Ghana : Jollof Rice (Ghana Style)

What you need

For a serving of 4 – 6 

  • 6 large tomatoes
  • 4 large onions
  • 6 cloves of pressed garlic
  • 2 chillies (optional)
  • 2 tablespoons of tomato paste
  • vegetable oil
  • 500g of beef, chicken or lamb (alt: mixed vegetables)
  • 800g long grain rice
  • 1,5 litres of water or stock (± 1 stock cube, depending on how much meat is used)
  • 1 teaspoon each of ground white and black pepper


Put tomatoes into the blender and set aside. Then, in a non-stick pot, fry pre-cooked meat in oil. When these have browned, remove and set aside.

Add onions and fry until soft before adding garlic and blended tomatoes. Add meat stock and/or stock cube(s), tomato paste, ground white and black pepper and stir. Remember to season strongly because rice will later be added to this sauce.

Cook for ± 10 minutes on medium heat before adding rice. Stir and mix well before covering. Cook on low heat for ± 20 minutes. Add vegetables and mix well. Add about 1 cup more of water and continue to cook on low heat until rice is done.



    Cynthia Prah

    Recipe and Preparation

    Cooking and preparation by Gladys Ayipe and Cynthia Prah.


    Recipe courtesy of Cynthia Prah.

    Cynthia Prah is a mother and homemaker living in Accra, Ghana. She is an excellent cook with a crowd of people who would enthusiastically testify to this. Luckily for me, she is also one of my dear aunts.

    Camera and Editing

    Tuleka Prah


    Judith Holzer

    Sound Mixing

    René Corbett


    Title: We’re Doing Fine

    Artist: False Awakening

Video Transcript

“Now the tomatoes are ready to go into the blender. It’s better to use the pulse button because you don’t want it very, very smooth.

What you do is to fry the meat a little. Brown it actually; it’s already cooked, it doesn’t need too much cooking time. You need a fairly high flame so that it can brown quickly.

And then, in the same oil, fry the onions. And then, when they start softening a bit, you add your garlic, followed immediately by the tomatoes. Then, add the stock for flavour.

And then, let it cook. When it cooks down a little, and you see that it’s about getting like halfway done, you add the rice. Here in the tropics we wash about literally everything because we don’t know where the rice has been kept.

So, you add the rice to the gravy that you’re making. Give it a stir, so that the sauce is evenly distributed. And then, cover it.

When the rice is about halfway cooked, add the meat. Stir. Add your vegetables, in this case we’re using carrots. It can be any vegetable of your choice really. Carrots can also go with string beans; you can add some bell peppers. But we have to remember that you add this when you have about ten minutes cooking time. No more otherwise you’ll get very soggy vegetables.”