Ghanaian Jollof Rice

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Ghanaian jollof, often called "Angwamo" at parties and weddings, is built on a deeply seasoned tomato-pepper base scented with shito and finished with butter for a fragrant red-orange rice. It is slightly milder than its Nigerian cousin and relies on long, fluffy grains of basmati or jasmine to soak up all of that smoky, savory sauce.

Prep Time20 mins

Cook Time50 mins

Total Time70 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

485 kcalCalories
17 gFat
5 gSaturated Fat
74 gCarbs
6 gFiber
9 gSugar
11 gProtein
780 mgSodium
720 mgPotassium
85 mgCalcium
3.8 mgIron
92 mgVitamin C
140 mcgVitamin A

Ingredients

For the pepper-tomato base

2 large red bell peppers, cored and roughly chopped
4 large ripe tomatoes, quartered
2 medium onions, roughly chopped
2 scotch bonnet peppers, stems removed
1 tablespoon grated fresh ginger
4 cloves garlic, peeled

For the stew and rice

1/4 cup neutral oil or palm oil
1 medium onion, finely sliced
3 tablespoons tomato paste
3 tablespoons Ghanaian shito pepper sauce
1 teaspoon dried thyme
2 bay leaves
2 cups jasmine or basmati rice, rinsed until water runs clear
3 1/2 cups low-sodium beef or chicken stock, warmed
2 teaspoons kosher salt, plus more to taste
3 tablespoons unsalted butter

For serving (optional)

Sliced avocado
Fried plantains
Steamed cabbage and carrots
Hard-boiled eggs

Directions

Combine the chopped bell peppers, tomatoes, onions, scotch bonnet, ginger, and garlic in a blender and blend to a smooth, pourable puree, adding a splash of water if needed; set aside.
Heat the oil in a heavy pot over medium heat. Add the sliced onion and cook for 4-5 minutes until translucent, then stir in the tomato paste and shito sauce and fry for 3-4 minutes until the paste darkens and smells toasted.
Pour in the blended pepper-tomato puree and bring to a vigorous simmer. Cook uncovered for 15-18 minutes, stirring occasionally, until the sauce reduces, thickens, and a dark red oil slick appears on the surface.
Stir in the thyme, bay leaves, salt, and rinsed rice, coating every grain in the sauce for about 1 minute. Pour in the warm stock, give everything a gentle stir, and bring back to a boil.
Reduce the heat to the lowest setting, cover tightly with a lid, and cook undisturbed for 20-22 minutes until the liquid is absorbed and the rice is just tender. Do not lift the lid during this time.
Remove from the heat, dot the top with the butter, replace the lid, and let the rice rest and steam for 10 minutes. Fluff gently with a fork, taste for salt, and serve with avocado, fried plantains, and a side of steamed vegetables.

Cook’s Notes

Authentic Ghanaian jollof uses shito, a fermented black-pepper sauce; smoked paprika plus a pinch of ground dried shrimp makes a solid substitute if you cannot find it.
Rinsing the rice until the water runs clear is non-negotiable – it removes surface starch so the grains cook up separate and fluffy rather than sticky.
Resist the urge to lift the lid while the rice steams; the trapped steam is what finishes the grains evenly and builds the signature pot-crust at the bottom.
For an even richer party-style angwamo, brown 1/2 cup of chopped chicken or beef in the oil before adding the onions, then proceed with the recipe.
Adjust the heat by seeding the scotch bonnet for a mild background warmth or leaving them whole for a fully spicy pot – just remember they keep releasing heat as the rice cooks.