In our second year highlighting entire cultures, we will be looking at Africa. Kits will include a little bit about the country of focus, a recipe (or more) that is native to the country, and a unique ingredient or two from that recipe without which, it wouldn't be the same. Most recipes are from writers native to the country covered or otherwise live there. I'll post the recipes and information here as well, so let's get cooking!
As we continue on our culinary journey through Africa, we make our way to the bulge of western Africa and the country of Ghana.
Ghanaian Cuisine
Adapted from various historical and cooking resources
The Ghanaian cuisine is one full of flavour and a reflection of the local culture and history. Although the traditional dishes vary with tribe, village, and region, there are some commonalities that form the general cuisine of Ghana. These commonalities include making a meal around a starch. The meal could be a soup, stew, or sauce which is made more filling through the use of starchy foods such as cassava, rice maize, yam, cocoyam (taro), beans, and potatoes in various forms. Most meals contain meat, although not all. There is also a strong fishing industry spanning farmed fish and wild fishing. Among their more traditional dishes are foods such as fufu, kenkey, and of course jollof rice.
History of Jollof Rice
Adapted from Today.com for use by the Brown Deer Library Cookbook Club
Jollof rice, which is believed to have originated from the Senegambia during the Wolof Empire (c. 1200 — 1600), is a dish that has become a staple across West Africa. It is typically made in a single pot with long-grain rice, tomatoes, peppers, onions, spices and herbs, and sometimes seafood or meat, though its ingredients and preparation vary by region.
The evolution of jollof rice reflects the region’s complex history, where trade, migration and cultural exchange played significant roles. Ghana’s take on the dish highlights the country’s ability to blend external influences with local traditions, creating a version of jollof rice that is distinctly Ghanaian.
It is not merely food — it is a narrative of survival, adaptation and unity.
As the dish traveled, it gathered flavors and techniques, transforming with each community’s touch. Ghana’s version, particularly notable for its texture and taste, became a source of national pride. The variations between recipes from different West African countries have sparked lighthearted debates (a.k.a. the so-called "jollof wars" especially seen between Ghana and Nigeria), but they underscore a shared culinary heritage.
Ghanaian society holds jollof rice in high regard, attributing to it roles that transcend the culinary. It is a fixture in celebrations and a symbol of hospitality, embodying the Ghanaian ethos of sharing and community. The preparation of jollof rice is a communal activity, bringing together families and neighbors, strengthening social bonds. This tradition of shared meals reflects a broader cultural value of unity and collective well-being, foundational to Ghanaian identity.
Jollof also serves as a culinary ambassador that introduces Ghanaian culture to the world. As the dish gains popularity internationally, it carries with it stories of Ghana’s heritage, cuisine and community life.
Main Course
Jollof Rice
This recipe has been adapted from FeelGoodFoodie.net for use by the Brown Deer Library Cookbook Club
Ingredients
2 tablespoons olive oil divided
1 pound sirloin steak cut into small chunks
1 onion chopped
2 cups long-grain white rice rinsed
6 ounces tomato paste
1 teaspoon salt
½ teaspoon black pepper
1 ½ teaspoons dried thyme
½ teaspoon crushed red pepper
½ teaspoon ginger
½ teaspoon curry powder optional
3 roma tomatoes diced
1 red or green bell pepper diced, optional
2-3 bay leaves optional
3 cups chicken broth
Directions
In a large pot over medium-high heat, heat 1 tablespoon olive oil. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper. Cook until browned on the outside, about 5 minutes, stirring a couple times. Remove the steak and set aside.
In the same pot used to cook the steak, add the onions with the remaining olive oil and cook until soft and translucent, about 5 to 7 minutes.
Add the rice on top of the cooked onions along with tomato paste, remaining salt and pepper, thyme, ginger and crushed red pepper; stir to combine until the rice is red in color and lightly toasted.
Add the diced tomatoes and green pepper along with the bay leaves on top of the rice. Return the cooked steak to the pot along with the water.
Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.
Fluff the rice, sprinkle with fresh parsley and serve warm.
Notes:.
A lot of recipes use fresh hot peppers instead of red pepper flakes. Generally, if you want to do more traditional recipes you'd add in a single scotch bonnet or something similar to that. They are relatively inexpensive and can be found at your local grocery in a 16oz bag or so for about $5-6 and a small amount goes a long way.
Most countries on the Western bulge of Africa have some variation on jollof rice. It can be made to fit dietary requirements from vegan to pescatarian to fully omnivorous. Meat is not a requirement depending on the country of origin, although to be truly Ghanaian, meat is traditionally mixed in (in particular chicken or goat) and broth is also a traditional component. Those are two of the three signatures of their style, the third being the use of basmati rice instead of long grain.
Creol and Jamacan cooking takes a lot of itself from African cuisine. Jollof rice is believed to be the origin of jambalaya and other such iconic dishes.
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