Jollof Rice

Jollof Rice


  • 1¼ cups white rice
  • 1 medium onion, chopped
  • 1 pound boneless, skinless chicken breast
  • 2 teaspoons vegetable oil
  • 1 can (6-ounce) tomato paste
  • 3 cups chicken broth


  1. In a saucepan sauté rice and onion in oil.
  2. Cover and cook until onion is translucent and soft.
  3. Cut chicken into ½-inch cubes and add to sauté mixture.
  4. Mix in tomato paste and then broth.
  5. Bring mixture to a boil.
  6. Cover pan and reduce heat to low.
  7. Cook until rice is tender, liquid is absorbed, and chicken is cooked, about 20 to 25 minutes.

Makes 8 servings.

A staple throughout West Africa, including Ghana, is fufu (boiled plantain, cassava, or rice that is pounded with a large mortar and pestle into a round ball). Other commonly eaten vegetables include spinach, okra, eggplant, onions, tomatoes, sweet potatoes, beans, corn, and cocoyams. Some villagers eat bangu , a fermented corn dish, or corn on the cob with pieces of coconut.

Meat is considered a sign of wealth and luxury in Ghana and is seldom eaten. Fish, especially near the coast, is found more often in everyday dishes and stews. Kyemgbuma , crabs with cassava dough, meat, and potatoes, and gari foto (eggs, onions, dried shrimp, and tomatoes) accompanied by gari (coarse manioc flour) are popular seafood dishes.

There are many treats for Ghanaians to enjoy after meals. Surprisingly, not many of them include chocolate as an ingredient, despite Ghana being one of the world’s leading producers of cocoa. Kelewele , a dessert or snack, is made of fried plantains seasoned with ginger and ground red pepper or fresh chili peppers. Another dish that may be served for dessert is a pancake made of mashed plantains, deep-fried in palm oil.


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