Jollof Rice

Jollof is the dish West Africa argues about, and the argument is the point. This is a Ghanaian style Jollof, cooked in a rich tomato and pepper base until the rice takes on the colour and the bottom catches just slightly.

A spoon of Shito stirred through the base does two things at once, adds heat and adds the caramelised onion depth that Jollof lives on.

Serves 4 to 6

Ingredients

• 2 cups long grain rice, rinsed until the water runs clear
• 4 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, crushed
• 1 thumb of ginger, grated
• 3 tablespoons tomato paste
• 1 tin chopped tomatoes
• 1 red capsicum, roughly chopped
• 2 tablespoons Coast of Gold Shito Pepper Sauce, Medium or Hot
• 1 teaspoon dried thyme
• 2 bay leaves
• 500ml stock, chicken or vegetable
• Salt to taste

Method

1. Blend the tinned tomatoes and the capsicum to a smooth puree. Set aside.
2. Heat the olive oil in a heavy pot with a tight lid. Add the onion and cook slowly for ten minutes until soft and golden.
3. Add the garlic and ginger, cook two minutes.
4. Add the tomato paste and fry it out for four to five minutes until it darkens. This step is not optional, it is where the depth comes from.
5. Pour in the blended tomato and capsicum. Cook uncovered for ten to fifteen minutes, stirring, until it reduces and the oil starts to separate at the edges.
6. Stir in the Shito, thyme, bay leaves and salt.
7. Add the rinsed rice and stir until every grain is coated in the red base.
8. Pour in the stock, bring to a boil, then drop to the lowest heat. Cover tightly. Do not lift the lid for 25 minutes.
9. Turn the heat off and leave it covered another ten minutes. Then fluff with a fork.
10. Serve with an extra spoon of Shito on the side for anyone who wants more.

Notes

Rinse the rice properly. Excess starch is the difference between separate grains and a claggy pot.

The slightly toasted layer at the bottom is wanted, not a mistake. In Ghana it is the piece people fight over.

Frequently asked questions

What makes Ghanaian Jollof different?

Ghanaian Jollof typically uses long grain rice and leans on a deeply cooked tomato and pepper base with aromatic spice. Nigerian Jollof is usually parboiled rice with a smokier finish. Both are correct, depending on who you ask.

How spicy should Jollof be?

Warm rather than punishing. Two tablespoons of Medium Shito through the base gives a gentle background heat everyone can eat. Put the Hot jar on the table for people to build from there.

Can I make Jollof vegan?

Yes. Use vegetable stock. Coast of Gold Shito is plant based and contains no fish or shrimp. It does contain soy.