Ghanaian Joll Of Rice & Beef Kebab 1

As you’ve probably guessed I’m back in Ghana. And ever since I’ve gotten here, all i want to eat is the local cuisine. Been away for too long, and had an overdose of the Desi Indian food. Knowing me n how quickly i get bored of things its not a surprise that when I’m here, i am craving Honkie food, n when in Hong Kong, i miss the Indian stuff, n when in India I’m ready to run away n get back here ! Well for now, the new thing with me is I absolutely cant stand anything sweet. I’ve just been binging on all things spicy, salty n sour ! Shocking ain’t it ? Never thought you’d hear that from me, but its true. I think the next couple of posts will be about everything that’s not sweet. Hmmm … so lets get started with today’s special. This was lunch … Joll Of Rice n Beef Kebabs. Joll of Rice is common throughout West Africa, but its origin lies in Ghana. Its a very aromatic and flavourful one pot rice meal. Its great on its own or even when accompanied with grilled meats. You can have a veggie, chicken or meat version of it. For the benefit of my vegetarian friend I’ve made a veggie one today, but to make it non veg, just add strips or tiny cubes of your favourite meat in there.

Ghanaian Joll Of Rice & Beef Kebab 2

The quintessential ingredients to most of the Ghanaian cooking are Maggie cubes, rich tomato paste, scotch bonnet chillies and Maggie Arome seasoning. You have these and you know your dish is winner.

Ghanaian Joll Rice Of & Beef Kebab 4


Joll Of Rice

  • 1 & 3/4 cup basmati rice
  • 4 tbsp olive oil
  • 3 heaped tbsp tomato paste
  • 1 red onion chopped
  • 2 red onions
  • 2 tomatoes
  • 2 fat cloves of garlic
  • 1″ piece of ginger
  • 4 scotch bonnet chillies – reduce if you dont like it spicy
  • 2 cubes of Maggie chicken cubes
  • 2 carrots sliced diagonally
  • handful of french beans cut diagonally
  • 7-8 okra’s sliced diagonally
  • salt to taste

In a food processor, grind together the ginger, garlic, chillies, tomatoes and 2 onions. Keep aside for later. In a non stick frying pan heat the 4 tablespoons of olive oil and fry the chopped onion till soft then add the tomato paste and fry for further 3-4 minutes. Now add the blended tomato n onion mix and fry well. Crumble in the 2 Maggie cubes and mix well. Cover and let it cook through, till the oil floats on the top. Now add the rice and 2 cups of water, stirring it to make sure nothing is sticking to the bottom. In another frying pan, drizzle a few drops of olive oil and stir fry the beans, carrots and okra with a sprinkle of salt just till they are half done. Now add these to the rice, and by this time the rice will need some more water. Add 2 more cups of water, and cook till the water is almost evaporated. Now cover and simmer of slow gas till the rice is cooked through. ‘Joll of’ is now ready ! Children love this dish as its a great way to get some nutrition into their system.

Ghanian Joll Rice & Beef Kebab 3

Beef Kebab – 4 skewers

  • 200 gms Beef fillet, cut into cubes
  • 3 Scotch Bonnet Chillies
  • 3 fat cloves of garlic
  • 2 tbsp grated ginger
  • 1 n 1/2 red onion
  • 1 chicken Maggie cube
  • 2 tbsp of Maggie seasoning
  • 2 tbsp olive oil
  • 1 large green pepper cut in cubes
  • 1 large red onion cut in cubes

In a food processor, grind together the chillies, ginger, garlic, onion, Maggie cube, seasoning and oil. Form a smooth paste and marinate the beef for at least 4 hours. Now thread these onto your metal skewers alternating with the peppers and onions. Grill on charcoal till the meat is tender n almost falling of the sticks. Serve with some Joll of Rice .

Related Posts with Thumbnails

Comment :

Kate, this is my type of food. Seriously how can one say no to this. Sounds superb for entertaining, and absolutely delicious for Sunday lunch with the whole family…
Cheers,
Elra

Kajal

Elra, this would be the perfect thing to make for family on Sunday, not to mention ideal for entertaining, as you can make the rice before and the beef just take 10 mins on a hot grill !

This dish looks so delicious! Tasty!

Cheers,

Rosa

Oh, BBQ! Again you make me wish it was summer:) It’s great that you have so many ingredients available in Ghana. Can you buy most things you need for your cooking?

Kajal

Rosa, thanks 🙂

Cherie, these are Ghanaian ingredients so its in abundance everywhere. As for the other stuff … mmm i get most of the stuff i want, thanks to some very kind people who bring in imports from Europe n Us 🙂

Interesting…”Maggi” must make a fortune there! Love the rice and the kebabs…very similar to souvlaki! Enjoy your time back in Ghana.

Kajal

Peter … actually Ghana must be the highest sales nation for Maggie in the entire world. They have maggie cubes in all flavours- shrimp, mutton, shiito, onion … ! its insane how much maggie is consumed here. N here …i’m here only for 2 weeks, gonna travel soon 🙂

The rice looks really good!! With the kebab.. yumm!! Nothing could be better than this!
You travel all over the world!!!

Maggie cubes and Maggie seasoning! I guess Nestle invented this dish?

I was about to use the last couple cubes of the maggie you sent me in a risotto and then I got lazy and made a sandwich instead. This means I can make some Ghanian kabobs soon 🙂

if the next recipes are as good as this you can keep those sweets away. i too am in a spicy savory craze right now. this looks truly d’lish to me right now!

Delicious! Those kebabs are to die fo.

That meal looks absolutely amazing. The rice looks especially good. Beautiful colors and gorgeous photos.

Wow makes me drool…………… Spicy and yummy. Makes me hungry….

Hey! Its been a long time. Glad you are back. I grw up on this type of rice with my father being Nigerian. Great photos. Maggi is so universal!

Wow Kate..both the rice and beef look so good! I use maggi cubes too in pulao’s. They taste awesome. And those chillies look mighty spicy!

Kate, the kabobs are calling my name 🙂

so interesting. i see these magi products in our local grocery store and now i know what they are for. we have a pretty large guyanese community here in brooklyn.

Beef kebab!! YUM!!!

mmmm looks terribly good. I never knew Ghana people eat so much spice. I am a spicy food lover. This looks excellent. Lovely recipe and pictures

Paz

Your jollof rice and kebabs look delicious! I’m hungry now. 😉

Paz

Ndeye

I love your blog… have been reading for a while now. But I just wanted to add today that Jollof rice has its origins in Senegal and is named after an ancient kingdom of Senegal called Djolof. If you google, you will find more info on it. As a descendant of Djolof, I had to add my “grain de sel” as French people would say:-)

this looks amazing you should check out my steak kabobs served with grilled pineapple! http://koppscookings.blogspot.com/2009/04/grilled-steak-kabobs.html

ciao kajal, cant believe you have a jollof rice recipe, i can relate to it so well. i have been meaning to do a post about Lagos and jollof rice, have not gotten down to it yet. you’ve added maggi cube- a nice touch. ah how i miss west africa. i was also going through your photos- theyre all really lovely, loved the rye pita bread one. best wishes, shayma

I love rice kabab recipe. I hope my family will enjoy this recipe. Your work is too hard. This is my type of food absolutely delicious. thanks.

great post

Nii

Jollof rice is like a piece of the moon served in a plate, and with Kebab it finishes everything

see you soon now bye when they eat jollof it taste nice

hi

Kenyan dude

Damn, we need more West Africans in Kenya.

Hellena

I can say first time trying this recipe was the bestest and very flavourful jollof. Thanks for sharing

Kajal

Hey Hellena, go glad you tried n liked the recipe 🙂

Catherine

Love your post except for one detail that was inaccurate, jollof rice actually comes frome senegal, specifically the wolof tribe. Because Ghanaians and Nigerians seem to include it alot in their dishes, its popular amongst them and people may think it comes from one of them. Senegalese people do jollof in two ways regular rice and broken rice. They also have a brown jollof and the red one that’s mostly known amongst west Africans. I enjoy both, depending who makes it of course.

Kajal

Hello Catherine, its so kind of you to share the origin of Jollof. Its true indeed that Nigerians and Ghanaians eat way too much of jollof lol so it was only natural of me to assume its was from around there. Its a fabulous dish and I almost always tend to overeat it. I’m going to look for the brown jollof recipe 🙂 Thank You for dropping by my space. xx

Please answer the question below to submit your comment *