Vegan Jollof Rice
This vegan Jollof Rice recipe brings the vibrant flavors of West Africa to your kitchen. It's a smoky, spicy, and incredibly satisfying one-pot dish, traditionally made with a rich tomato and red pepper base, fragrant rice, and a medley of vegetables. Perfect for a weeknight meal or a festive gathering, this plant-based version retains all the delicious authenticity without any animal products.
Ingredients
For the Tomato & Red Pepper Base :
- 4 large Ripe tomatoes roughly chopped
- 2 large Red bell peppers roughly chopped
- 1 medium Onion roughly chopped
- 2-3 Scotch bonnet peppers
- 1/2 cup Vegetable oil
For the Jollof Rice:
- 2 tablespoons Vegetable oil
- 1 large Onion finely chopped
- 3 cups parboiled long-grain rice
- 4 cups vegetable broth
- 1/4 cup tomato paste
- 1 tablespoon curry powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ginger
- 2 bay leaves
- Salt
- Black pepper
- 1/2 cup Mixed Vegetables
For Garnish (Optional):
- Fresh cilantro
- red onion
- 2 Plantain fried or baked
Instructions
Prepare the Tomato & Red Pepper Base:
- In a blender or food processor, combine the 4 large ripe tomatoes, 2 large red bell peppers, 1 medium onion, and 2-3 Scotch bonnet peppers. Blend until smooth, adding a splash of water if needed to get it moving. Set aside.4 large Ripe tomatoes, 2 large Red bell peppers, 1 medium Onion, 2-3 Scotch bonnet peppers
- Heat 1/2 cup (120ml) vegetable oil in your large heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, carefully pour in the blended tomato mixture. Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 20-25 minutes, stirring occasionally, until the sauce has thickened and the oil begins to separate and rise to the top. This is a crucial step for flavor development.1/2 cup Vegetable oil
- Remove the cooked tomato base from the pot and set aside. In the same pot, heat 2 tablespoons (30ml) vegetable oil over medium heat. Add the 1 large finely chopped onion and sauté until translucent and softened, about 5-7 minutes.2 tablespoons Vegetable oil, 1 large Onion
- Stir in the 1/4 cup (60g) tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor. Add the 1 tablespoon (15g) curry powder, 1 teaspoon (5g) dried thyme, and optional 1/2 teaspoon (2.5g) ground ginger. Cook for another minute until fragrant.1/4 cup tomato paste, 1 tablespoon curry powder, 1 teaspoon dried thyme, 1/2 teaspoon ginger
Combine and Add Rice:
- Pour the reserved cooked tomato and red pepper base back into the pot with the sautéed aromatics and spices. Stir well to combine. Add the thoroughly rinsed 3 cups (600g) parboiled long-grain rice to the pot. Stir gently until the rice is evenly coated with the sauce.3 cups parboiled long-grain rice
- Add Liquid and Simmer: Pour in the 4 cups (960ml) vegetable broth. Add 2 bay leaves, salt to taste (start with 1 teaspoon), and black pepper to taste. Stir gently to combine everything.4 cups vegetable broth, 2 bay leaves, Salt , Black pepper
Cook the Rice:
- Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid (you can even place a piece of foil between the pot and lid for a tighter seal). Cook for 25-30 minutes without stirring.
- After 25-30 minutes, open the lid and check the rice. If it's still hard, add another 1/2 cup (120ml) of hot water or broth, stir gently, and cover again for another 5-10 minutes. Once the rice is almost tender, if using, gently fold in the optional 1/2 cup (120g) mixed vegetables. Cover again and let it steam off the heat for 5-10 minutes. This helps the rice cook evenly and develop the signature smoky flavor (the 'bottom pot' effect).1/2 cup Mixed Vegetables
- Fluff and Serve: Remove the bay leaves. Gently fluff the Jollof rice with a fork. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro or parsley and sliced red onion, and perhaps a side of fried plantains.Fresh cilantro , red onion, 2 Plantain
Notes
- For an extra smoky flavor, you can let a thin layer of rice slightly char at the bottom of the pot. Be careful not to burn it!
- The heat level is adjustable – use fewer Scotch bonnets for mild, or omit for no heat.
- Rinsing the rice thoroughly removes excess starch, which helps prevent it from becoming sticky.
- Avoid opening the lid too often while the rice is cooking, as this releases steam and affects the cooking process.
Nutrition
Calories: 550kcal
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