Beef jollof

Ingredients

• 225–454 g (½–1 lb)boneless beef
• 3 clovesgarlic
• 2.5 cm (1 inch)ginger
• ½green bell pepper
• as required (optional)scotch bonnet pepper
• ½onion
• as requiredsalt
• 120 ml (½ cup)oil
• 45 ml (3 tablespoons)tomato paste or purée
• 1 largeonion
• 30 ml (2 tablespoons, optional)turkey berries
• as requiredpepper
• 2 large, choppedtomatoes
• ½ teaspooncurry powder
• 1bay leaf
• 480 ml (2 cups)rice
• 360–480 ml (1½–2 cups; adjust to the rice)water
• as requiredsalt

Instructions

1. 1

   Cook the beef

   Cut the beef into your preferred sizes. Blend the garlic, ginger, green bell pepper, scotch bonnet if using, half an onion and salt, then pour the mixture over the beef. Cook over high heat until tender, adding water as needed.

2. 2

   Make the stew

   Blend the large onion with the turkey berries and pepper, if using, and set aside. Heat the oil in a saucepan; when hot, fry the cooked beef and set it aside. Stir-fry the tomato paste for about 2 minutes, then add the blended mixture and chopped tomatoes. Add salt, curry powder and the bay leaf, cover and simmer over high heat for about 5 minutes.

3. 3

   Cook the jollof

   Wash the rice until the water runs clear, then add it to the stew along with the leftover beef stock and water as needed. Check and adjust the salt. Cover tightly and bring to the boil. As soon as it boils, remove the lid and stir from the bottom upwards with a thin wooden ladle or long fork. Cover tightly and simmer over low heat for 10–12 minutes. Remove the lid and stir again, then mix in the beef. Cover tightly and simmer for 10 more minutes, until the rice is cooked through. Serve with coleslaw.

What is beef jollof?

Jollof is a West African rice dish cooked with a tomato-based sauce, with regional styles and household variations across the region. This Ghanaian version combines the rice with beef that is first simmered until tender and then fried.

The method builds flavour in stages: beef stock enriches the rice, while tomato, onion and spices form the stew. The result is a complete one-pot dish served here with coleslaw.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 34g protein, 89g carbs, 60g fat.

Rice provides most of the carbohydrates, while the beef contributes protein and the oil adds much of the fat. For a more balanced plate, serve a generous side of coleslaw or other fresh vegetables alongside a measured portion of jollof.

Build flavour with the beef

Beef marinade: blending the garlic, ginger, peppers, onion and salt helps coat the meat evenly before cooking. Cut the beef into similar-sized pieces so they become tender at roughly the same pace.

Beef stock: keep the liquid left from cooking the meat; it goes into the rice with the water. Add water during the beef-cooking stage only as needed to keep the meat cooking until tender.

Fry the stew in stages

Hot oil: fry the cooked beef in the saucepan, then take it out so it can be added back later. The recipe uses the same oil to start the tomato base.

Tomato base: stir-fry the tomato paste for about 2 minutes before adding the blended onion mixture and chopped tomatoes. The covered simmer of about 5 minutes gives these ingredients time to cook together.

Get the rice texture right

Rinsing: wash the rice until the water runs clear before adding it to the stew. This is the preparation specified in the recipe.

Stirring: once the rice reaches a boil, stir from the bottom upwards, then cover it and lower the heat. Stir again after 10–12 minutes, add the beef, and cook covered for a further 10 minutes.

Judge doneness by the rice

The recipe’s timing is about 20–22 minutes of covered simmering after the initial boil, with a stir partway through. Rice brands can absorb liquid differently, so the water amount is given as a range and should be adjusted to suit the rice.

At the end, the rice should be cooked through. Keep the pan covered during the low simmer, as directed, and avoid raising the heat to hurry it along.

Serve it with something fresh

Coleslaw: serve it alongside the jollof, as suggested in the recipe. Its crisp, cool texture contrasts with the warm rice and tender beef.

Portions: divide the rice and beef evenly between three servings. Try to include a little beef stock-seasoned rice and some of the tomato mixture in each portion.

Recipe notes & tips

• Cut the beef into evenly sized pieces so they cook at a similar rate.
• Reserve the beef stock after cooking the meat to add flavour to the rice.
• Fry the beef in batches if needed so the pieces have room in the pan.
• Taste and adjust the salt before covering the rice to cook.
• Use the lower amount of water first if your rice brand tends to cook soft.

Variations

• Adjust the heat: leave out the scotch bonnet for a milder pot.
• Use turkey berries: include them in the blended onion mixture for the optional version in the recipe.
• Change the beef cut: choose another boneless cut, allowing for the same tender-cooking cue.
• Add vegetables: serve extra vegetables alongside the jollof with the coleslaw.
• Make it more tomato-forward: use the listed chopped tomatoes and tomato paste without changing their amounts.

Common mistakes to avoid

• Discarding the stock: save the liquid from cooking the beef to add to the rice.
• Adding the beef too early: fry it first, set it aside, and stir it into the rice at the specified stage.
• Skipping the rinse: wash the rice until the water runs clear before cooking.
• Leaving the lid loose: cover the pan tightly during the simmering stages.
• Using high heat for the rice simmer: lower the heat after stirring at the boil.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until steaming hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions