Jollof Rice is a classic West African dish popular across the region, though Ghana and Nigeria famously compete over whose version is best! Ghanaian Jollof is often defined by its aromatic parboiled rice cooked in a rich, deeply flavored, and subtly sweet smoked tomato-pepper base.

Prep Time	Cook Time	Serves
20 minutes	1 hour 15 minutes	6–8

Part A: Ingredients

• Rice: 3 cups Long-grain Parboiled Rice (essential for the right texture).
• Protein: 1 lb Chicken, Beef, or Goat (seasoned, fried, and reserved—optional).
• Base (The “Stew”): 4 large ripe Tomatoes, 1 large Red Bell Pepper, 1 medium Onion, 2-3 Habanero or Scotch Bonnet peppers (adjust to heat preference).
• Liquid/Fat: $1/2$ cup Vegetable oil, 3 cups Chicken or Vegetable stock.
• Aromatics: 1 large Onion, chopped, 3 cloves Garlic, minced, 2 Tbsp Tomato paste.
• Spices: 1 Tbsp Curry Powder, 1 tsp Thyme (dried), 2-3 Bay Leaves, Salt, and Smoked Paprika (optional, for smokiness).

Part B: Instructions

Step 1: Prepare the Base Blend

1. Roughly chop the tomatoes, red bell pepper, whole onion, and chili peppers.
2. Blend these ingredients in a food processor or blender until a smooth purée is formed. Set aside.

Step 2: Cook the Stew (The Sauté)

1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven (the same one you’ll cook the rice in).
2. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for 1 minute.
3. Add the tomato paste and cook for 5 minutes, stirring until it turns a dark, brick-red color (this deepens the flavor).

Step 3: Deepen the Flavor

1. Pour the tomato-pepper purée into the pot. Bring to a rapid simmer.
2. Add the curry powder, thyme, bay leaves, salt, and smoked paprika.
3. Reduce the heat and simmer, uncovered, for 25–30 minutes. The sauce must reduce by nearly half and thicken significantly, and the oil should float to the surface. This removes the raw tomato taste and intensifies the flavor.

Step 4: Cook the Rice

1. Add the parboiled rice and the chicken stock to the reduced stew. The liquid should cover the rice by about 1 inch. Stir everything thoroughly one last time.
2. Bring to a boil, then immediately reduce the heat to the lowest setting, cover the pot tightly, and cook for 20–25 minutes. Do not lift the lid during this time.
3. After 25 minutes, turn off the heat and let the pot sit, covered, for another 10 minutes. This steams the rice perfectly.
4. Remove the bay leaves, fluff the rice gently with a fork, and serve hot, often with the pre-cooked meat and a side of coleslaw.