The Tastiest Vegan Jollof Rice

Ingredients

• 2 mediumonions (1 finely sliced for sautéing, 1 roughly chopped for blending)
• 1 thumb-sized pieceginger
• 2–3 clovesgarlic
• ½scotch bonnet pepper (more if you like spicy food)
• ½red pepper
• 2 mediumtomatoes
• 3 tbsp (45 ml)vegetable oil
• 85 g (⅓ cup)tomato paste
• 400 ml (1⅔ cups)tomato purée
• 1 tbspgaram masala
• 1 tbspground cumin
• ½ tbspground anise seeds
• 1 tsp eachwhole cloves, onion powder and garlic powder
• 1 tspdried rosemary
• 2bay leaves
• 1vegetable bouillon cube
• 740 g (4 cups)dry jasmine rice
• to tastesalt
• 120 ml (½ cup), 60 ml (¼ cup), 80 ml (⅓ cup) and 400 ml (1⅔ cups), used at the stages specifiedwater

Instructions

1. 1

   Review the questions

   Before beginning, read through the recipe’s Questions and Answer section, especially if this is your first time making it.

2. 2

   Follow the method

   The recipe describes this as a technical dish, so follow the cooking and water amounts carefully.

3. 3

   Blend the vegetables

   Blend the tomatoes, red pepper, ginger, garlic, roughly chopped onion and scotch bonnet with 120 ml (½ cup) water.

4. 4

   Brown the onion

   Set a pot over medium heat and sauté the finely sliced onion in the oil until brown. Add a splash of water if the pot starts to dry out.

5. 5

   Cook the paste

   Stir in the tomato paste and 60 ml (¼ cup) water, then sauté for 5 minutes.

6. 6

   Simmer the sauce

   Add the blended mixture, tomato purée and 80 ml (⅓ cup) water. Cover the pot well and simmer over medium heat for 20 minutes, until the sauce has reduced.

7. 7

   Add the spices

   After 20 minutes, reduce the heat to low and mix in the spices. Keep the heat at its lowest setting for the rest of the cooking.

8. 8

   Add rice and water

   Once the spices are combined, add the rice, washed very well, and 400 ml (1⅔ cups) water. Do not add any more water after this point.

9. 9

   Season the sauce

   Taste the sauce for salt. It should taste slightly salty, as the rice will dilute the seasoning as it cooks.

10. 10

    Cover the pot

    Cover the pot securely, keep it on low heat and keep an eye on the rice.

11. 11

    Fold and seal

    After 10 minutes, fold the rice from the bottom of the pot to the top to help prevent the bottom from burning. Lay parchment paper or foil over the pot before replacing the lid to trap the steam.

12. 12

    Steam the rice

    Cook on low for 25 minutes to steam the rice. Resist opening the pot during this time.

13. 13

    Turn the rice

    After 25 minutes, discard any water collected on the parchment or foil and quickly turn the rice. Cover the pot and cook on low for another 25 minutes.

14. 14

    Check the rice

    After the next 25 minutes, check how cooked the rice is and discard any water pooled on the covering. Cover again and cook for a further 10–15 minutes, or until the rice is cooked.

15. 15

    Finish cooking

    The rice should take about an hour to cook from the time it is added to the stew.

What is Ghanaian jollof rice?

Jollof is a West African one-pot rice dish, with regional versions across the area. Ghanaian jollof is built around rice cooked in a seasoned tomato-and-pepper base.

This vegan version gets its flavour from blended fresh vegetables, tomato purée and a layered spice mix. Cooking the rice gently in the sauce lets it absorb the seasoning as it steams.

Nutrition and macros by portion

The nutrition label shows one serving as written: 425 calories, 9g protein, 90g carbs, 6g fat.

Most of the carbohydrates come from the jasmine rice, while the vegetable oil supplies most of the fat. The rice also contributes some protein, with the vegetables and tomato adding smaller amounts; serve a portion with beans or greens to make a more balanced plate.

Build the tomato base

Fresh blend: Tomatoes, red pepper, ginger, garlic, onion and scotch bonnet are blended together to make the aromatic base.

Tomato paste: Sautéing the paste before adding the blended vegetables gives it time to cook in the oil and deepen the sauce.

Reduced sauce: Simmering the blend with tomato purée for 20 minutes concentrates it before the rice goes in.

Keep the water measured

Rinsed rice: Wash the jasmine rice well before adding it, as directed in the method.

Fixed amount: Once the rice is in the pot, add only the specified 400 ml water. The recipe relies on that measured liquid and the steam trapped under the covering to cook the grains.

Manage the heat and steam

Low setting: After the spices go in, keep the hob at its lowest heat setting for the rest of the cooking. This helps the rice cook gently rather than scorching quickly.

Covered pot: Parchment or foil under the lid holds steam in the pot. Take care when lifting it, as the trapped steam will be hot.

Check for doneness

First turn: After 10 minutes, fold the rice from the bottom up to redistribute it and check that the base is not burning.

Final texture: The rice is ready when the grains are cooked through. If they still feel firm, cover the pot and continue cooking for 10–15 minutes as directed.

Season and adjust the heat

Salt: Taste the sauce before adding the rice and aim for a slightly salty flavour, since the rice will soften the seasoning as it cooks.

Chilli: The scotch bonnet brings heat, so use more than half a pepper only if you prefer a spicier dish.

Serve it with

Jollof makes a substantial centrepiece for a meal. Serve it with a crisp salad or cooked greens for freshness and contrast.

For a more filling plate, pair it with beans or another plant-based protein. Keep the rice covered until serving so it stays warm.

Recipe notes & tips

• Wash the rice well before adding it to the sauce.
• Use the lowest heat setting once the spices have been added.
• Keep the lid on during the long steaming stages to retain the heat and moisture.
• Fold the rice after the first 10 minutes to check the bottom and bring lower grains to the top.
• Use care when removing the foil or parchment, since hot steam can escape.
• Taste the sauce for salt before adding the rice, as the recipe advises.

Variations

• Milder chilli: Use less scotch bonnet for a gentler heat.
• More heat: Add extra scotch bonnet if you prefer a spicier pot.
• Fresh herbs: Serve with chopped fresh herbs for a bright finish.
• Greens on the side: Pair the rice with cooked greens for a fresh contrast.
• Add beans: Serve with beans for a more substantial plant-based meal.

Common mistakes to avoid

• Adding extra water: The recipe specifies no more water after the rice goes in; stick to the measured amount.
• Turning up the heat: High heat can scorch the bottom before the grains cook; use the lowest setting after adding the spices.
• Opening the pot repeatedly: This lets steam escape; leave it covered during the timed cooking stages.
• Skipping the first fold: Rice can catch at the base; fold it from the bottom to the top after 10 minutes.
• Leaving pooled water on the covering: Discard it at the stated checks so it does not drip back into the rice.
• Adding too much chilli: The pepper can dominate the pot; start with the listed half pepper and adjust to your preference.

How to store

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

Frequently asked questions