Bring the flavors of West Africa home.

West Africa

Jollof rice recipe

West Africa mission workers
Wednesday, January 31, 2018

Rev. Dr. Thomas Oduro, president of Good News Theological Seminary in Accra, Ghana says that according to his family, "Jollof rice is nutritious to the body when one takes into consideration the various things that are used to prepare. It is also tasty and can last long when properly preserved. Therefore, it is meal for both the wealthy and the poor."

In her A Good Soup Attracts Chairs: A First African Cookbook for American Kids, Dr. Fran Osseo-Asare, member of University Mennonite Church in State College, Pennsylvania, writes that Jollof rice was probably introduced in West Africa by the Wolof people. "It is a delicious one-pot meal that can also be made ahead of time and reheated." For more on Fran's story, see: How I Fell in Love with Ghanaian Food… and How to Make It Yourself 


1/4 c peanut or olive oil
1/2 T butter
1 c chicken breast, diced
1 T ground paprika
1/2 tsp cayenne (add more if you like)
1 onion, sliced
1 celery, diced
1 green pepper, diced (remove the seeds)
2–3 garlic cloves
1/2-inch piece ginger, peeled and grated
1 carrot, cubed
3 T tomato paste
2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)
1/4 tsp curry powder (optional)
1 bay leaf
1 tsp dried thyme (2 T if fresh)
1/4 c peanut butter
Peas (or frozen mixed vegetables)
2 c rice (long grain)
2 c chicken stock
2 c water
1 chicken bouillon cube
Salt to taste
1/4 c cilantro or parsley (to garnish)
Heat oil and butter in saucepan. Add diced chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Sauté 3 minutes.
Add chopped carrots and sauté for a minute.
Add tomato paste, tomatoes, curry powder, bay leaf, thyme and peanut butter. Cook until tomatoes get slightly soft and the oil turns red. Add frozen vegetables and rice. Sauté for another 2 minutes.
Add 3 cups vegetable stock/water, bouillon cube, and required salt. Cover and cook for 30 minutes or until the rice is soft.
Garnish with cilantro/parsley and serve.
This recipe comes from the Phoenix 2013 cooking show and is the first installment of the 12 months of rice series which will explore a new rice recipe every month from a country where Mission Network has partners or international workers.