Authentic Ghanaian Jollof Rice: Tei Hammond’s Traditional Recipe

Introduction to Ghanaian Jollof Rice

Jollof rice stands as one of West Africa’s most celebrated culinary treasures, with each country in the region claiming their version as the best. Among these variations, Ghanaian jollof rice holds a special place with its distinctive rich flavor profile, perfect texture, and cultural significance. Today, we’re exploring Tei Hammond’s authentic Ghanaian jollof rice recipe, which captures the essence of this beloved dish that has traveled beyond the borders of Ghana to become an international favorite.

Jollof rice is more than just a dish in Ghana—it’s a cultural institution that brings families together during celebrations, festivals, and everyday meals. The magic of Ghanaian jollof lies in its perfectly balanced flavors: the sweetness of tomatoes, the depth of aromatic spices, and the subtle heat from peppers. Tei Hammond’s recipe honors these traditional elements while making the dish accessible to home cooks everywhere.

The History and Cultural Significance

Jollof rice originated from the Wolof people of Senegal and Gambia, where it was known as ‘Benachin’ meaning ‘one pot’ in the Wolof language. Over centuries, the dish spread throughout West Africa, with each country developing its own unique interpretation. Ghana’s version has evolved to feature a distinctive smoky flavor—often referred to as ‘party jollof’—that comes from the slightly charred bottom layer of rice.

In Ghanaian culture, jollof rice frequently appears at important gatherings from weddings to funerals, birthday celebrations to religious festivals. Its vibrant red-orange color symbolizes joy and festivity, making it the perfect centerpiece for any special occasion. Tei Hammond’s recipe captures this cultural heritage while adding her own personal touches that have been passed down through generations.

Essential Ingredients for Authentic Ghanaian Jollof Rice

The foundation of any great jollof rice begins with quality ingredients. Tei Hammond’s recipe calls for specific components that create the authentic flavor profile distinctive to Ghanaian jollof:

Main Ingredients

• 2 large yellow onions, roughly chopped
• ⅓ cup vegetable oil, plus 2 tablespoons (divided)
• 14 oz diced tomatoes (2 cans)
• 6 oz tomato paste (1 can)
• Long grain rice (preferably parboiled rice)
• Chicken or vegetable bouillon cubes
• Fresh or frozen vegetables (optional for added nutrition and color)

Spices and Seasonings

• Curry powder
• Garlic powder
• Ground ginger
• Dried mixed herbs
• Salt and pepper to taste
• Scotch bonnet peppers (for authentic heat, adjust to preference)

The quality of your tomato products significantly impacts the final dish. Traditional Ghanaian cooking often uses fresh tomatoes blended with bell peppers, but Tei Hammond’s recipe offers a convenient alternative with canned diced tomatoes and tomato paste that still delivers authentic flavor.

Preparation Method: Step-by-Step Guide

Creating authentic Ghanaian jollof rice requires patience and attention to detail. Follow Tei Hammond’s method for guaranteed success:

Preparing the Base Sauce

1. Begin by heating ⅓ cup of vegetable oil in a large, heavy-bottomed pot over medium heat.
2. Add the roughly chopped onions and sauté until translucent and fragrant, about 5 minutes.
3. Pour in the canned diced tomatoes and tomato paste, stirring to combine.
4. Add the curry powder, garlic powder, ground ginger, dried herbs, and crushed bouillon cubes.
5. Cook the sauce for 20-30 minutes, stirring occasionally, until it reduces and the oil begins to separate from the tomato mixture. This step is crucial for developing the deep flavor base.

Cooking the Rice

1. While the sauce simmers, rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
2. Once the sauce has reduced properly, add the rinsed rice to the pot, stirring gently to coat each grain with the tomato mixture.
3. Pour in water or stock (approximately 2 cups of liquid for every cup of rice, though this may vary depending on your rice type).
4. Bring the mixture to a boil, then reduce to a low simmer and cover tightly with a lid.
5. Allow the rice to cook undisturbed for about 25-30 minutes, or until tender and all liquid has been absorbed.
6. For authentic ‘party jollof’ flavor, once the rice is nearly done, turn the heat to the lowest setting and let it continue cooking for another 10-15 minutes to develop a slightly charred bottom layer.

Final Touches

1. When the rice is fully cooked, gently fluff it with a fork, being careful not to break the grains.
2. If adding vegetables, you can either mix them into the hot rice to warm through, or sauté them separately in the remaining 2 tablespoons of oil and serve on top.
3. Let the jollof rice rest for 5-10 minutes before serving to allow the flavors to meld together perfectly.

Tips for Perfect Ghanaian Jollof Rice

Tei Hammond shares these professional tips to ensure your jollof rice turns out perfectly every time:

• The Right Pot: Use a heavy-bottomed pot or Dutch oven that distributes heat evenly to prevent burning.
• Patience with the Base Sauce: Don’t rush the initial cooking of the tomato sauce. This step develops the deep, rich flavor characteristic of Ghanaian jollof.
• Rice Selection: Long-grain parboiled rice works best as it maintains its structure without becoming mushy.
• The Perfect Ratio: While the general rule is 2 parts liquid to 1 part rice, you may need to adjust based on your specific rice and cooking vessel.
• The Steam Trap: Some Ghanaian cooks place a clean kitchen towel between the pot and lid to trap steam and ensure even cooking.
• The No-Peek Rule: Resist the urge to frequently check the rice as it cooks. Each time you lift the lid, you release essential steam.
• Developing the Socorrat: The crispy bottom layer (similar to the Spanish paella’s ‘socarrat’) is highly prized in Ghanaian jollof. Control your heat carefully to achieve this without burning.

Serving Suggestions and Traditional Accompaniments

Ghanaian jollof rice is versatile enough to be enjoyed on its own, but traditionally it’s served with complementary sides that enhance the overall dining experience:

Protein Options

• Grilled or fried chicken
• Grilled fish (especially tilapia)
• Beef or goat stew
• Fried plantains (kelewele)

Side Dishes

• Avocado slices
• Fresh tomato and onion salad
• Shito (Ghanaian hot pepper sauce)
• Fried ripe plantains (known as ‘dodo’)
• Coleslaw (a popular accompaniment in modern Ghanaian dining)

For a truly authentic Ghanaian experience, serve the jollof rice family-style in a large communal dish, allowing everyone to help themselves according to their appetite. This communal dining style reflects the importance of sharing and togetherness in Ghanaian culture.

Variations and Adaptations

While Tei Hammond’s recipe provides an authentic base, there are several variations you might consider based on regional preferences or dietary needs:

Regional Variations

• Northern Ghanaian Style: Often includes more aromatic spices like cloves and cinnamon
• Coastal Variation: Might include seafood like shrimp or crab
• Vegetarian Version: Uses vegetable stock and adds more vegetables like carrots, peas, and bell peppers

Modern Adaptations

• One-Pot Meat Jollof: Proteins cooked directly with the rice
• Brown Rice Jollof: A healthier option using brown rice (note: requires more liquid and longer cooking time)
• Coconut Jollof: Substituting some of the cooking liquid with coconut milk for a subtle tropical flavor

Frequently Asked Questions

Q: What makes Ghanaian jollof rice different from Nigerian jollof?

A: Ghanaian jollof typically uses jasmine or long-grain rice and often has a smoky flavor from the slightly charred bottom. It tends to be less spicy than Nigerian jollof and sometimes includes vegetables mixed directly into the rice. The tomato base is usually cooked longer, resulting in a deeper flavor profile.

Q: Can I make jollof rice ahead of time?

A: Yes, jollof rice reheats beautifully and many say it tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days, and reheat thoroughly before serving.

Q: Is it necessary to use Scotch bonnet peppers?

A: While Scotch bonnet peppers provide the authentic heat level and unique flavor, you can substitute with habaneros or even regular chili peppers based on your heat tolerance. For a milder version, remove the seeds and membrane from the peppers.

Q: What can I do if my jollof rice is too dry?

A: If your rice seems too dry during cooking, add a small amount of hot water or stock (about ¼ cup at a time), cover, and continue cooking on low heat until the rice is tender. Be careful not to add too much liquid at once.

Q: Can I use brown rice for a healthier version?

A: Yes, brown rice can be substituted, but you’ll need to increase both the liquid amount (by approximately ½ cup per cup of rice) and the cooking time (by about 15-20 minutes). The texture will be different from traditional jollof but still delicious.

The Significance of Jollof Rice in West African Cuisine

Jollof rice represents more than just food in West African culture—it symbolizes heritage, celebration, and regional pride. The friendly rivalry between Ghana and Nigeria over who makes the best jollof (often called the ‘Jollof Wars’) has become a cultural phenomenon that highlights the dish’s importance to national identity.

By learning to prepare Tei Hammond’s Ghanaian jollof rice, you’re participating in a culinary tradition that spans generations and connects millions of people across West Africa and its diaspora. Whether served at a lavish celebration or as a comforting weeknight meal, jollof rice continues to bring people together through its irresistible flavors and cultural significance.

The next time you prepare this dish, remember that you’re not just cooking a meal—you’re continuing a cherished tradition that has sustained and delighted generations of West Africans. Tei Hammond’s recipe offers an authentic gateway into this rich culinary heritage, allowing you to bring a taste of Ghana to your own table, wherever you may be.

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

Read full bio of Shinta