One-pot rice (Jollof) from Zoe's Ghana Kitchen: Traditional Ghanaian Recipes Remixed for the Modern Kitchen (page 142) by Zoe Adjonyoh

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Suya spiced lamb meatballs or koftas; Spiced plantain chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for meat and vegetable variations.

  • Ro_ on January 23, 2024

    I pretty much agree with the other note - the rice was really tasty, but there were some issues with the recipe. I found that the sub-recipe for Jollof Sauce did not make anywhere near the stated quantity it said it would, and which was required for this recipe, so I had to add more tomatoes and stock and hope for the best. Also, there wasn't enough liquid to cook the rice thoroughly in the time stated, so again I had to add more liquid and give it longer. It was really really spicy which I enjoyed but it was bordering on too much for my family! We unauthentically had some yoghurt on the side. I wish I'd been able to get the shrimp powder which was listed as optional but apparently gives the distinctive taste.

  • TrishaCP on February 14, 2022

    We liked the incredibly flavorful rice, but the recipe would NOT have worked if I had followed it exactly. This recipe involves making a flavored chicken stock to cook the rice, but without specifying the expected yield. I ended up with about 9 cups of stock, but 380 grams of rice as specified doesn't need that much liquid. (Recipe called for using it all, plus a tomato sauce.) I went with the standard ratio of 1 1/2 to 2 cups of liquid per cup of rice. I also didn't care for the chicken with this- poaching, then baking, made it dry. As a note, you need to complete three sub-recipes before you start this one and each sub-recipe included fresh chiles and/or chile powder (cayenne is what is recommended) and/or curry powder. I strongly recommend reading all of the sub-recipes in advance of making any of them to know how much heat you are adding to the dish in total and whether you feel the need to adjust based on your spice tolerance. (I needed to adjust!)

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