Which jollof is superior has been the biggest topic of discussion in the African cuisine scene. The debate over Ghanaian and Nigerian jollof continues to divide opinion. Today, we’ll teach you how to prepare authentic Ghanaian jollof.
- 6 large tomatoes
- 4 large onions
- 4 cups of rice
- 2 chilies (optional, you can add more according to your choice)
- 2 tablespoons of tomato paste
- 4 spoons of vegetable oil (you can add more according to your choice)
- 500 grams of goat meat
- Salt and ground black pepper (according to taste)
- 1.5 litres of water or stock (you can also add one stock cube for a better seasoning)
- 6 cloves of chopped garlic (you can add more according to your choice)
Follow the below steps
Wash the meat properly and rinse it repeatedly in clean water
Chop it into chewable pieces and add into a medium or large pot
Blend and add 1 chili, 1 large onion, seasoning and some salt then cover with water then bring to heat
Let it boil for anything between 45-60 minutes while on medium heat
Turn off the stove and set aside the meat and broth to rest
On the same pot, add onions and fry them until they become soft and brownish
Add a few garlic cloves and cook all together with the onions for some minutes while stirring continuously.
Add the meat and let it simmer on low heat for about an hour.
Blend tomatoes and the rest of the garlic until they form a thick paste. Transfer them to a separate bowl.
In a pan, saute some oil over medium or low heat
Add the onion paste and cook until the water evaporates and they start turning brown
Pour in the tomato puree, pepper then add in some salt and add other spices
Add the meat and broth then cook for 15-20 minutes while occasionally stirring until the stew turns deep red
Add in the rice and just enough water to cover the mixture
Bring the mix to boil then cook on low or medium heat for 25-30 minutes
Once all the water has evaporated from the rice, add vegetables and allow to simmer
You can now serve it with your favourite soft drink or juice.