Eat the Match: Ghana vs Panama

Jollof rice and Sancocho.

Group L · Toronto · June 17, 2026 · Iris

Ghana: Jollof rice

West African jollof rice — Ghana's version specifically, which is distinct from Nigerian jollof and Senegalese thiéboudienne — is a one-pot celebration rice cooked in a tomato and pepper base until each grain is colored, flavored, and slightly smoky from the “party jollof” technique of allowing the bottom to catch and create a crust.

Ingredients

• 400g long-grain rice, rinsed
• 3 tbsp neutral oil
• 1 large white onion, roughly chopped
• 400g can crushed tomatoes
• 2 red bell peppers, roughly chopped
• 2 scotch bonnet peppers (seeded for moderate heat)
• 3 cloves garlic
• 1 tbsp tomato paste
• 500ml chicken stock
• 1 tsp curry powder
• 1 tsp dried thyme
• 1 bay leaf
• salt

Method

1. Blend tomatoes, bell peppers, scotch bonnet, and garlic to a smooth purée. In a wide heavy pot, heat oil over medium-high heat. Cook onion until very soft, about 8 minutes. Add tomato paste and stir 2 minutes. Add the pepper purée and cook, stirring frequently, for 15 minutes until it has reduced by half and is very thick and dark — this is the key step and requires patience.
2. Add curry powder, thyme, bay leaf, stock, and salt. Bring to a boil. Add rice, stir once. Reduce heat to very low, cover tightly, and cook 30 minutes without lifting the lid.
3. For the party crust: in the last 5 minutes, increase heat slightly and allow the bottom to catch very gently — you'll hear a faint crackle. Remove from heat, rest 10 minutes covered. Serve from the pot.

Panama: Sancocho

Sancocho is Panama's national soup-stew — a long-simmered chicken broth with yuca, corn on the cob, ñame (white yam), culantro (not cilantro — a different herb with a stronger flavor), and oregano. It is the dish Panamanians eat after a long night, at family gatherings, and when the weather calls for something restorative.

Ingredients

• 1 whole chicken (about 1.5kg), cut into pieces
• 1 large white onion, roughly chopped
• 4 cloves garlic, sliced
• 2 ears of corn, cut into rounds
• 400g yuca, peeled and cut into large chunks
• 200g ñame or taro root, peeled and chunked
• 1 bunch culantro or cilantro
• 1 tsp dried oregano
• 2 litres water
• salt and pepper

Method

1. Place chicken, onion, garlic, culantro/cilantro, and oregano in a large pot. Cover with water and bring to a boil. Skim any foam. Reduce heat and simmer 30 minutes.
2. Add yuca and ñame. Cook 20 minutes more. Add corn. Cook a final 15 minutes.
3. Taste and adjust salt — the broth should be clear, deeply chickeny, and fragrant from the herbs. Remove the chicken and shred or serve on the bone. Serve in deep bowls with the broth and vegetables. White rice on the side.