Essay On How To Prepare Jollof Rice

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This recipe for Ghanaian jollof rice makes a dish of rice that is vividly coloured red or orange and filled with delicious spice and rich, juicy beef (or other meat). People frequently offer jollof rice, a beloved festive food, during weddings, parties, and other sizable gatherings. A rich, fiery tomato-based sauce used to boil the rice gives it a vibrant color.

Even though there are well-known “jollof battles” between Nigerians and Ghanaians over who produces the best jollof rice, the rice actually has another origin.

West African nation of Senegambia, specifically Senegal, is where jollof is originally from. This rice dish is known there as ceebu jen or thieboudienne. They mix rice, onions, tomatoes, and fish to make it.

It is still unclear how this dish ended up becoming known in the rest of West Africa as jollof, jellof, or jallof.

Some speculate that this may be related to the Wolof tribe in Senegal. Others have also drawn a comparison between jambalaya and jollof rice. Although the dishes appear to be similar, the direct connection has been hotly debated.

I have my own thoughts on how the present jollof, a rice dish made with ingredients not native to West Africa, came to be.

The real rice is what makes up jollof in the first place. The choice of rice will range significantly across the many West African regions, but since we are concentrating on Ghanaian jollof rice here, it is important to be aware of this.

Long grain rice, like Thai jasmine or Basmati rice, is a favorite among Ghanaians.

The plump and separated grain appearance of par-boiled rice, such as that found in Uncle Ben’s style rice, easy cook rice, or what is now known as Golden Sella Basmati rice, is preferred by Nigerians. Prior to grinding, the rice was parboiled in the husk. The end effect is a grain that is stiffer and cooks separately.

While the benefits of the parboiling process make the rice easier to digest, Ghanaians take pride in being purists by avoiding this type of processed rice.

Ingredients

For the meat

• 750 to 800g (1 1/3 lbs) lamb (or beef)
• ½ an onion
• 1 scotch bonnet pepper (habanero is a good substitute)
• 1 bouillon cube
• 3 whole cloves (roughly 1/4 tsp ground)

For the rice

• 4 Tablespoon oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 scotch bonnet pepper (habanero pepper), chopped
• 1 Tablespoon tomato puree (tomato paste)
• 6 large, fresh tomatoes or 1 and ½ cans of tomato, chopped
• 1 seasoning cube/bouillon cube** (or salt to taste)
• 1 teaspoon thyme
• 2 cups long grain rice (Thai jasmine)
• 2 cups hot water or stock/broth
• ½ cup mixed carrots and peas (thawed if frozen or fresh)
• A round of parchment paper that fits inside your cooking pot (see step 11)

Instructions

For the meat

1. Cut the lamb (or beef) into sizeable chunks.
2. Create a paste by blending the ½ portion of onion and lamb seasoning in a food processor or with a mortar and pestle. Then, rub the paste on your meat pieces.
3. If the meat is tough, simmer the meat and sauce paste until the meat is tender, then remove the pieces of meat and grill or fry them so the lamb pieces crisp up.
4. If the meat is tender, it can go straight to the grill for cooking through. Set the cooked meat aside.

For the rice

1. Rinse your rice and start some water boiling (for soaking the rice in step 7). (The rice is washed to remove excess starchiness, which can make the final dish gloopy or sticky.)
2. To make the stew base, heat the oil in a heavy bottomed saucepan.
3. Fry the onions until golden brown. Add the garlic and ginger a few seconds before adding your tomato puree (tomato paste). Fry for just under a minute.
4. Add the thyme and bouillon cube, followed by the tomatoes and scotch bonnet pepper.
5. Cook the sauce for about 15 to 20 minutes. Stir continuously to make sure it is not burning at the bottom.
6. Next, add all the meat and stir to coat it well in the sauce. Continue cooking the stew.
7. While the tomato sauce is cooking, soak the rinsed rice in some boiled water until the stew base is ready.
8. Once the stew is thick, with an oily film forming on the surface, remove half the meat stew from the pot and set it aside for serving. (This is a preference particular to Ghanaians, who will often eat jollof rice with additional stew on the side.)
9. Strain the soaked rice and add it to the pot. Season to taste carefully.
10. Top up the pot with enough water or broth. For those with an experienced eye for rice, this would normally be about 500ml (2 cups). (You may need to add more later if the rice is still hard.) Stir to mix, then bring to a boil, then reduce to medium heat.
11. Once simmering nicely and the moisture has nearly all gone, add the peas and carrots. Then cover with parchment paper right above the rice (to lock in moisture and add natural cooking pressure). Close with an airtight lid. Reduce the heat to low and simmer gently for 20 minutes.
12. Taste the rice. Once the grains are cooked it is ready.
13. The bottom of the pot will have a layer of caramelized jollof with concentrated flavour. For those who want a smoky flavour, raise the heat back to high for a few minutes, and allow the bottom of the pot to toast. Take off the heat and your rice is smoky and ready to eat! Washing the pot will be interesting afterwards, but nothing a good soaking can’t fix.

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