Eric Adjepong’s Jollof Rice

Jollof Rice so good even Chef Eric Adjepong’s mom would approve 😉

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Jollof Rice
Recipe Courtesy of Eric Adjepong
Level: Easy
Total: 1 hr 30 min
Active: 35 min
Yield: 6 to 8 servings

Ingredients

2 cups jasmine rice
1 large red onion, coarsely chopped
2 Roma tomatoes, coarsely chopped
1 teaspoon anise seeds
1/2 large red bell pepper, coarsely chopped
1 to 2 Scotch bonnet or habanero peppers
3 garlic cloves
1/2 nob of fresh ginger, peeled, sliced
4 tablespoons vegetable oil
1 tablespoon virgin coconut oil
1 large Spanish onion, coarsely chopped
2 heaping tablespoons tomato paste
2 teaspoons curry powder, homemade or store-bought
1 teaspoon smoked paprika
1 teaspoon grated nutmeg
2 bouillon seasoning cubes, such as Maggi Star
2 bay leaves
Kosher salt
1 1/2 cups reduced-sodium chicken stock

Directions

Thoroughly rinse rice in a fine-mesh sieve under running water until water from the rice runs clear; we are looking to remove as much starch from the rice as possible.

In a blender, process red onion, tomato, anise seed, red pepper, Scotch bonnet pepper, garlic and ginger until smooth.

Add vegetable oil and coconut oil to a heavy-bottomed pot over medium-high heat and cook Spanish onion, stirring often, until translucent, about 4 minutes. Add tomato paste, curry powder, paprika, nutmeg and bouillon and cook for 5 more minutes or until spices and bouillon are well incorporated. Add in tomato mixture and bay leaves; cook down, whisking occasionally, for about 40 minutes or until most of the liquid has evaporated. (You’re looking to cook the raw flavors out.) Season with 1 tablespoon kosher salt.

Add rinsed rice to tomato mixture and toast rice, stirring constantly, for 5 to 7 minutes or until most of the liquid in the pot has been absorbed.

Add stock, cover with a towel or aluminum foil and then the lid and allow to simmer over low heat for 20 to 25 minutes or until rice is done, gently stirring the rice at least twice during that time. Serve immediately.

Adapted from “Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past” by Eric Adjepong © Clarkson Potter 2025. Provided courtesy of Eric Adjepong. All rights reserved.

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