Ghanian Food: Jollof Rice

I haven’t come across any Ghanaian food that I haven’t enjoyed. I haven’t tried everything yet, but it is important to keep an open-mind when it comes to local food and preparation. Keeping an open-mind is essential to trying new food but you should also know your limits. Ghanaian food is mostly like Nigerian food. It is often served with all sorts of starchy food, loaded with carbohydrates which can quickly fill you up or such diets being unsuitable for you if you are not used to it. I find that the combination of sides and the Ghanaian proportions make it impossible to finish a meal in one sitting.

       The dish consists of easy cook or basmati rice, tomatoes and tomato paste, onion, salt, spices (such as nutmeg, ginger, Scotch bonnet (pepper), cumin) and chili pepper, to which optional ingredients can be added such as vegetables, meats and fish.The cooking method for Jollof rice begins with using oil to fry finely-chopped onions, tomatoes and ground pepper (plus any other optional seasoning); adding stock; and then cooking the rice in this mixture so it takes up all the liquid. The rice takes on a characteristic orange colour from the mixture. It can be served with cooked meat, chicken, fish,or vegetables separately on the plate or they can be stirred in at the end. It is often served with fried plantain and salad. Jollof Rice, also called 'Benachin' meaning one pot in the Wolof Language, is a popular dish in many parts of West Africa. It is thought to have originated amongst members of the Wolof ethnic group in the Senegambia region but has since spread to the whole of West Africa, especially Nigeria, Togo, Ghana, Sierra Leone and Liberia. There are many variations of Jollof rice. The most common basic ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added.