat up to medium-high for 3 to 5 minutes with the lid on after the rice is fully cooked.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.