Jollof rice from Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past (page 163) by Eric Adjepong and Korsha Wilson

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

Accompaniments: Whole fried tilapia

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

    Can substitute Spanish onion for red onions, and habanero pepper for Scotch bonnet pepper. The book's "Curry powder" called for in this recipe can be made in advance, or can be substituted with store-bought curry powder.

  • anya_sf on May 25, 2025

    I used half the oil as it seemed like a lot, but maybe that's why my rice cooked inconsistently. There wasn't enough liquid for it to visibly simmer. When I first stirred it after 10 min, it was already sticking to the bottom, so I reduced the heat to extra low (more like "keep warm" than "simmer"). Checked 5 min later, at least it wasn't burning. After another 5 min (20 min total), there were still uncoooked grains, so I added extra broth and ended up cooking the rice 10 more minutes, which meant some of the rice was overdone. Nevertheless, the texture was fluffy and the flavor was delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.