Ghanaian Jollof Rice

Name: Ghanaian Jollof Rice with Scotch Bonnet
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Ghanaian
Ingredients: 1 large yellow onion, divided; 4 Roma tomatoes; 2 red bell peppers; 8 cloves garlic; 2 inch piece fresh ginger; 2 scotch bonnet peppers; 1/4 cup neutral oil; 3 tbsp tomato paste; 2 Maggi cubes; 2 bay leaves; 1 tbsp curry powder; 1 tsp dried thyme; 2 cups long-grain rice, washed; 2.5 cups chicken or vegetable stock

Ghanaian Jollof Rice is a deeply flavorful one-pot rice dish built on a spiced tomato-pepper base that steams long-grain rice to fluffy perfection. Its standout trait is the rich, slightly charred pepper and tomato foundation blended with scotch bonnet heat and Maggi seasoning.

🌍Ghanaian 🏷️Jollof rice 🏷️Ghanaian food 🏷️West african 🏷️Rice Spicy

🏷️

🏷️Tomato

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thegoldenbalanceonTikTok

Total

1h 10m

Servings

4

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by thegoldenbalance

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thegoldenbalanceonTikTok

Ingredients

1 large yellow onion, divided
4 Roma tomatoes
2 red bell peppers
8 cloves garlic
2 inch piece fresh ginger
2 scotch bonnet peppers
1/4 cup neutral oil
3 tbsp tomato paste
2 Maggi cubes
2 bay leaves
1 tbsp curry powder
1 tsp dried thyme
2 cups long-grain rice, washed
2.5 cups chicken or vegetable stock

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Instructions

1
Finely dice half of the onion and roughly chop the other half.
2
In a blender, combine the roughly chopped onion, tomatoes, red bell peppers, garlic, ginger, and scotch bonnet peppers.
3
Blend until a smooth sauce forms.
4
Heat a generous amount of oil in a large, deep pot over medium heat.
5
Add the diced onion and sauté until softened. Then, add the tomato paste and cook for at least 5 minutes, stirring frequently, to cook out the raw flavor and develop a deep red color.
6
Pour the blended sauce into the pot and stir. Cook the sauce, stirring occasionally, until it has thickened considerably and the oil begins to separate.
7
Add the Maggi cubes, bay leaves, curry powder, and dried thyme. Stir to combine.
8
Add the washed long-grain rice to the pot and stir until every grain is coated with the sauce.
9
Pour in enough stock to just cover the rice and stir to combine.
10
Place a piece of parchment paper directly on top of the rice, followed by a layer of aluminum foil. Cover tightly with a lid.
11
Bring the mixture to a light bubble, then reduce the heat to low. Let the rice steam for 30-40 minutes, stirring once midway through the cooking time.
12
Once cooked, remove from heat, discard the bay leaves, and fluff the rice with a fork before serving.

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Tips & Notes

Pro tips

Blend the tomatoes, peppers, garlic, and ginger until completely smooth before cooking to ensure a silky, evenly distributed sauce that clings to every grain.
Toast the rice briefly in hot oil before adding liquid—this adds a subtle nuttiness and prevents mushiness.
Reserve a portion of the blended mixture uncooked and stir it in after steaming for a brighter, fresher tomato note that cuts through the richness.
Don't stir the rice after liquid is added; let it steam undisturbed so grains cook evenly and separate.

Substitutions

Scotch bonnet peppers → Habanero or Thai bird's eye chili (similar heat; adjust quantity to taste)
Maggi cubes → Bouillon cubes or 1 tsp salt plus 1/4 tsp MSG (maintains umami depth)
Neutral oil → Vegetable, canola, or peanut oil (no flavor change)
Roma tomatoes → Canned crushed tomatoes (reduce liquid in recipe; use 1 14oz can)

Storage & make-ahead

Store in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water or microwave covered, stirring occasionally.

Common Questions

What's the difference between Ghanaian and Nigerian Jollof Rice?

Ghanaian Jollof emphasizes a slightly drier texture and deeper tomato-pepper flavor with less oil, while Nigerian versions tend to be oilier and spicier. Both use similar base ingredients but differ in seasoning ratios and cooking technique.

Can I use canned tomatoes instead of fresh Roma tomatoes?

Yes. Use one 14oz can of crushed tomatoes plus 1 tbsp tomato paste to replace the 4 fresh tomatoes and 3 tbsp paste. Reduce liquid slightly since canned tomatoes release more water.

How do I know when the rice is done?

The rice is done when all liquid is absorbed, grains are tender but separate, and the bottom layer forms a light golden crust (called socarrat). This takes 18–22 minutes after liquid comes to a boil.

What can I substitute for scotch bonnet peppers?

Use 1–2 habaneros or 2–3 Thai bird's eye chilies for similar heat. For milder flavor, use 1 additional red bell pepper instead. Adjust to your heat tolerance.

Can Jollof Rice be made ahead?

Yes. Store in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water, or microwave covered for 2–3 minutes, stirring halfway through.