Preparing Ghana jollof in the Ghanaian style typically begins by using well cooked meat or fish to add flavor. Most people do season their meat with onion, ginger, garlic, and pepper before cooking the meat.

Once it is fried or grilled, it is put aside. Next, the jollof base is prepared with fresh tomatoes, tomato paste, onion, and pepper. The stew is cooked until the raw smell of the tomatoes is gone. Spices like curry powder, bay leaves, and seasoning cubes are often added at this stage. Some also add vegetables such as carrots or green beans, but that's a matter of taste.

The rice is typically long grain and parboiled rice. Some wash it in warm water to get excess starch off. When the stew is ready, the rice is added and mixed well.

Furniture quality water or stock is added in moderation so the rice will cook well without getting soggy. The pot is usually covered tightly, sometimes with foil, to capture the steam.

Low heat is used so the rice can absorb the stew and can be cooked evenly. Mostly, the rice is checked on from time to time, stirred lightly if need be, and seasoned based on individual taste.