Ghanaian Jollof Rice

Ingredients

• 370 gjasmine rice (or basmati rice)
• 1chicken breast, chopped into 2.5 cm cubes
• 20 mediumraw prawns, peeled and deveined
• 2 largefresh tomatoes, chopped
• 1 largered pepper, chopped
• 1 largeonion, diced
• 3 clovesgarlic, diced
• 2 tspgrated ginger
• 1scotch bonnet chilli, chopped
• 4 tbsptomato purée
• 1 tsp, plus more to tastesalt
• 1 tsp, plus more to tasteblack pepper
• 1 tspground nutmeg
• 1 tbspcurry powder (optional)
• 1chicken stock cube, crumbled
• 2bay leaves
• 5 sprigsthyme, leaves picked
• 2spring onions (optional)
• 240 mlchicken stock
• 1 tbspvegetable or rapeseed oil

Instructions

1. 1

   Soak the rice

   Soak the jasmine rice in water for about 1 hour before cooking. If using basmati rice, skip the soaking.

2. 2

   Blend the sauce

   Blend the tomatoes, red pepper, half the onion, garlic, ginger, tomato purée and chicken stock until smooth, using a blender or food processor.

3. 3

   Season the chicken

   Season the chicken with the curry powder and 1 tsp of salt.

4. 4

   Brown the chicken

   Heat the oil in a non-stick pot over medium heat. Add the chicken and brown it on all sides for about 5 minutes, then transfer it to a plate.

5. 5

   Cook the aromatics

   Add the remaining onion, nutmeg and crumbled chicken stock cube to the pot. Cook for about 3 minutes, until fragrant.

6. 6

   Simmer the sauce

   Pour the blended tomato sauce into the pot, cover and cook over medium heat for 5 minutes.

7. 7

   Rinse the rice

   Drain the rice, then rinse it in a fine-mesh sieve under running water to remove surface starch. Continue until the water is mostly clear; rinse basmati rice this way too.

8. 8

   Add rice and herbs

   Add the rice, bay leaves, thyme and black pepper to the tomato sauce.

9. 9

   Cover the pot

   Return the chicken to the pot and mix everything together. Cover the pot with a sheet of thin foil, then put the lid on.

10. 10

    Cook the rice

    Bring the pot to the boil over medium heat, then reduce the heat to low and cook for 25 minutes.

11. 11

    Add the prawns

    Season the prawns with salt and pepper to taste. Add them to the rice and mix gently, then put the foil and lid back on and cook for 5 minutes.

12. 12

    Finish the rice

    Remove the foil, gently mix the rice once more and cook for a further 5 minutes with just the lid on.

13. 13

    Garnish and serve

    Garnish with spring onions, if desired.

What is Ghanaian jollof rice?

Jollof is a one-pot rice dish popular across West Africa, with regional versions that vary in their seasonings and ingredients. This Ghanaian-inspired version cooks rice in a tomato and pepper sauce, together with chicken and prawns.

Blending the sauce gives it an even base, while the chicken browns before the rice goes in. The prawns are added later so they cook briefly rather than simmering for the full time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 357 calories, 19g protein, 59g carbs, 5g fat.

The rice supplies most of the carbohydrates, while the chicken and prawns contribute protein. The oil is the main added source of fat; serve a portion with extra vegetables or a crisp salad to round out the plate.

The tomato and pepper base

Fresh tomatoes: blended with red pepper, onion, garlic, ginger, tomato purée and stock, they form the sauce that flavours the rice as it cooks.

Scotch bonnet: it brings a pronounced chilli heat. For a gentler result, use less of the chopped pepper or leave it out.

Getting the rice ready

Jasmine rice: soaking it for about an hour is part of this method; allow that time before starting the cooking. Basmati is an alternative and does not need the soak.

Rinsing: wash either variety until the water is mostly clear to remove surface starch. Drain it well before adding it to the sauce.

Build flavour in the pot

Chicken: brown the pieces on all sides first, then set them aside while the remaining onion, nutmeg and stock cube cook in the same pot.

Tomato sauce: give it 5 minutes of covered cooking before adding the rice and herbs. This sequence lets the sauce heat through and combines it with the flavour left in the pot.

Use foil for covered cooking

Foil and lid: after returning the chicken, place thin foil over the pot before fitting the lid. Keep the heat low after the mixture comes to the boil, and leave the pot covered for the 25-minute rice cook.

Finish: add the seasoned prawns, cover again and cook for 5 minutes. After removing the foil, mix gently and cook for another 5 minutes with the lid alone.

Check the finish and serve

Rice: it should be tender after the covered cooking time. If it is not quite ready, keep the pot covered and check again shortly, taking care not to stir vigorously.

Prawns: they need only the final 5-minute covered cook. Serve the rice hot, with sliced spring onions if you like.

Recipe notes & tips

• If using jasmine rice, start soaking it about an hour before cooking.
• Rinse the rice until the water is mostly clear, then drain it well.
• Use a pot with a well-fitting lid to help keep the rice covered as it cooks.
• Keep the heat low after bringing the pot to the boil.
• Stir gently after adding the prawns to avoid breaking up the rice.
• Taste and adjust the salt and pepper before serving.

Variations

• Use basmati: skip the soaking step but rinse the rice as directed.
• Adjust the heat: use less scotch bonnet for a milder pot.
• Skip the curry: leave out the optional curry powder for a different seasoning balance.
• Add spring onions: scatter them over the finished rice for a fresh garnish.
• Make it chicken-only: omit the prawns and cook the rice with the chicken as directed.

Common mistakes to avoid

• Skipping the rice rinse: excess surface starch can make the grains stickier; rinse until the water is mostly clear.
• Cooking on high heat: the base may catch before the rice is tender; reduce the heat to low after the boil.
• Adding prawns too early: they can overcook; stir them in only for the final 5 minutes.
• Stirring vigorously: this can break up the grains; mix the rice gently.
• Lifting the lid repeatedly: heat and steam escape; keep the pot covered during the timed cooking stages.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until piping hot throughout, adding a small splash of water if the rice seems dry; avoid reheating more than once.

Frequently asked questions