Ghana Jollof - The EssieSpice Way

Ghana Jollof - The EssieSpice Way


3 Cups of Jasmine Rice or Basmati Rice

1/2 Cup Coconut Oil

1 Cup Chopped Onions

1 Tablespoon Minced Ginger

1 Tablespoon Minced Garlic

1 Scotch Bonnet Pepper - Blended

1 Pound Lamb Chops or Goat Meat

1 Teaspoon of Sea salt

2 Tablespoons Essiespice Coco-For-Garlic Sauce

2 Tablespoons EssieSpice Mango Chili Medley Sauce

1/3 Cup Tomato Puree

3 Cups Fresh blended Tomatoes



  1. In a deep large pot, turn the heat on medium and add the coconut oil. Allow oil to get moderately hot then add onions, ginger, scotch bonnet pepper & garlic
  2. Allow the mixture to come together evenly and stir continuously for about a minute. Then add the Lamb or goat meat. Add the salt and EssieSpice sauces then continue stirring so the combo coats the meat entirely and continues to sear cook. 
  3. Let the meat simmer with the spice mixture for another 5 minutes stirring frequently. You can add 1/3 cup of water and allow meat to further cook for another 5 minutes on medium to low heat.
  4. Now add the tomato puree and blended tomato. We need to let this cook for about 12-15 minutes. We don't want the tomatoes to be raw when we taste it on the rice, we therefore have to cook it till all the sweetness emerges. This will take about 15-20 minutes.
  5. At this point you can add the rice and stir everything together. Depending on how much sauce you have now, you may need some more water. 
  6. Reduce the heat to low, and cover the pot completely to allow the steam to cook the rice
  7. Check on the dish around the 10 minute mark. If the rice is still pretty firm, sprinkle about 1/4 cup of water all over the rice and cover once again. Allow to cook for a final 20 minutes on low heat and your EssieSpice Jollof Rice should be ready. 
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