One Pot Ghanaian Jollof Rice

One Pot Ghanaian Jollof Rice – A delicious Ghanaian rice dish made with spicy, smoky tomato stew and basmati rice. This jollof recipe is authentic and addictive. Perfect for Sunday dinner and special occasions!


  • Author: Sharila
  • Prep Time: 5 minutes
  • Cook Time: 1 hour and 55 minutes
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: West African


Units Scale
  • 2 1/2 cups uncooked basmati rice
  • 1/2 cup of vegetable oil
  • 2 yellow onions, halved
  • 1 2 inch piece ginger, peeled
  • 5 cloves garlic, peeled
  • 2 scotch bonnet peppers
  • 1/2 teaspoon caraway seeds
  • 6 Roma tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 Maggi shrimp cube (optional, can substitute with salt or bouillon)
  • 14-oz can mackerel in tomato sauce, roughly chopped
  • 2 bay leaves
  • 1 teaspoon tomato paste
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons cumin
  • 2 teaspoons Jamaican curry powder
  • 1 teaspoon dried thyme
  • salt (to taste)


  1. In a medium bowl, cover 2 1/2 cups basmati rice with water. Set aside.
  2. Heat a heavy bottomed pot over medium heat. Add 1/2 cup of vegetable oil.
  3. Blend onions, ginger, garlic, a scotch bonnet pepper, caraway seeds and 1/2 teaspoon salt with 1/4 cup of water. Add mixture to oil and fry until onions are translucent.
  4. Blend Roma tomatoes, smoked paprika, chili powder, and Maggi with 1/4 cup of water. Add to onion mixture and simmer on medium heat for about 10 minutes.
  5. Add mackerel in tomato sauce, bay leaves, tomato paste, garlic powder, onion powder, cumin, curry powder, thyme, and salt to the stew.
  6. Bring mixture to a boil over medium high heat. Reduce heat to medium low and simmer for 1 hour or until dark and reduced. Stir every 10 minutes or so to ensure the stew does not burn.
  7. Drain rice and season with 1/2 teaspoon of salt.
  8. Add rice and scotch bonnet pepper to tomato stew and fry over medium heat for 5 minutes.
  9. Add 1½ cups of water to the pot. Once the tomato-rice mixture is boiling, reduce the heat to low.
  10. Cover the pot with a paper towel or towel and a lid.
  11. Cook rice covered for 10 minutes and stir. Put the towel and lid back on and cook for another 10 minutes then stir. Repeat this for a third time, cooking the rice covered until tender (about 5 minutes more).
  12. Turn the heat off. Keep the pot covered for about 10 minutes to allow the steam to finish cooking the rice.


  • Soak the rice – Soaking the rice removes the starch and keeps the rice from becoming mushy after cooking.
  • Take your time – A stew simmered low and slow is the secret to delicious jollof rice.
  • Adjust the seasonings to your liking –  If you like less salt or more spice, change it to suit your tastes.
  • Avoid soggy jollof rice –  Do not add too much water to the pot! Add water one cup at a time, adding more only if the rice has dried out too much.

  • Do not undercook the jollof rice –  Let the rice cook for the full 25 minutes, and let it sit covered for an additional 10 minutes. You want all of the grains to be cooked.
  • Storing Leftovers – Jollof rice can be refrigerated up to 5 days and frozen for up to one month.

Keywords: Rice recipes, West African recipes, Side Dishes