Page 100 - Msingi Afrika Magazine Issue 13

Afrikan Food
MY AFRIKA

GHANA

JOLLOF RICE

I am a Nigerian, yeah! But I don’t joke with anything jollof, as it happens to be
among my favorites (lol). All West African countries have their own version of
jollof rice and there’s a long-standing friendly competition between West Africans
(especially Ghanaians and Nigerians) over which country has the best
jollof, well that’s a topic for another day.

The basic ingredients for Ghana jollof is rice, (any kind of rice is fine), fresh
tomatoes, tomato paste, onions, ginger, and chili peppers.

Other ingredients that can be used include red bell peppers, garlic,
thyme, bay leaves, nutmeg, chicken bouillon cubes (usually Maggi), and
chicken broth. Traditionally Ghanaian jollof is cooked with meat in the rice rather
than as a side dish, but I decided to give the recipe a twist by adding
shrimps and some veggies.

Recipe::
• 3 cups rice
• A handful spring onions/scallions
• A handful parsley leaf
• 10 medium shrimps (raw)
• 1 chicken breast (chopped)
• Fresh tomatoes (as needed)(chopped)
• Vegetable oil as needed
• Chicken broth (as needed)
• Thyme (as needed)
• Curry powder to taste
• 2 Bay leaves
• Red bell peppers (desired quantity)(chopped)
• 3 bulbs onions (diced and blended)
• Garlic seasoning (desired quantity)
• Ginger seasoning (desired quantity)
• Scotch bonnet pepper (desired quantity)(chopped)
• 6 tbs Tomato paste
• Salt to taste
• Seasoning cube to taste
• 1 tbs ground nutmeg Recipe:
• 1 tsp black pepper (optional) Ayoola Levites
• 2 cloves garlic Youtube: Ayoola Levites
• 1clove ginger
• Crayfish (optional) Facebook: Bet'ay Finger
• 1 cup diced carrots Foods/Ayoola Betty Levites
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• Green Peas as needed
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