gh-lgflagUnusual Fact: Lake Volta, in the Volta region of the country, is the world’s largest man-made lake. It’s 250 miles long and covers 3,283 square miles, or 3.6 percent of Ghana’s area.

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Ghana brought a pop of colour into a cold night way back in September. For Ghana I made Jollof rice, which is rice cooked with some stock, tomatoes and vegetables. I read a range of recipes which all called for different kinds of vegetables stocks and meats. So this is a very versatile dish that you can change to really make it as personalised as you like once you have the basic weights and quantities down.


We served ours with ‘charcoal’ chicken and some lovely fresh pomegranate seeds on top. This was super easy to make, only I would suggest keeping an eye on the rice to ensure it doesn’t burn and stick to your pot…


Ghanian Jollof Rice recipe by Foods from Africa


200g basmati rice (washed and rinsed)

200mls tomato passata (or you can substitute this with 1 large tomato, 1 medium onion and 1 large bell pepper blended together)

1 scotch bonnet (de-seeded and chopped)

1/2 tablespoon olive oil (I always cook with olive oil but for more authenticity, use peanut/groundnut oil)

1 medium-sized onion (chopped)

2 garlic cloves (peeled and crushed)

2 medium-sized carrots (chopped)

250g sweet corn

200g fresh or frozen peas

200mls chicken or beef stock

1 pomegranate (de-seeded) or 100g of fresh or dried arils

Salt and Pepper to taste


Heat your oil of choice in a pot or Dutch oven. When hot, add the chopped onions and crushed garlic and fry until translucent. Your stove should be set to medium heat.

Add the chopped carrots and fry for another 2 – 3 minutes stirring constantly.

Add the tomato passata and scotch bonnet. Bring to boil, stirring occasionally,

Add the washed rice and the chicken stock to the pot. Season to taste.

Cover the pot, reduce the heat to low – medium and let simmer for 15 – 20 minutes.

Add the peas, replace the lid and allow to simmer for another 5 minutes.

Take off the heat at the end of the cooking time, and you may leave covered for another 5 minutes before serving.

Sprinkle the pomegranates over the rice. Pair with chicken drumsticks, stewed beef and plantains and enjoy!


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