Jollof Rice

Country Of Origin: Ghana 🇬🇭

Jollof rice is a signature West African dish made by cooking rice in a seasoned blend of tomatoes, onions, and peppers until the grains absorb the sauce and develop a deep red or orange color. It is prepared across the region—including in Nigeria, Ghana, Senegal, Sierra Leone, Liberia, The Gambia, and Cameroon—with each country offering its own techniques and distinct flavor profile.

The dish traces its origins to the Wolof-speaking regions of present-day Senegal and The Gambia, where one-pot rice dishes emerged within the Wolof kingdom and gradually spread through trade networks and migration. Early tomato-based rice dishes, such as benachin, provided the foundation for what evolved into jollof rice as the recipe moved eastward and adapted to local ingredients and tastes.

Preparation typically begins with making a concentrated stew base by cooking down tomatoes, tomato paste, onions, and chili peppers. This mixture delivers the core flavor of the dish. Common seasonings include thyme, curry powder, ginger, garlic, and bay leaves, though spice blends vary by region and household.

Broth is often added to the stew before the rice is introduced. Long-grain varieties are generally preferred for their ability to stay separate while absorbing the sauce. The rice is then simmered over low heat until it fully absorbs the liquid, often forming a flavorful crust at the bottom of the pot—a feature many cooks consider essential.

Additional ingredients such as carrots, peas, chicken, beef, or fish may be included, though vegetarian versions are equally popular. The defining characteristic of jollof rice lies in its balance of tomato acidity, pepper heat, and aromatic spices, creating a rich, layered flavor.

Regional variations play a major role in shaping the dish’s identity. Senegalese versions reflect the one-pot origins of benachin and often include larger pieces of vegetables and fish. Nigerian jollof is known for its smoky aroma, developed through cooking methods that allow the rice and stew to caramelize slightly. Ghanaian versions may highlight Scotch bonnet peppers and offer a softer overall texture. Despite these differences, all share the fundamental method of cooking rice directly in a seasoned tomato–pepper mixture.

Jollof rice is enjoyed across West Africa in homes, restaurants, street-food settings, and at festive gatherings. It appears at celebrations, family meals, and communal events, often served alongside fried plantains, grilled chicken, stews, or salads. Popular beverage pairings include hibiscus drinks such as bissap or zobo, ginger beverages, palm wine, beer, and citrus-based soft drinks, all of which complement the dish’s spice and richness.

Our Favorite Recipe: https://tasty.co/recipe/ghanaian-jollof-rice-as-made-by-tei-hammond

You can get yourself a jar of Jollof Rice seasoning here: https://amzn.to/49P7wZl

This amazing Ghana cookbook has over 100 mouth watering recipe for you to make: https://amzn.to/4rdUZVh

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