How To Make Ghanaian Jollof Rice with Vegetables: Partyrecipe

How To Prepare Ghanaian Jollof Rice with Vegetables: Party Rice Mix

In Ghana, jollof rice is one of the accepted and most favored rice dishes for all ceremonial events such as weddings, Christmas, dedications, graduations, and even burials. While fried rice is also acceptable, it is not as prevalent as jollof rice.

For whatever reason, jollof rice is a delectable dish, regardless of the ingredients used to cook it: fish, chicken, beef, goat meat, veggies, or no vegetables, jollof rice has a distinct flavor that you can’t live without for even a week.

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Ghanaian Jollof Rice with Vegetables

We’ll show you how to make the perfect side dishes for fried beef or chicken with this delicious jollof rice recipe.

Thanks to a unique cooking procedure, the rice has a terrific flavor, and some delicious steamed vegetables will round off your dinner in terms of both taste and nutrition.

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Ghana Jollof Rice ~ Ghanian Jollof Rice with Vegetables

How to Make Jollof in Ghana ~ How to Prepare Jollof

To make jollof rice, one could use fresh tomatoes or canned tomato paste, while another could use both canned and fresh tomatoes; whichever method they use, it is still correct because it all comes down to ‘taste.’

Jollof rice (party rice) can be made with or without vegetables such as carrots, green beans, peas, cabbage, and green bell peppers, and served with plantains, moi moi, fried potato chips, and soft beverages.

You’ll be correct if you spice it up with ginger, garlic, nutmeg, curry, thyme, or crayfish; the decision is yours. There is no specific sort of rice that must be used to make jollof rice; any type would suffice.

All that matters is the amount of water you need to add to particular rice; while long-grain rice may require a lot of water, local rice may not, and if you parboil the local rice for too long or add too much water, you may end up with a swampy or mushy jollof rice, so it’s better to control the amount of water added to both.

When attempting to make the smokey party rice, you can cook your jollof rice using either firewood, charcoal fire (not necessary), or gas or stovetop.

In this case, you’ll need to leave the rice on the heat for about 5-10 minutes to get it burned at the bottom of the pot, then allow the burnt smell to diffuse/circulate to the top to get your smoky party rice.

Chopped tomatoes can also be used to make jollof rice (diced). Whatever method you pick, you will end up with a jollof rice that is orange in color.

Jollof rice pairs well with salad and coleslaw as a side dish, especially when served with a chilled soft drink; fried plantain chips and beans are also excellent pairings.

Ghanaian Jollof Rice with Vegetables

Note: when using canned or fresh tomatoes for jollof rice, both should be fried properly (the way you would have fried for stew ) until the soured taste of the tomatoes goes.

Also, already frozen stew could be used in place of canned or fresh tomatoes for preparing jollof rice.

To make jollof rice with mixed vegetables, you’ll need the following items ~ Required ingredients for preparing mixed vegetables jollof rice

• 4 cups long-grain rice or local rice
• Whole chicken or drumsticks/ beef/fish
• 6 pieces carrots,
• 1 cup green beans
• Natural jollof spices
• cup runner peas,
• 2 green bell peppers
• 150 ml vegetable or groundnut oil
• 1 Canned or fresh tomatoes
• 1 tablespoon curry powder
• 1 tablespoon thyme
• 2 tablespoons ground crayfish (optional)
• 3-4 Seasoning cubes
• 1 sachet Jollof rice mixed spice
• 3 scotch bonnet peppers
• 1 big onion
• Salt to taste
• Various veggies for jollof rice cooking

The components listed above can be increased or decreased depending on how much rice you wish to make.

Preparation Instructions for Ghanaian Jollof Rice with Vegetables ~ Steps for Preparing Jollof

• Firstly, bear in mind that whatever kind of meat you are using, season with onions, garlic, seasoning cubes, pepper, and salt, cook until soft
• Secondly, remove the meat from the broth and keep it aside.
• Thirdly, parboil white rice for 10 minutes, drain the water (wash) and keep aside.
• Fourthly, if you are using fresh tomatoes, dice them now with onion, or if you are using canned tomato paste empty it from the can and add a little water to dissolve it, and then keep aside.
• After that, put a dry pot on heat and heat up the vegetable oil; start frying the meat or fish. When the meat is done frying, keep aside
• Then, in the same pot, you have just fried meat with, drop some chopped onions, and fry with either the blended or fried tomato. Keep stirring until it is properly fried and the raw taste of the tomato has vanished.
• Now, season the tomato with 1 chicken stock cube, thyme, curry, nutmeg salt, and pepper, and if you are going to use crayfish add it to the content at this time too, and allow simmering on low heat.
• After that, add the meat broth and add more chicken stock cubes and increase the water if your meat broth is not going to be enough to cook the rice until soft. Cover the pot and wait for the content to bubble before adding your parboiled rice.
• Finally, add the parboiled rice to the content when it has boiled, stir and taste for salt and leave it to cook on medium heat till the water dries.

Cooking Tips on Ghanaian Jollof Rice with Vegetables

• If the meat stock isn’t enough; extra water should be added until the water level is slightly higher than the rice.
• Taste the rice to see if it has softened completely, but if it hasn’t, drizzle a little water about the saucepan but don’t mix it.
• You can wait until the water in the rice has practically dried out before adding your vegetables.
• Now, cover the saucepan and cook for 5 minutes with the chopped peas, green beans, green bell peppers, and carrots (note: the vegetables should be added last, when the water is almost dry, to avoid overcooked or brown veggies).
• To uniformly distribute the vegetables, stir them into the jollof rice with a wooden turner around the pot.
• Remove from heat and serve with fried chicken or fish, as well as a chilled salad.

How to prepare jollof rice with carrots, green beans, peas, and bell peppers: step-by-step instructions

• Season your meat and simmer it until it is tender.
• Once the meat is done, remove it from the broth and set it aside.
• Prepare the rice by parboiling it for 10 minutes, then rinsing it and draining the excess water.
• Heat the vegetable oil and begin frying the prepared meat, then remove it from the heat and set it aside.
• If you don’t want your meat to soak up oil, make sure to drain it with a paper towel or an oil drainer.
• Cook the onions and tomato for 3 minutes, or until the raw flavor is gone.
• Add one seasoning cube, salt, curry, thyme, jollof rice spice, nutmeg, garlic, and pepper to the tomato and mix to blend.
• Pour in your beef broth and enough water to cover the rice.
• Taste for seasoning and adjust as necessary, then stir in the rice.
• If your beef broth is too tiny to cook your jollof rice after you’ve added it, add more water to make it bigger.
• Cover the pot and cook the rice until the water has evaporated.
• If the liquid in the rice has dried up but the rice is still hard, drizzle a little water around the pot without stirring; you don’t want mushy jollof rice.
• Leave the water to dry completely after a few minutes. Allow all of the chopped vegetables to steam for 5 minutes on top of the rice.
• With a wooden turner, stir the rice and cover it again to sit on low heat for another 3 minutes.
• To incorporate the vegetables, stir the rice with a wooden turner.
• Allow the jollof rice to stay on low heat for at least 3 minutes after stirring in the vegetables to get heated and for more flavor to spread.
• For a smokey party jollof rice, cook the rice for 10 minutes on low heat, until it begins to burn slightly at the bottom of the pot before removing it.

More flavor is dispersed by allowing the rice to burn a little at the bottom.

Enjoy your cold salad with your mixed vegetable jollof rice. Ghanaian Jollof Rice with Vegetables is ready!

This party jollof rice comes with fried chicken