Ghanaian Jollof

Ghanaian Jollof-009.jpg

Although a beloved dish in both West African countries, I believe there is a distinct difference between Ghanaian and Nigerian Jollof. The Ghanaian version puts emphasis on meaty flavour that comes from a strong stock; whereas, the Nigerian counterpart concentrates on the frying and flavouring of the tomato base. This is my humble observation as a Southern African who didn't grow up on this wonderfully aromatic dish - needless to say, I love both.

This recipe serves 3-4 people.


I jar of Jollof Sauce

4 Tablespoons cooking oil

500g Corn-fed chicken/beef/lamb

1 Medium onion chopped

1 Clove garlic minced

1 Teaspoon grated ginger

2 Teaspoons curry blend

1 Chicken or veg stock cube

500ml Approx. meat stock

500g Basmati rice

Handful of peas or chopped carrots or mixed vegetables


  • First - make the stock. Boil the meat in 1.5 - 2 litres of water with a roughly chopped onion, teaspoon of grated ginger, teaspoon of minced garlic, 2 teaspoons of curry (or other favourite seasoning), salt and pepper for 45 minutes or 25 minutes for chicken. Don't cook the meat until tender; you will need to fry it and cook it in the Jollof Rice in the steps that follow.
  • Drain the meat and set the stock aside.
  • Parboil the unwashed rice for around 8-10 minutes till it's just starting to soften then, drain into a sieve. Cool the rice under cold running water and set aside.
  • Heat the cooking oil in a medium sized saucepan and fry the boiled meat until just browned on all sides and once again set aside.
  • In the oil leftover in the saucepan, add the chopped onion and fry until soft. Mix in the garlic and stock cube and fry for an additional minute.
  • Pour in the Jollof Sauce and simmer for two minutes before mixing in the parboiled rice.
  • Next goes in the meat stock - just enough to cover the rice. Cover the pan with aluminium foil and over that the lid. Leave the rice to steam for 10 minutes.
  • Now remove the lid and foil, add the meat to the rice and mix through.
  • Finally add the vegetables, cover and leave to cook for a further 10 minutes.
  • Once the rice and vegetables are cooked, serve hot with a tasty salad.


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