Name: Party-Perfect Jollof Rice with Chicken (Jollof Rice/Jolof/Djolof/Benachin)
Yield: Makes 8 to 10 servings
Cuisine: Ghanaian
Ingredients: 5 tablespoons peanut or other vegetable oil; 2 pounds boneless skinless chicken, cubed; or 3 pounds skinless pieces with bones, cut into pieces with a heavy cleaver (for example, cut a thigh or drumstick into 2 pieces) (free range or roasting chickens are recommended); ½ teaspoon ground black or white pepper (optional); 1 teaspoon curry powder or ½ teaspoon dried thyme (or to taste); ½ teaspoon dried ground red pepper; 3 to 4 cups water or broth, or a combination (including up to 1 cup of drained juice from tomatoes); 2 to 3 cups fresh chopped vegetables (such as carrots, green peas, bell peppers, green beans, corn) or frozen mixed vegetables; 2 cups grated or chopped fresh tomatoes, seeded and juices saved; 2 cups long grain white rice (not parboiled); 4 to 5 tablespoons tomato paste; 1 cup finely chopped onion; 1 tablespoon minced or crushed fresh garlic; 1 tablespoon grated fresh ginger; 2 teaspoons salt or seasoned salt; 1 bay leaf (optional)

Preparation info

Makes
8 to 10
servings

Difficulty
Medium

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

“Jollof rice” is one of the better-known classic West African dishes. It is amusing to read that this is the “national dish” of any specific West African country, since it belongs to the entire region, with many variations in name and ingredients. It is sometimes credited with originating among the Wolof people of Senegal and Gambia, but is now claimed by many other West African nations, including Ghana, Nigeria, Liberia, and Sierra Leone. Senegal’s famous “ceebu jen” (from Wo

Ingredients

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Ingredients

Method

Part of