AUTHENTIC GHANA JOLLOF RECIPE ( How to get the perfect Jollof rice )

Ingredients

• 2 cups Long Grain Parboiled Rice (Lily brand or any high‑quality parboiled rice)
• 2 large Red Bell Pepper (Roasted for smoky flavor)
• 1 medium Beetroot (Adds deep red color)
• 4 medium Tomato (Very ripe, red)
• 1 large Carrot (Optional, for subtle sweetness)
• 2 pieces Fresh Chili (Adjust to heat preference)
• 1/4 cup Fresh Basil Leaves (Packed)
• 1/4 cup Fresh Coriander Leaves (Packed)
• 4 pieces Garlic Cloves (Minced)
• 1 inch Fresh Ginger (Grated)
• 1 large Onion (Chopped)
• 2 pieces Bay Leaf
• 1/2 cup Tomato Paste (Good quality, no added sugar)
• 1/2 cup Vegetable Oil (For frying and blending)
• 2 cups Chicken Stock (Low‑sodium; can use beef or vegetable stock)
• 1 piece Seasoning Cube (Maggi or Knorr)
• 1 tsp Smoked Paprika
• 1 tsp Sweet Paprika
• to taste Salt
• 1/2 tsp Black Pepper
• 2 tbsp Unsalted Butter (Adds richness at the end)
• 300 g Fried Goat Meat (Pre‑cooked, cut into bite‑size pieces)
• 1 cup Mixed Vegetables (optional) (e.g., peas, carrots, green beans)

Instructions

1. Roast Red Vegetables for Tomato Mix

   Preheat oven to 200°C. Place red bell peppers, beetroot (peeled and quartered), tomatoes, carrots, and chilies on a baking sheet. Roast 10 minutes until skins blister, then let cool.

   Time: PT15M

   Temperature: 200°C

2. Blend Tomato Mix

   Transfer roasted vegetables to the blender, add basil and coriander, a splash of water, and blend until completely smooth.

   Time: PT5M

3. Prepare All‑Purpose Stew Base

   In the blender, combine garlic, ginger, onion, bay leaf, a drizzle of oil, and a little water. Blend until smooth.

   Time: PT5M

4. Fry Onions

   Heat vegetable oil (½ cup) in the large pot over medium heat. Add chopped onions and fry 5 minutes, stirring until translucent and lightly golden.

   Time: PT5M

   Temperature: Medium heat

5. Fry Stew Base Mix

   Pour the blended stew base into the pot with the fried onions. Cook, stirring constantly, for 5 minutes until fragrant.

   Time: PT5M

   Temperature: Medium heat

6. Fry Tomato Paste and Pepper Mix

   Add tomato paste and a spoonful of the roasted pepper blend (from step 2) to the pot. Fry 7 minutes, stirring, until the oil begins to separate from the mixture.

   Time: PT7M

   Temperature: Medium‑high heat

7. Incorporate Tomato Mix

   Add the remaining roasted tomato blend, stir well, cover, and let simmer 10 minutes.

   Time: PT10M

   Temperature: Low simmer

8. Season the Stew

   Add seasoning cube, smoked paprika, sweet paprika, salt, and black pepper. Mix thoroughly for 2 minutes.

   Time: PT2M

9. Add Rice and Stock

   Stir in the parboiled rice, ensuring each grain is coated with the sauce. Pour in chicken stock (2 cups) and give a gentle stir.

   Time: PT5M

10. Steam the Jollof

    Cover the pot tightly and reduce heat to low. Let steam for 20 minutes without lifting the lid.

    Time: PT20M

    Temperature: Low heat

11. Finish with Butter, Veggies, and Meat

    After 20 minutes, turn off heat. Gently fold in butter, optional mixed vegetables, and pre‑fried goat meat. Cover and let rest 5 minutes so flavors meld.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

15g

Carbohydrates

70g

Fat

12g

Fiber

4g