By Kwame Smith ( Educator & part time chef ) – Guest Post
“Girls, come to the kitchen. Today we are making Jollof.”
That’s what I told Ama and Esi last Saturday. It was cold outside — Boston cold — but inside our kitchen, it was all warmth, laughter, and the smell of tomatoes and thyme. I wanted to teach them how to make Jollof Rice the way me maame (my mother) taught me back in Accra, standing barefoot in our compound house, fanning the coal pot as the stew cooked down thick and red.
Now I live here, far from Ghana, working two jobs and raising my girls in a city that moves too fast. But when we cook Jollof, time slows down. The kitchen smells like home. It’s not just a dish — ɛyɛ nkɔmɔ (it is a conversation), a way to pass down memory, culture, and love.
So let me tell you the story, step by step, just like I told them.
What Is Jollof Rice?
Jollof is rice cooked in a rich, spicy tomato stew. Every West African country has its version, but of course — Ghana Jollof is the best. Don’t let your Nigerian uncle tell you otherwise. Ours is smoky, well-spiced, and the rice grains never soggy. Wey tin be that soft rice? No, we like it firm, red, and full of flavor.
When I was little, Jollof was for Sundays, weddings, and birthday parties. But now, we cook it when we miss home, or just want something that tastes like ɔdɔ — love.
Ingredients (Serves 4–6)
For the tomato stew base:
- 5 medium ripe tomatoes
- 1 large red bell pepper
- 1 medium onion
- 1 thumb-size piece of fresh ginger
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1–2 Scotch bonnet peppers (kpakpo shito), or any hot chili (adjust to taste)
- ½ cup vegetable oil (sunflower or canola is fine)
For cooking:
- 2 cups long grain rice (preferably jasmine or perfumed rice)
- 1 teaspoon dried thyme
- 1 teaspoon curry powder (optional, but I use it)
- 1 teaspoon salt (adjust to taste)
- 1 seasoning cube (like Maggi or Knorr)
- 1 bay leaf
- 1 cup chicken stock or water
- 1 onion, sliced for frying
Optional:
- Fried plantains (kelewele or plain)
- Grilled or fried chicken or beef
- Shito (Ghanaian hot pepper sauce) on the side
Step-by-Step Recipe
Step 1: Blend the Base
In a blender, combine:
- Tomatoes
- Bell pepper
- Onion
- Ginger
- Garlic
- Scotch bonnet
Blend until smooth. Set aside.
“Ama, this is your base. This is what gives the rice its soul,” I told her, pouring it into a bowl.
Step 2: Fry the Stew
In a deep pot, heat the oil. Add the sliced onion and fry until soft and golden. Then stir in the tomato paste. Cook for 3–4 minutes to remove the raw taste.
Now pour in the blended mixture. It will bubble — let it. Stir, reduce the heat slightly, and let it cook for 15–20 minutes, stirring occasionally. You want it to thicken and deepen in color.
“This part,” I told Esi, “you must be patient. No rush-rush. If the stew doesn’t cook down, the Jollof will taste raw.”
Add thyme, curry powder, salt, seasoning cube, and bay leaf. Stir well.
Step 3: Add Rice and Stock
Wash your rice well to remove excess starch. Drain and add it to the stew. Stir so every grain gets coated.
Add stock or water until it just covers the rice (about 1 inch above). Stir gently. Taste the liquid — it should be flavorful. Adjust salt or seasoning if needed.
“You see, girls, this is not plain rice. It must taste good even before it’s cooked.”
Step 4: Cover and Steam
Lower the heat to medium-low. Cover the pot tightly — I sometimes place a piece of parchment or foil under the lid to trap steam. Cook for 25–30 minutes, checking every 10 minutes to stir gently and prevent burning at the bottom.
If the rice is still hard after the liquid dries up, sprinkle a bit of hot water and cover again. Do not stir too much — it will turn mushy.
Step 5: Let It Rest
Once the rice is cooked, turn off the heat. Let it rest, covered, for 5–10 minutes. This helps the flavors settle.
Fluff with a fork before serving.
Serving Time: Like Back Home
We served it with fried plantains and grilled chicken. I even brought out the shito from the fridge.
As we sat down to eat, I looked at my girls — their mouths full, their eyes happy — and I smiled.
“When you grow up and go to university, or live far from home,” I said, “cook this. You’ll remember me.”
Tips from Maame’s Kitchen
- Always let the stew cook down properly before adding rice. That’s how you avoid soggy Jollof.
- Don’t overload the rice with water. Start with less, add more if needed.
- A slight burn at the bottom (kɛ benben) is okay — some people fight for it!
- Want more flavor? Use smoked paprika or add grilled meat to the stew.
Final Words from a Mother in Boston
I may not have the smoky coal pot here, but I carry Ghana in my kitchen. I carry it in every pot of Jollof I make, every story I tell while stirring. My girls will grow up American, but I pray they always know how to cook this — and where it comes from.
Yɛbɛ didi, yɛbɛ kasa, yɛbɛ ka yɛn ho asɛm.
We will eat, we will talk, and we will tell our story.
