"The key to happiness is truly Jollof Rice! 🧡🍚
Like many, I have been eating Jollof rice since growing up and a staple dish to have in 🇬🇭 Ghanaian/other African households and hall parties. Today I’m sharing my Jollof rice recipe. You can pair it with any rice you want. *Bulgar wheat and Quinoa are both good substitutes if rice ain’t your bag.. Serve with Plantain, beef, chicken and/vegetables."
Jollof Rice
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A Note from Feedfeed
We love this flavorful Jollof rice from UK-based creator @throughannetteslenss. Flavored with tomatoes, bouillon, rosemary and bay leaf, it's a welcome addition to any table.
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every weekend!
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- Recipe Card
Prep time 15mins
Cook time 50mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 large onion, sliced
- 1 15 ounce can plum tomatoes or chopped tomatoes
- 2 tablespoons tomato purée
- 1/2 tablespoon grated ginger
- 2 scotch bonnet peppers (optional)
- 4 cloves garlic
- 4 tablespoons vegetable oil or olive oil
- 1 shrimp bouillon cube, crushed
- 1 Maggi seasoning cube, crushed
- 1 small sprig fresh rosemary, finely chopped
- 2-3 bay leaves
- 4 cups long grain rice, rinsed
- Salt, to taste
Method
Step 1
Add half the onions to a food processor and blend with tomatoes, tomato paste, ginger, scotch bonnet pepper (if using) and garlic.
Step 2
Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Add remaining onion and cook for a few minutes until soft and translucent. Stir in the tomato mixture, lower heat and simmer until thickened. Add the crushed shrimp and Maggi cubes, rosemary and bay leaves.
Step 3
Add the rice and 1 cup water, salt to taste and cover tightly with aluminum foil with a lid on low heat. Alternately, prepare Steps 2-4 in a pressure cooker.
Step 4
After 10-15 minutes, open the pot and stir, ensuring that the rice is not sticking to the bottom of the pot. The rice should have partially absorbed the sauce.
Step 5
Cover and cook for another 15 to 20 minutes on low heat until the rice has fully absorbed the sauce and turned into a deep orange shade. Enjoy!
Step 6
Tips during the cooking process: If the rice is still hard, sprinkle a bit of water on it. If the rice is too wet, remove the foil and create a pad of 2-3 sheets of kitchen paper towels over it (cooking for another 5 minutes) to absorb the extra moisture.