A Ghanaian Classic Built on Flavorful Stock and Rich Stew
Ghana Jollof Rice is known for its bold seasoning, smoky depth, and rich tomato base. What sets it apart is the deeply seasoned meat stock and well-cooked stew that the rice absorbs slowly, grain by grain. This version starts with goat meat stock infused with aromatics and warm spices, then builds a robust tomato-pepper stew that gives the jollof its signature color and flavor.
This is a dish that rewards patience. From blending the peppers to letting the rice steam gently in the stew, every step layers flavor until you’re left with jollof that’s fragrant, spicy, and unforgettable.
Ingredients
Stock
- Goat meat
- 1 yellow onion
- 2 Scotch bonnet peppers
- 3 cloves garlic
- 1 thumb ginger
- Garlic powder
- Onion powder
- Salt
- Anise seeds
- Thyme
- Bay leaves
Stew Base
- Avocado oil
- 1 red onion
- Tomato paste
- 4 fresh tomatoes
- 2 bell peppers
- 2 Scotch bonnet peppers
- 1 thumb ginger
Stew Seasonings
- Maggi beef cube
- All-purpose seasoning
- Curry powder
- Bay leaves
Rice
- 5 cups jasmine rice, washed until the water runs clear
Step-By-Step Instructions
1. Make the Goat Meat Stock
- Add goat meat, yellow onion, Scotch bonnet peppers, garlic, ginger, and all stock seasonings to a pot.
- Cover with water and bring to a boil.
- Reduce heat and simmer until the meat is tender and the stock is rich and fragrant.
- Set aside, reserving both the meat and the stock.
2. Blend the Stew Base
- Blend tomatoes, bell peppers, Scotch bonnet peppers, ginger, and red onion until smooth.
- Set aside.
3. Cook the Stew
- Heat avocado oil in a large pot over medium heat.
- Add tomato paste and cook, stirring frequently, until it darkens and the oil begins to separate.
- Pour in the blended pepper mixture and cook down until thick and reduced, stirring occasionally.
4. Season the Stew
- Add Maggi beef cube, all-purpose seasoning, curry powder, and bay leaves.
- Stir well and allow the stew to simmer until the flavors deepen and oil rises to the top.
5. Add Stock & Meat
- Pour in the reserved goat meat stock, stirring to combine.
- Add the cooked goat meat back into the pot.
6. Cook the Jollof Rice
- Stir in the washed jasmine rice, ensuring it is fully coated in the stew.
- Adjust liquid as needed—the rice should be just covered.
- Cover tightly and cook on low heat, allowing the rice to steam and absorb flavor.
7. Steam & Finish
- Stir gently once or twice to prevent burning.
- Continue cooking until the rice is tender, fluffy, and deeply red-orange in color.
Pro Tips for Authentic Ghana Jollof
- Let the stew cook down fully before adding rice—this is key to deep flavor.
- Use low heat and steam the rice for proper texture.
- Avoid over-stirring to keep grains intact.
- Jollof tastes even better after resting for 10–15 minutes before serving.
Serving Suggestions
- Serve with fried plantains, salad, shito, or kelewele
- Perfect alongside grilled chicken, fish, or extra goat meat
- Ideal for gatherings, celebrations, and Sunday dinners
About the Creator
This recipe comes from Ayeyi Aboagye, the creator behind @ayeyiathome, who shares authentic Ghanaian home cooking rooted in tradition, culture, and bold flavor. Ayeyi’s dishes honor West African culinary heritage while making it approachable for modern kitchens.
Ayeyi Aboagye | @ayeyiathome