• Yoshika Lowe

Jollof Rice (West Africa)

Jollof Rice is a dish popular in Ghana as well as many west African countries including Nigeria, Gambia, Liberia, Sierra Leone, Ivory Coast and Cameroon. The dish varies from country to country, but the main ingredients are rice and tomatoes.


1/4 teaspoon salt

1/3 cup all-purpose flour

1 teaspoon curry powder

1/4 teaspoon black pepper

1 1-1/2-pound beef, chicken or pork, cut into 1-inch cubes

2 tbsp cooking oil

1 cups chopped onion

1/2 cup chopped green sweet pepper

1 to 2 hot peppers, such as jalapeno or serrano, finely chopped* (optional)

4 cloves garlic, minced

2 14-1/2-ounce cans diced tomatoes with herbs

2 14-1/2-ounce cans vegetable or chicken broth

1 6-ounce can tomato paste

1 cup chopped carrots

2 teaspoon dried thyme, crushed

1 bay leaf

1-1/4 cups long grain rice

In a 1-quart self-sealing plastic bag combine flour, curry powder, salt, and pepper. Add half the meat cubes. Seal bag; shake to coat meat. Repeat with remaining meat cubes.

In a 4- to 6-quart stock pot or Dutch oven brown pork cubes, half at a time, in hot oil until lightly browned; remove and set aside. Add onions, hot peppers, green pepper and garlic to oil in pan. Cook, stirring occasionally, until lightly browned. Add undrained tomatoes, broth, and tomato paste, stirring well. Bring to boiling. Add meat, carrots, thyme, and bay leaf. Return to boiling; reduce heat. Cover and simmer over low heat for 25 minutes. Stir in rice; cover and continue cooking over low heat about 25 minutes more or until rice and meat are tender and most of the liquid is absorbed, stirring occasionally. Discard bay leaf. Makes 8 to 10 servings.

*Note: Put gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot soapy water after handling chili peppers.

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