MAAME: Jessica George’s Jollof Rice

Jollof rice is a traditional West African dish and this variety is connected directly to Ghana, where Maddie’s family is from and where her mother still lives, in my novel, Maame. It’s a common dish and families often have their own unique spin on it. This is a dish that would be close to Maddie’s heart, something she would’ve grown up eating.
This jollof rice recipe is from my mother and the serving depends on how hungry your guests are! This should be enough for 5 adults – but if my brothers were involved, a single batch was never enough…
-Jessica George

Servings

10 servings

Prep Time

20 mins

Cook Time

45 mins

Print Recipe

MAAME: Jessica George’s Jollof Rice

Notes: Any spicy peppers, such as Scotch bonnets will do – use them to taste. You can add the peppers whole, which will bring down the spice level, or chop them so they flow throughout and make it spicier. Start with half a Scotch bonnet and adjust accordingly

I recommend using jasmine or basmati rice.

Depending on the size of your blender or food processor, you might need to process the tomato/pepper vegetable mixture in several batches— the recipe yields three quarts of liquid.

  • 5 medium carrots, chopped
  • 3 large red bell peppers, chopped
  • 2 (28-ounce cans) crushed tomatoes 

  • 4 large white onions, chopped, divided
  • 1-2 chili peppers (see note)
  • 1-2 tablespoons vegetable or canola oil
  • 5-6 medium fresh tomatoes, chopped
  • Salt, to taste
  • 5 cups white long grain rice, rinsed and drained (see note)
  1. Bring a large pot of water to a boil. Add carrots and red bell pepper and boil until soft, about 6- 8 minutes. Remove and drain.
  2. Place crushed tomatoes, 2 chopped onions, and chili peppers in a blender or food processor (see note). Blend until liquid is smooth. Add cooked carrots and red bell peppers and blend until liquid is smooth.
  3. Heat oil in a large saucepan or stockpot. Add remaining 2 chopped onions and fry in oil until softened, about 6-8 minutes.
  4. Add blended tomato/ pepper/vegetable mixture, fresh tomatoes and salt. Simmer for 10 minutes. Add rice, and a little water. Simmer rice over low heat, stirring regularly until the rice is cooked through about 30 minutes, adding more water as needed. Fluff to serve. Enjoy!

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