Ghanaian Jollof rice

Ghanaian Jollof rice

Ghanaian Jollof rice


October 25, 2015

Ghanaian Jollof rice 0 5 0
Ghanaian Jollof rice


400g of rice

8 chicken thighs cut into pieces

2 large tomatoes

3 tbsp vegetable or sunflower oil

2 large onions

3 tbsp tomato purée

1-3 scotch bonnet peppers

3 cloves garlic


1Chop half the onions, the garlic, scotch bonnet peppers and ginger ready for blending

2Blend and season the blend with spices of your choice and add salt to taste

3Add the blend to the chicken pieces in a pot or pan to cook for 10-15 minutes

4While the chicken is cooking and in a separate pot add tomato puree and diced onions and fry for 5-7 minutes in vegetable oil stirring throughout.

5Add blended tomatoes and half the onions to the pot and continue to cook for a further 15 minutes

6Drain the chicken stock from the chicken pot and add the stock to the blended tomatoes, tomato puree and diced onion mix (jollof gravy)

7Continue to cook for a further 15 minutes stirring regularly

8Whilst the jollof gravy is cooking fry the chicken pieces in a pan in vegetable oil

9Add the fried chicken pieces to the jollof gravy

10Add the rice to the jollof gravy, cover tightly and reduce the heat to low for the rice to steam cook.


Broiler chicken takes more time to cook properly so adjust as necessary.
Adding the rice to the jollof gravy is crucial. Adjustments should be made to add a little less rice or little more water (mixed with spices and perhaps a little salted) if the rice is too much.
The chicken pieces can be had separately without adding them to the jollof gravy as is usually the practice at parties


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