Tomi Makanjuola, the Vegan Nigerian, shares her recipe for vegan Jollof Rice, a classic and warming West African dish bursting with flavor and served at parties and special occasions.
Find this recipe and more in The Holiday Issue of VEGWORLD Magazine.
Vegan Jollof Rice
Prep Time
10 minutes
Total Time
40 minutes
Yield: Serves 4
Credit:
Tomi Makanjuola is an award-winning blogger and chef. She runs The Vegan Nigerian, a platform dedicated to making Nigerian cuisine and the vegan lifestyle accessible to members of her community and beyond. The Vegan Nigerian began as a blog in 2013 and has since evolved into pop-up restaurants, workshops, and catering services. Tomi is the author of Plantain Cookbook.
Ingredients
- 2 cups long-grain rice or “sella” golden basmati rice
- 1/2 tin chopped or plum tomatoes
- 1/2 red bell pepper
- 1/2 scotch bonnet/chili pepper
- 2 cloves garlic
- 1 Tablespoon fresh ginger
- 4 Tablespoons sunflower oil
- 1 small red onion (sliced)
- 2½ cups water
- 1 Tablespoon curry powder
- 1 teaspoon dried thyme
- salt to taste
Directions
- Rinse the rice a couple of times under cold water and set aside.
- Place the tinned tomatoes, red bell pepper, chili, garlic and ginger in a blender and blend until smooth.
- Heat the sunflower oil in a large saucepan or cooking pot. Add the onions and sauté on medium heat for 1-2 minutes. Add the blended pepper and tomato mixture, along with the washed rice. Cover with 2½ cups of water. Add the curry powder, thyme and salt to taste. Stir to combine.
- Turn the heat down to medium-low, cover the pot and simmer for 25-30 minutes until the rice has absorbed most of the liquid.
- Stir the rice gently and take off the heat.
- Serve with a side of fried plantain, salad, or stir-fried vegetables.
