Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6-8 people

Why Theresa Jasmine Rice Works Best for Jollof

Theresa Jasmine Rice is the ideal choice for authentic Ghana Jollof because its long grains stay separate and fluffy, absorbing the rich tomato and spice flavors without becoming mushy. The natural fragrance of our jasmine rice adds an extra layer of aroma that elevates this beloved West African dish.

Ingredients

For the Rice:

• 4 cups Theresa Jasmine Rice
• 600ml tomato puree
• 4 large tomatoes, blended
• 2 large onions, 1 blended and 1 sliced
• 3 tablespoons tomato paste
• 1/2 cup vegetable oil (use Theresa Cooking Oil for best results)
• 3 cups chicken or vegetable stock
• 2 teaspoons curry powder
• 1 teaspoon thyme
• 2 bay leaves
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2-3 scotch bonnet peppers (adjust to taste)
• Salt and seasoning cubes to taste
• 1 teaspoon smoked paprika (optional, for color)

Instructions

Step 1: Prepare the Rice Measure 4 cups of Theresa Jasmine Rice into a large bowl. Rinse under cold running water until the water runs clear. This removes excess starch and ensures your jollof grains stay separate. Set aside to drain.

Step 2: Make the Stew Base Heat Theresa Cooking Oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and fry until golden brown. Add the tomato paste and fry for 3-4 minutes, stirring constantly to prevent burning.

Step 3: Build the Flavor Add the blended tomatoes, tomato puree, minced garlic, grated ginger, and scotch bonnet peppers to the pot. Stir well and allow to cook for 15-20 minutes, stirring occasionally. The mixture should reduce and the oil should begin to float on top.

Step 4: Season the Stew Add curry powder, thyme, bay leaves, smoked paprika, salt, and seasoning cubes. Stir thoroughly and taste. Adjust seasoning as needed. The stew should be well-seasoned before adding the rice.

Step 5: Add the Rice Add the drained Theresa Jasmine Rice to the stew. Stir gently but thoroughly to ensure every grain is coated with the tomato mixture. This step is crucial for even color and flavor distribution.

Step 6: Add Stock and Simmer Pour in the stock gradually, ensuring the liquid level is just above the rice. Do not over-stir at this point. Cover the pot tightly with aluminum foil, then place the lid on top to trap the steam.

Step 7: Cook on Low Heat Reduce the heat to low and allow the rice to cook for 30-35 minutes. Do not open the pot during this time. The rice will absorb the liquid and develop that signature smoky jollof flavor.

Step 8: Check and Fluff After 35 minutes, check if the rice is tender and the liquid is absorbed. If needed, add a little more stock and cook for another 5 minutes. Once done, remove from heat and let it rest for 5 minutes. Gently fluff with a fork.

Chef's Tips for Perfect Jollof with Theresa Rice

• Rinsing is essential: Theresa Jasmine Rice rinses cleanly, removing surface starch for perfectly separate grains.
• Low and slow: The key to smoky jollof is cooking on low heat. Theresa Rice holds up beautifully during this slow cooking process.
• Do not over-stir: Once you add the stock, resist the urge to stir. This prevents the rice from becoming mushy.
• The smoke factor: For an authentic smoky flavor, allow the bottom layer to slightly caramelize. Theresa Rice's quality ensures even the bottom grains cook properly.

Serving Suggestions

Serve hot with:

• Fried plantain
• Grilled or fried chicken
• Coleslaw
• Shito (Ghanaian black pepper sauce)
• Avocado slices