Ghana Jollof Rice with Sankofa Jollof Seasoning

Every Ghanaian has an opinion about jollof. This is the party-style pot: deep red, a little smoky, and seasoned with one sachet of Sankofa Jollof Rice Seasoning, so it tastes the same every time.

Serves 6 · Prep 15 minutes · Cook about 50 minutes

Ingredients

  • 3 cups (about 600 g) long-grain jasmine or parboiled rice
  • ½ cup vegetable oil
  • 2 medium onions: 1 sliced, 1 roughly chopped
  • 4 ripe plum tomatoes
  • 1 red bell pepper, seeded (optional)
  • 3 cloves garlic and a thumb of fresh ginger, or 1 sachet Sankofa Ginger & Garlic Seasoning
  • 1 scotch bonnet pepper, or Sankofa Pepper Seasoning to taste
  • 3 tablespoons tomato paste
  • 1 sachet (5 g) Sankofa Jollof Rice Seasoning
  • About 2½ cups chicken or vegetable stock
  • Salt to taste
  • Optional: a handful of mixed vegetables (carrots, peas, green beans)

Method

  1. Blend the tomatoes, chopped onion, bell pepper, fresh garlic and ginger, and scotch bonnet until smooth.
  2. Wash the rice in cold water 2 or 3 times, until the water runs almost clear. Drain.
  3. Heat the oil in a heavy pot over medium heat. Fry the sliced onion for 3 to 4 minutes, until soft.
  4. Stir in the tomato paste and fry for 3 to 5 minutes, stirring, until it darkens.
  5. Pour in the blended tomato mix. Cook uncovered for 15 to 20 minutes, stirring now and then, until it thickens and the oil rises to the top.
  6. Stir in the Sankofa Jollof Rice Seasoning (plus the Ginger & Garlic or Pepper seasoning, if you're using them). Add salt to taste and cook for 2 more minutes.
  7. Add the rice and stir until every grain is coated. Pour in stock until it just reaches the top of the rice.
  8. Cover the pot with foil, then the lid. Cook on low heat for 25 to 30 minutes. Stir gently once halfway, and add a splash of water if it looks dry.
  9. When the rice is tender, stir in the vegetables if using. Cover and rest for 5 minutes off the heat, then fluff and serve.

Serve with grilled or fried chicken seasoned with Sankofa Chicken Seasoning, fried plantain, a simple salad and shito.

Tips

  • Keep the heat low in step 8. A thin crisp layer at the bottom of the pot gives party jollof its smoky taste.
  • Sankofa seasonings contain no salt, so taste and add salt yourself.
  • For a vegan pot, use vegetable stock and serve with plantain.

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