Jollof rice, although having Senegambian origin, has become a culinary pride of Africa, especially in Ghana and Nigeria, but also in countries like Liberia, Cameroon and Sierra Leone. This has sparked a gastro-nationalistic rivalry which finds its battlefield mainly on social media over who makes the best Jollof, and has made this intriguing rice dish a hallmark of African cuisine. In this article we will focus on the importance of Ghanaian jollof rice.
What is Jollof rice?
Jollof is a rice dish cooked in a tomato stew base to absorb its flavors. Food historians believe that it originated from the Wolof Empire which existed between the 14th and 16th century. Currently, it’s one of Ghana’s most important dishes.
Rice was domesticated in West Africa at about 1000 B.C.E. Between the 11th and 14th centuries, it had become a staple in the Mali and Songhai Empires. As the ancient Mali Empire spread widely, the food was able to conquer new territories, most likely through trade, intermarriages, friendships and to some extent, wars.
Undoubtedly, other tribes took their own spin on the original recipe by experimenting with locally sourced ingredients.
In Ghana, Jollof proves the creativity and ingenuity of Ghanaians to tailor a recipe to suit their delicate taste buds. During festive seasons, funerals, and any other event where food is served. Ghanaians can enjoy Jollof anytime of the day because of its nourishing, filling and comforting value.
Jollof rice in Accra
In the busy city of Accra, you will quickly notice that food vendors are highly valued. Kantamanto market in Accra is one of such places. Among the many long queues at the front of various stalls in the streets, are many people anticipating their turn to pay for a plate of Jollof.
For most of these vendors, cooking in a cauldron over a heap of hot coal or burning firewood is a preferred method of preparing the delicacy. Not only is this easier on the pocket of these business owners compared to gas, but the coal gives a distinctive smokey and semi-burnt flavor which “marries” the aroma of the Jollof.
This symphony of aromas is a siren that entices the spending of one’s money on the staple. The packaging varies from plastic film wraps to disposable containers with lids and broad green leaves. There is hardly any of the top restaurants in Ghana that doesn’t have Jollof in its menu since it’s a meal not only enjoyed by the locals but foreigners as well.
Sometimes you’ll be surprised to find jollof rice to be a pricey dish. The reason behind this are the challenges facing local rice production are beginning to affect both the cost and availability of this iconic dish.
A dish that embodies Ghanaian identity
The combination of herbs and spices are very diverse and quite unique to each Ghanaian home but there are constant similarities that ensures the food keeps its Ghanaian identity. Most of these herbs and spices are often blended together with aromatics to form the seasoning for the protein about to be used and the tomato stew base for the Jollof.
Aromatics here include garlic, ginger, scotch bonnet and onions but most recipes add green pepper for its characteristic flavour, chives and spring onions. One could also choose from a collection of indigenous spices like calabash nutmeg, grains of Selim, and alligator pepper. Non-native spices like anise seeds, cloves, turmeric powder, curry and coriander are not left out in the spicy part of the tomato sauce.
Ingredients found in Ghanaian Jollof rice
The Ghanaian’s choice of herbs for Jollof gives it an earthy and floral aromatic note. Rosemary, basil, thyme and bay leaf are often used to achieve this. It can also be said that these choices of herbs and spices are heavily influenced by the kind of protein being used.
Goat meat for instance might require bolder flavors like cloves, negro pepper, grains of Selim and grains of paradise in combination with other aromatics and herbs to satiate its gamey scent.
On the shelf of most shops and supermarkets are packages of various combinations of herbs, spices and other seasonings that many Ghanaians use in the Jollof recipe. Ghanaians find these ready-to-use seasonings a convenient way to add to the Jollof cooking adventure.
The tomato-based-stew features cooking oil, a blend of tomatoes, red bell peppers, carrots, red chilies and onions. These days, some include beetroots to the blend to add more sweetness, nutrition and a more vibrant reddish-orange color to the Jollof but a simple blend of fresh tomatoes, red chilies and onions can be just as authentic. Tomato paste in cans and sachets like the beetroots, makes the Jollof sweeter and more orangey in color.
How to prepare Ghanaian Jollof rice
The idea is to sauté some onions in cooking oil over medium heat, add tomato paste and let it stew for about 10 minutes before the herb and spice blend goes in and cook for another ten to 15 minutes.
Salt, dried fish powder(shrimps/herrings), and curry powder could be added before the rice goes in. Stock from your seasoned protein plus water will help to loosen the mixture and ensure that each grain absorbs all flavors. The rice is usually covered with an aluminum foil to trap the steam and reduce the cooking time. This will also prevent the addition of more water which could dilute the expected taste and make the grains mushy. The protein could be fried and added to the dish.
Peas, sweet corn, sliced or diced vegetables like carrots, green beans, onions, and variants of colored bell peppers are added at the latter part of the cooking process to infuse their flavors and give an aesthetic value to the Jollof, with harder vegetables like carrots and string beans going in first.
This is usually served with shito (a spicy condiment), a side of coleslaw, boiled eggs, salad, fried plantain and sliced avocados depending on what you want.
If you’ve ever found yourself dreaming of a deep and boldly seasoned rice dish that is rooted in Ghanaian identity and lifestyle, then it’s time to try the legendary Ghanaian Jollof rice.
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