West Africa · Main
Ghana Jollof Rice (Spicy Tomato Braised Jasmine Rice)
Aromatic jasmine rice infused with a deeply roasted tomato-ginger sofrito, warm spices, and aromatic stock, crowned with fried plantains.
The story
Ghana Jollof is renowned across West Africa for its use of perfumed Thai jasmine rice and a distinctive, slow-caramelized tomato-pepper base known as stew. Unlike versions using parboiled long-grain rice, Ghanaian technique focuses on steam-infusing delicate grains with intensely spiced stock and roasted rosemary over low heat. It holds pride of place at every Ghanaian celebration.
Cook this next
Chichinga (Ghanaian Beef Skewers with Suya Spice)
Tender charred beef ribbons crusted in roasted peanut flour, crushed spices, and smoked chili.
Kelewele (Spiced Fried Ripe Plantains)
Crisp, caramelized cubes of sweet ripe plantain tossed in fiery ginger, cloves, and African nutmeg.
Waakye (Ghanaian Rice and Beans with Sorghum Leaves)
Fragrant rice and tender cowpeas dyed a striking burgundy with dried sorghum leaf sheaths.
Red Red (Ghanaian Cowpea Stew with Fried Sweet Plantains)
Savory black-eyed peas simmered in rich palm oil and smoked fish, crowned with sweet fried plantains.