Mother Africa ground hot pepper adds a kick to soups and stews, and is also a key ingredient in Ghanaian cooking when seasoning meat and fish, and making jollof rice.
Jollof rice originated in Senegal, but is popular throughout West Africa. Each country has an alternative way of cooking it (and each thinks their version is the best)! The rice-based dish is flavoured with tomato purée, chilli (both ground and fresh), ginger and garlic powder. The most vital aspect of jollof rice is ensuring fluffy, separated grains – never wet and soggy.