Ghanaian Jollof Rice


1 1/2 kg chicken, jointed and cut into serving-sized pieces
800 grams tinned tomatoes (with juice)
2 teaspoons salt
1/4 teaspoon black pepper
250 grams rice
125 grams cooked smoked ham, cubed
1/4 teaspoon ground cumin
1 teaspoon red chilli paste
250 grams green (French) beans, trimmed
2 onions, but into 1.5cm slices
1/2 teaspoon salt


Add the chicken, tomatoes, water, 2 tsp salt and the black pepper into a large metal 9x13 inch pan or Dutch oven and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes.
Remove the chicken and set aside then add the rice, ham, cumin and chilli. Cook for 5 minutes then add the chicken, cabbage, green beans and onions. Season with the remaining salt, bring to a boil then reduce the heat, cover and allow to simmer until the chicken is completely cooked (about 30 minutes). When done the liquid should be absorbed.




For a more festive and colorful version add a pinch of saffron. If you're not particularly into hot chillies then reduce the amount of hot pepper and fresh thyme as a flavoring.

Recipe adapted from Jody Broderson.


4 skewers, based on the size of the skewer.


Friday, January 8, 2010 - 2:45pm


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