Classic Ghanaian Jollof Rice
Ingredients
- 3 cups Basmati rice
- 6 large Fresh tomatoes
- 3 tbsp Tomato paste
- 2 Scotch bonnet pepper
- 2 large Onions
- 4 Garlic cloves
- 1 inch piece Fresh ginger
- 2 tbsp Jollof Rice Spice Mix
- 1/3 cup Vegetable oil
- 4 cups Chicken stock
- 2 Bay leaves
- to taste Salt
Instructions
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1
Wash rice in cold water until water runs clear. Soak for 30 minutes, then drain.
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2
Blend tomatoes, scotch bonnet, 1 onion, garlic, and ginger until smooth.
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3
Dice the remaining onion. Heat oil in a thick-bottomed pot over medium-high heat.
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4
Fry diced onion until translucent, about 3 minutes.
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5
Pour in the blended tomato mixture. Cook on medium-high heat, stirring occasionally, for 25-30 minutes until the oil rises to the top.
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6
Add tomato paste and Jollof Rice Spice Mix. Stir well and cook for 5 more minutes.
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7
Pour in chicken stock, add bay leaves, and season with salt. Bring to a rolling boil.
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8
Add the drained rice. Stir once to distribute evenly.
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9
Reduce heat to the lowest setting. Cover pot tightly with foil, then place the lid on top.
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10
Cook for 30 minutes without opening. Do not stir!
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11
After 30 minutes, check the rice. If cooked through, fluff gently with a fork.
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12
The golden crust at the bottom (kanzo) is the best part. Serve it up!
The quintessential Ghanaian jollof rice — smoky, flavorful, and perfect for any occasion. This recipe uses our Jollof Rice Spice Mix for authentic flavor every time.
