5 traditional Ghanaian jollof rice recipes you can perfectly cook using Gino Jollof Mix

Jollof rice is a beloved dish across Ghana, with each region adding its twist to create unique variations. Let’s explore five traditional styles of Jollof, each reflecting the distinct culinary heritage of different parts of the country.

Plus, don’t miss out on the chance to try them with the new Gino Jollof Mix – the perfect companion for the perfect Ghana Jollof!

1. Greater Accra – Tolo Beef Jollof with Tuna Chunks

In Accra, Jollof takes on a hearty and savoury twist with the inclusion of Tolo beef, salted and cured meat, and a touch of tuna chunks. This version of Jollof offers a delightful combination of salty and meaty flavours, making it a perfect option for large gatherings and family meals. The rich tomato base and smoky undertones add depth to the dish, making every bite memorable.

2. Ashanti Region – Classic Funeral Jollof with Goat Meat

In the Ashanti Region, Jollof is traditionally served at funerals, known for its smoky aroma and rich flavour. This Jollof is typically cooked over firewood, which gives it its signature smoky taste, and it’s paired with tender goat meat for added depth. The dish is deeply seasoned and often seen as a tribute meal at major events and family gatherings. It’s an experience that’s both hearty and filled with cultural significance.

3. Northern Region – Dawadawa Jollof

The Northern Region offers a unique take on Jollof with the addition of Dawadawa, a fermented locust bean known for its strong aroma and umami flavour. This Jollof style has a bold and earthy taste that is deeply satisfying, and it’s a favourite among those who enjoy strong, traditional flavours. Dawadawa is not just an ingredient; it’s a defining element of Northern cuisine, adding an unmistakable richness to the Jollof.

4. Volta Region – Super Spicy Jollof with Herrings

For those who love spice, the Volta Region brings the heat with super spicy Jollof, often complemented by the savoury taste of herrings. The use of fresh or smoked herrings introduces a fishy depth to the dish, while the abundance of local peppers ensures a fiery experience with every bite. This Jollof is not for the faint-hearted, but it’s a favourite for spice lovers across the country.

5. Western Region – Mi Yonkoo Jollof

In the Western Region, Jollof is often cooked with either palm oil or coconut oil, depending on the cook’s preference. Palm oil brings a rich, nutty flavour and a vibrant red colour to the dish, while coconut oil offers a slightly sweet and tropical twist. Both oils give the Jollof a unique taste, making it stand out from the traditional tomato-based versions. This is the perfect Jollof for those looking to try something different.