Jollof rice', is a popular West African dish which originated from the Wolof tribe of SeneGambia. Over the years, Ghana and Nigeria have dominated in it's consumption , therefore sparking a healthy debate, to who makes it better (that in itself depicts the different methods of cooking Jollof rice).
Jollof rice, is a one pot dish, with a spiced tomato stew base, which the rice is cooked in (it's most likely to be served at West Africans social gatherings or restaurants).
During the famine years (between 1983-84) of Ghana, Jollof was a staple dish in my household, with Mum cooking it with spiced dried meat (biltong) or corned beef.
Mums Jollof had this smoky, perfectly spiced taste which I loved scraping the saucepan with a spoon (much to her disapproval) for the flavoursome crunchy bits (Kanzo).
I prefer my Jollof, at most 10hrs after cooking, as I believe the flavours intensify then. However, one has to refrigerate the rice no more than an hour after cooking (to prevent food poisoning) and steam it till it's piping hot before consumption.
Please refrain from re-heating the rice again and consume within 24hrs.
There are countless variations and flavours to this dish. One can change the Jollof's taste by the type of herbs and spices they incorporate, but one can't change the colour and call it Jollof.
Jollof has always caused a stir, with purist holding unto the traditional methods of cooking and the distinctive dark orange colour.
I have used Jasmine Rice for this recipe as it adds its aromatic flavour to the dish.
This recipe will surely be approved by the purists since it has the three main components of Jollof Rice . A deep Orange almost red like colour, smoky and flavour packed with natural ingredients.
The base for my Jollof is the flavour packed 48hr Waakye stew which you can emulate below
INGREDIENTS
350g of Jasmine Rice
650g of Waakye Stew or Jollof Stew
150ml of Water or your preferred Stock
1 teaspoonful of powdered African Nutmeg or half a teaspoon of normal Nutmeg
4 Bay leaves
Salt and Pepper to taste
Watch how to prepare this smoky and aromatic Jollof Rice Recipe below;
Don’t forget to subscribe, try the recipe , leave comments with your feedback and share. All photos, recipes and videos are by the owner of this blog.
It's 30 minutes past midnight, Macy Grays 'Finally made me happy' is playing in the background, as I sip and savour the cooling effects of my fresh mint tea, whilst scrolling through my drafts of uncompleted recipes.
I decided to complete this Jollof Arancini recipe before I retired to bed.
Ever since I created this recipe and shared a picture on my Instagram page, 'Ndudu by Fafa', it's inspired many people which is encouraging in itself. A perfect reason to try this recipe then. Leave your comments and feedback about your experience.
This recipe is unique in flavour ,as the Jollof rice is made with corned Beef stew, the Halloumi adds its saltiness, the green Peas and Plantain adds a sweet and candy like texture to the dish.
Corned beef Jollof rice was a big deal during my childhood, especially when paired with fried Chicken and Mums amazing salad.
'Charley, my Mum can cook ooh'!
Just got an idea, I'll write about my Mums corned beef Jollof rice for Mother's Day.
Until then you can find various Jollof recipes on my blog and YouTube channel.
It's imperative to use soft ripened Plantain for this recipe, as its sweeter and lends its creamy texture to the dish.
Ingredients
400g of cooked corned Beef Jollof rice or Plain Jollof rice
150g of diced Halloumi cubes
150g of diced fried Plantain
60g of peas
150g of Jollof sauce or roasted pepper sauce
1 free range egg
15g of lemon thyme (optional).
For frying
600ml of Sunflower oil
Panko breadcrumbs
2 beaten eggs
To start
Place the corned Beef Jollof rice, Peas, diced Halloumi, fried Plantain, Tomato, any left over Tomato stew and the egg.
Mix everything together till well combined.
Using your clean hands scoop a handful of the Jollof mixture and roll into six individual balls.
Pour the oil into a saucepan and place on a medium heat.
Test the oil is hot by dropping in a few breadcrumbs. If it sizzles the oil is ready for frying.
Place the beaten egg and breadcrumbs in 2 separate bowls.
It's imperative you have the eggs and breadcrumbs close to your frying station to minimise the mess.
Place the rolled Jollof Arancini into the beaten egg
Remove the Jollof Arancini from the egg mixture and roll it into the Panko breadcrumbs.
Drop the Jollof Arancini into the frying basket and lower it into the oil. You can fry the Jollof Arancini without using the basket. Fry for 3-4 minutes or until the Jollof Arancini has a golden colour.
Continue the process until everything is fried.
You can enjoy the Jollof Arancini, hot, warm or cold , either with roasted Vegetables, Salad or on its own.
If you're in Ghana, try using 'Wagashie', (the Ghanaian cheese)instead of Halloumi.
All photos and recipes are by the owner of this blog.
Find the Jollof rice recipe on my YouTube page. Don't forget to subscribe and share
It's 30 minutes past midnight, Macy Grays 'Finally made me happy' is playing in the background, as I sip and savour the cooling effects of my fresh mint tea, whilst scrolling through my drafts of uncompleted recipes.
I decided to complete this Jollof Arancini reecipe before I retired to bed.
Ever since I created this recipe and shared a picture on my Instagram page, 'Ndudu by Fafa', it's inspired many people which is encouraging in itself. A perfect reason to try this recipe then. Leave your comments and feedback about your experience.
This recipe is unique in flavour ,as the Jollof rice is made with corned Beef stew, the Halloumi adds its saltiness, the green Peas and Plantain adds a sweet and candy like texture to the dish.
Corned beef Jollof rice was a big deal during my childhood, especially when paired with fried Chicken and Mums amazing salad.
'Charley, my Mum can cook ooh'!
Just got an idea, I'll write about my Mums corned beef Jollof rice for Mother's Day.
Until then you can find various Jollof recipes on my blog and YouTube channel.
It's imperative to use soft ripened Plantain for this recipe, as its sweeter and lends its creamy texture to the dish.
Ingredients
400g of cooked corned Beef Jollof rice or Plain Jollof rice
150g of diced Halloumi cubes
150g of diced fried Plantain
60g of peas
150g of Jollof sauce or roasted pepper sauce
1 free range egg
15g of lemon thyme (optional).
For frying
600ml of Sunflower oil
Panko breadcrumbs
2 beaten eggs
To start
Place the corned Beef Jollof rice, Peas, diced Halloumi, fried Plantain, Tomato, any left over Tomato stew and the egg.
Mix everything together till well combined.
Using your clean hands scoop a handful of the Jollof mixture and roll into six individual balls.
Pour the oil into a saucepan and place on a medium heat.
Test the oil is hot by dropping in a few breadcrumbs. If it sizzles the oil is ready for frying.
Place the beaten egg and breadcrumbs in 2 separate bowls.
It's imperative you have the eggs and breadcrumbs close to your frying station to minimise the mess.
Place the rolled Jollof Arancini into the beaten egg
Remove the Jollof Arancini from the egg mixture and roll it into the Panko breadcrumbs.
Drop the Jollof Arancini into the frying basket and lower it into the oil. You can fry the Jollof Arancini without using the basket. Fry for 3-4 minutes or until the Jollof Arancini has a golden colour.
Continue the process until everything is fried.
You can enjoy the Jollof Arancini, hot, warm or cold , either with roasted Vegetables, Salad or on its own.
If you're in Ghana, try using 'Wagashie', (the Ghanaian cheese)instead of Halloumi.
All photos and recipes are by the owner of this blog.
Find the Jollof rice recipe on my YouTube page. Don't forget to subscribe and share
Ghana is made up of 10 regions and over hundred ethnic groups. Each region has it's own traditional dish, methods of preparation and depending on which ethnic group you originate from, the use of varied ingredients. The diverse dishes of the country are intriguing to say the least with influences from neighbouring towns or countries.
With this in mind you can imagine the differed and countless recipes available in the country and I'm keen to explore them all.
Here's a countdown of my favourite 10 Ghanaian dishes; a must have if you ever visit Ghana.
Kenkey
Kenkey is made from fermented milled corn, which is steamed in corn husks and it's readily available in every street corner. Most Ghanaians purchase their Kenkey rather than make it at home and it's cost effective to do so.
Kenkey is paired with freshly caught fried fish, black chilli sauce (known as Shito) , red chilli & tomato salsa (known as raw pepper) an onion and tomato salad.
The accompaniments of Kenkey are varied as one could enjoy it with tinned sardines (memories of the brand 'Titus'), fried egg, Avocado, fried shrimps , one man thousand (fried tiny fishes) etc.
Kenkey is enjoyed anytime of the day, particularly for breakfast and or dinner. Osu night market serves the best Kenkey and other famous joints across the country. Please share in your comments below, your best Kenkey joints.
Ghanaians don't believe in wastage, hence when Kenkey is a few days old, it's blended into a cold delicious creamy drink known as Iced Kenkey.
Banku
Banku is consumed a few times a week in most homes. Banku is made from fermented milled corn and lightly fermented blended cassava paste. The corn and cassava are mixed together with water, steamed and turned consistently to form a smooth firm dumpling.
There are variations of this dish known as Akple, Tuo Zaafi, Etsew etc which supports the variations and similarities of each tribal groups dishes.
Banku is traditionally served with Okra soup or Okra stew.
It can be consumed with Groundnut soup, Palm nut soup or in place of Kenkey.
Grilled Tilapia recipe
Banku is also enjoyed with chargoal grilled Tilapia or Mackerel with a spicy tomato salsa ,( known as raw pepper) and or a green chilli sauce (Kpakpo shito)
Kelewele is a street snack that can be replicated at home easily, however it tastes better when purchased from the vendor.
Kelewele is made from using ripened Plantain mixed with blended Ginger, Onion, Chilli and a special spice mix. It's deep fried till golden brown, with a crunchy spicy exterior, an almost candy like and moist sweet interior which is served in an old news paper and sprinkled with roasted groundnuts.
I describe Kelewele as the 'date' snack as I'm yet to hear anyone say 'no' to an offer of hot and freshly fried Kelewele. This is a must have snack (beware its spicy) best with a chilled glass of beer.
Watch how to make Kelewele on my YouTube page above and don't forget to subscribe
Fufu
I describe Fufu as a calorie burning and rewarding dish. Fufu is made from boiled unripened Plantain and Cassava, which is then pounded using a large wooden pestle and mortar till it's soft and pliable.
The apt description of 'calorie burning' Fufu lies with the activity of pounding. One could pound for about 30 minutes , whilst another navigates the mixture to achieve a smooth, pliable soft texture.
The reward been a delicious bowl of Fufu and your favourite soup ( where one will gain the calories they just lost) 😂. If you're unlucky and your craving for Fufu has to be satisfied (and you have no one to do the pounding) you would've to do the pounding with one hand and the turning with the other. 💪🏾
Fufu is best served with either Groundnut soup, Palm nut soup, Light soup (spicy tomato soup) or Spinach soup. The soup can be made with your preferred meat, Chicken, Fish etc.
The best Fufu is served in local bars known as 'Chop bars' or if you can befriend a kind local, they can reward you with a scrumptious bowl of Fufu without any hustle. A gift showing your appreciation is a must. 😘
Fresh Fufu, No pounding recipe
I created a hustle free way of enjoying Fufu without pounding, which was featured on ABNTV.
See the video on my YouTube page and don't forget to subscribe.
Jollof rice
Ghanaian Jollof rice is a celebratory dish, which is made from rice cooked in a perfectly spiced rich tomato sauce. You'll find this dish at most events, good restaurants and at people's homes.
Good idea to yet again befriend the local and ask them to include the 'Kanzo'😜. The 'Kanzo' is the rice which is stuck to the bottom of the pan after cooking and then scraped off. It takes some chewing but it's rewarding with its intense flavour.
Jollof rice is best served with the 'Ghanaian salad' (which is a meal of its own) grilled or fried Chicken, Fish or your preferred meat.
How to make the perfect Jollof rice
See how to make Jollof rice with a twist on my YouTube page, by watching the video above. Try, comment, share and subscribe
Red Red
Red, Red is a popular street food, made from boiled black eyed beans, with a drizzle of spiced Palm oil (best is Zomi) which lends its deep orange, almost red colour to the dish (hence the name). Red, Red is a popular vegetarian dish which is readily available during lunchtime. The beans are served with fried ripened Plantain and Gari
(made from grated, fermented and toasted Cassava or Yuca).
The recipe for making Red Red is relatively easy, apart from the painstaking process of picking the the imperfect beans and small stones from the perfect ones.
The process of selection is usually between siblings, where the conversation is centred around who's slacking. The work is shared 'evenly' much to the displeasure of the 'lazy' one 😜.
You can imagine my excitement when I discovered the option of buying pre selected black eyed beans in Ghana.
'Squabble squashed and order is restored amongst siblings for now, thanks to the pre selected beans'.
This is a great fast street food, where the white sweet flesh potatoes are used. Sweet potatoes in the UK are mostly referred to the orange fleshed ones, however this is the sweet white flesh version which is readily available in most supermarkets and grocers. Give it a try.
The sweet potatoes are peeled and cut into big chunks. They're known locally as 'Atoomo'. The potatoes are deep fried and served with a spicyTomato Sauce (Raw pepper) and black chilli sauce (known as Shito). They're also served with fried Turkey tail, fried Fish or Chicken.
Waakye
The only food I know people will travel far and wide for is Waakye. Vendors take pride in serving this dish with the display of varied accompaniments, such as Gari fortor (Gari mixed with a rich tomato sauce), Green salad, Spaghetti (known as 'Thalia') to mention but a few.
Waakye is made from boiled rice and black eyed beans which is infused with millet leaves to achieve its rich brownish colour. It's readily available at lunchtimes hence don't miss it.
Waakye is best served in leaves and you have the choice of adding your preferred protein of Fish, meat and or eggs. In recent times Waakye has taken a decadent approach where the option of including fried Plantain and slices of Avocado (locally known as Pear, don't ask me why?) is encouraged.
Be prepared to queue for the best Waakye in town and don't try to moan at the vendor for how long you had to wait; just don't. Order your Waakye with a smile , find a space to enjoy each delicious morsel in peace. 😜
This popular Khebab is made from either Goat or Beef , marinated in Yaji (Suya mixed spice) and char grilled. The Khebab is skewered in accordance of a cubed meat, an Onion and Green peppers (this process is repeated until each skewer is filled).
I'll describe the taste as smoky and nutty with a crunchy texture from the Onions and Green peppers. Be warned , it's highly addictive
( I bet you won't stop with a skewer and you'll order some more).
This is a perfect snack enjoyed with a chilled bottle of beer either by a poolside or beach front. It's readily available from dinner time, hence just follow the delicious smell of a barbecue by the street side (not to someone's home) to be served.
Kontomire stew is made from Cocoyam leaves , melon seeds and your preferred fish or meat. Kontomire is similar to Spinach and the process of cooking it, is similar to the Indian dish, Saag.
This dish is available in most restaurants or local bars known as Chop bars. It's best eaten with boiled Yam, Rice, unripened or ripened Plantain and it's easy to make.
Kontomire recipe
For the best experience with this sauce, you need to yet again befriend a local, help them prepare it and sit on the low stool and table, wash your hands and eat with your fingers.
