Simple Vegetarian Jollof Rice

Ingredients

• 3 mediumplum tomatoes
• 1–2Scotch bonnet peppers
• 1 largered bell pepper
• 80 ml (⅓ cup)vegetable oil
• 1 medium (¼ finely diced, ¾ roughly chopped)onion
• 2 thumb-sized piecesginger
• 4 clovesgarlic
• 60 ml (¼ cup)tomato paste
• 2 tablespoonsvegetable Better Than Bouillon paste
• 590 ml (2½ cups)long-grain jasmine rice
• ⅛ teaspoonbicarbonate of soda (only if the tomatoes are acidic)
• 1 teaspoonanise seeds
• 1 teaspooncoriander seeds
• 1 teaspoonfenugreek seeds
• ½ teaspooncloves
• 2 teaspoonscurry powder
• 1bay leaf
• 1 teaspoondried rosemary
• 2 (or ¼ teaspoon ground nutmeg)calabash nutmegs (optional)

Instructions

1. 1

   Cook the purée

   Blend the tomatoes, Scotch bonnet peppers and red bell pepper. Cook the purée in a separate pot over medium-high heat for at least 15 minutes. While it cooks, prepare the other ingredients.

2. 2

   Blend the aromatics

   Blend the roughly chopped onion with the garlic, ginger and 60 ml (¼ cup) water until smooth. Set aside.

3. 3

   Heat the oil

   Heat the vegetable oil in a large pot over medium heat for a few minutes.

4. 4

   Soften the onion

   Add the finely diced onion and sauté in the hot oil until soft and translucent.

5. 5

   Fry the paste

   Stir in the onion, garlic and ginger paste. Fry the mixture for 5–10 minutes so its excess water evaporates.

6. 6

   Cook the tomato paste

   Add the tomato paste and cook over medium-low heat for 5 minutes.

7. 7

   Simmer the stew

   Once the onion and tomato paste base has cooked down, add the reduced tomato and pepper purée and mix well. Simmer over medium-low heat for about 15 minutes. Meanwhile, grind the whole spices, leaving out the bay leaf.

8. 8

   Season the sauce

   Add the ground spices and vegetable bouillon paste, then mix well. Cook for another 5–10 minutes, until oil has separated and risen to the top.

9. 9

   Check the seasoning

   Taste the stew; it should taste more strongly seasoned and saltier than you want the finished rice to be. Add salt or more bouillon paste if needed.

10. 10

    Wash the rice

    Wash the jasmine rice very well to remove excess starch, which can make the cooked rice sticky.

11. 11

    Coat the rice

    Add the washed rice to the stew and stir thoroughly. Reduce the heat to low, cover the pot and cook for 5 minutes.

12. 12

    Steam the rice

    After 5 minutes, add 240 ml (1 cup) water and mix well. Sandwich baking parchment between the pot and its lid to trap the steam. Cook for about 20 minutes without opening the pot.

13. 13

    Mix and continue

    After 20 minutes, pour any water collected on the parchment back into the pot. Mix the rice well to check that it is not burning, then cover it again with the parchment and lid. Cook for another 20 minutes without interruption.

14. 14

    Check for doneness

    After the second 20 minutes, check the rice. If it is still a little hard, cover the pot and cook for another 5–10 minutes, until done.

15. 15

    Serve the rice

    The jollof rice is ready. Serve it with a side of protein and coleslaw.

What is jollof rice?

Jollof is a West African one-pot rice dish, with distinct versions across the region. This recipe is Ghanaian-inspired: rice cooks in a tomato and pepper stew seasoned with aromatics and spices.

Reduced tomato purée builds a concentrated base, while the rice steams covered in that sauce. Jasmine rice is used here, so washing it well and keeping the pot covered helps it cook without turning too sticky.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 8g protein, 77g carbs, 12g fat.

Most of the carbohydrates come from the jasmine rice, while the vegetable oil supplies most of the fat. Rice and the bouillon paste contribute some protein, with smaller amounts from the vegetables and spices. Serve a portion with protein and coleslaw to round out the plate.

Build the tomato base

Tomatoes and peppers: blending them creates the smooth purée that gives the rice its colour and flavour. Cooking it separately first reduces its water content before it joins the stew.

Tomato paste: frying it with the onion and aromatic paste helps it meld into the base. Keep the heat at medium-low so it cooks down without catching.

Make the aromatics and spices

Onion, ginger and garlic: blending the roughly chopped onion with the ginger, garlic and water makes a smooth paste. Fry it long enough for the added water to evaporate before moving on.

Whole spices: grind the anise, coriander, fenugreek, cloves and calabash nutmeg together for an even distribution. Leave the bay leaf whole and remove it before serving if you find it.

Get the sauce seasoning right

Bouillon paste: it seasons the stew and contributes savouriness, so add it before tasting. The sauce should taste more intensely seasoned than you want the final rice to be, since it will season the whole pot.

Salt: check the sauce before adding any extra, as the bouillon paste can already be salty. Adjust gradually so the finished rice is not bland or over-salted.

Steam without lifting the lid

Covered cooking: once the water goes in, the parchment under the lid helps hold steam in the pot. Leave it closed for the first 20-minute cook so the rice can steam evenly.

Second check: after the next 20 minutes, inspect the rice and gently mix it to check the bottom is not catching. If the grains are still firm, cover the pot and give them another 5–10 minutes.

Check texture and serve

Doneness: the rice should be cooked through rather than hard in the centre. Jasmine rice can become sticky if excess starch remains, which is why the recipe calls for a thorough wash.

To serve: coleslaw provides a crisp contrast to the rich, soft rice. Add a protein alongside it for a more substantial meal.

Recipe notes & tips

• Use ripe plum tomatoes for a flavourful purée.
• Remove the Scotch bonnet seeds for a milder result, or use just one pepper.
• Wash the jasmine rice thoroughly to reduce excess surface starch.
• Let the tomato and pepper purée reduce before adding it to the stew.
• Taste the sauce before adding extra salt because the bouillon paste is already seasoned.
• Keep the lid on during the timed steaming stages so the rice retains its heat and moisture.

Variations

• Milder heat: Use one Scotch bonnet pepper or omit it for a less spicy stew.
• Nutmeg swap: Replace the optional calabash nutmegs with ¼ teaspoon ground nutmeg.
• Vegetable side: Serve with steamed vegetables alongside the suggested coleslaw.
• Extra protein: Add cooked beans on the side for a plant-based accompaniment.
• Rice choice: Use another long-grain rice, adjusting the cooking time to suit the rice you choose.

Common mistakes to avoid

• Skipping the purée reduction: Excess water can leave the stew thin; cook the purée for at least 15 minutes first.
• Adding rice before the sauce reduces: The rice needs a concentrated stew to take on its flavour; let the sauce cook until oil rises to the top.
• Under-washing the jasmine rice: Extra starch can make it sticky; rinse it very well before adding it.
• Lifting the lid too soon: Escaping steam disrupts the covered cook; leave the pot closed for the timed intervals.
• Leaving the rice on the heat when it is still hard: Cover it again and cook for another 5–10 minutes, checking until tender.
• Adding salt without tasting: Bouillon paste may already provide plenty; taste the sauce and adjust gradually.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until piping hot, adding a splash of water if the rice seems dry.

Frequently asked questions