Jollof Rice
10 minutes
to prep
1 hour
10 minutes
to cook
4 servings
About this Recipe
Jollof is a staple across many African nations, with each country and region having their own version. Growing up in a household with two different cultures and foods was the life! Jollof rice has been one of my favorite dishes since I was a little girl. I remember making this dish with my grandmother; watching her take her time and make it with no recipe was amazing! My father also put his signature on this dish and every family will have their own style.
Photo and Recipe Courtesy of Danielle Ciyata Freeman of Melanges by CC
Ingredients
- 24 ounces vegetable stock
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- ½ green or red pepper (finely chopped)
- 16 ounces long-grain rice
- 5.3 ounces tomato paste/purée
- 14 ounces chopped tomatoes
- 2 carrots (finely chopped)
- 3.5 ounces green beans (chopped)
- 2.6 ounces cabbage (shredded)
- ½ teaspoon salt (depending on the salt level of your stock)
- ½ teaspoon black pepper
- ½ teaspoon thyme
- ½ teaspoon vegan chicken bouillon
Optional:
- ½ teaspoon ground ginger or allspice 400 grams vegan ‘meat’ or more vegetables, e.g. aubergine, squash, snap peas.
Instructions
- If using vegan “meat,” cook it in a frying pan, and set aside.
- Bring vegetable stock to the boil, then simmer for 20 minutes.
- Meanwhile, heat a tablespoon of vegetable oil in a pan.
- Add the onion and green/red pepper and sauté for approximately 4–5 minutes, until soft.
- Add the garlic and sauté for another 1–2 minutes.
- Add the rice and adequate water to cook, into the onions and peppers, then add tomato paste, stirring to coat the rice and give it a reddish color.
- Add the salt, pepper, thyme, and ginger or allspice, if using.
- Add the tin of chopped tomatoes and let them cook down for several minutes.
- Add the stock and stir gently to combine. Don’t stir too much or the rice will break up.
- Add the carrots, green beans, cabbage, and vegan “meat” or any additional vegetables.
- Reduce the heat to low, cover and simmer for 30 minutes, until all the water has been absorbed. After turning off the heat, leave the pan for 5 minutes with the lid still on, for the residual heat to cook-off any remaining liquid.
