Vegetarian Native Jollof

Ingredients

• 60 ml (¼ cup)red palm oil
• 1 mediumonion, chopped
• 2 tspiru/dawa dawa powder (or 1 tbsp dried dawa dawa, soaked first if needed to rehydrate)
• 1Scotch bonnet pepper (or habanero)
• 1½red bell peppers
• 1tomato
• 2 tspgarlic powder
• 2 tsponion powder
• 1 tspCameroon pepper (or cayenne pepper)
• 2 tspnori mix
• 240 ml (1 cup)dried mushrooms, soaked in water (any variety)
• 1vegetable bouillon cube
• 1 canyoung jackfruit
• 2 tspdried scent leaf (or 1½ tsp oregano, or 60 ml (¼ cup) fresh scent leaf)
• 1 packsmoked tofu
• 380 g (2 cups)long-grain rice, washed
• 600 ml (2½ cups)water or vegetable broth

Instructions

1. 1

   Warm the oil

   Heat the red palm oil in a pot over medium heat until it melts. It is solid when cold and becomes liquid as it warms.

2. 2

   Soften the onion

   Add the chopped onion and sauté for about 5 minutes, until soft.

3. 3

   Cook the iru

   Stir in the fermented locust beans and cook with the onion for 2–3 minutes.

4. 4

   Add the peppers

   Blend the red bell peppers, Scotch bonnet or habanero, and tomato. Add the mixture to the pot and cook for 10 minutes.

5. 5

   Season the stew

   Add the garlic powder, onion powder, Cameroon pepper, nori mix and bouillon cube, then mix well.

6. 6

   Add mushrooms

   Stir the dried mushrooms into the stew so they can rehydrate and absorb its flavour as it cooks.

7. 7

   Reduce the stew

   Simmer for 10–15 minutes, stirring periodically, until cooked through and reduced. It is ready when oil begins to separate and rise to the top.

8. 8

   Rinse the jackfruit

   While the stew simmers, rinse the jackfruit thoroughly to remove its briny taste.

9. 9

   Add the jackfruit

   After the 10–15-minute simmer, add the jackfruit and crumble in the scent leaf. Taste and adjust the salt and seasoning.

10. 10

    Add tofu and rice

    Stir in the smoked tofu, then add the washed rice.

11. 11

    Add the liquid

    Mix everything well and pour in the water or stock. Taste once more to check the seasoning, then cover and bring to the boil.

12. 12

    Cook the rice

    When it boils, turn the heat to low and cook for about 15 minutes. Give it a good stir.

13. 13

    Finish covered

    Once no water is visible, cover the pot with parchment paper or aluminium foil and cook for a further 15–20 minutes, or until the rice is tender. Do not add more water, or the rice may turn mushy.

14. 14

    Steam the spinach

    When the rice is tender, turn off the heat, sprinkle in the chopped spinach and cover the pot so the spinach steams.

15. 15

    Check the spinach

    Once the spinach has wilted, the rice is ready.

16. 16

    Serve the rice

    Serve with your choice of protein, or enjoy the jollof on its own.

What is native jollof?

Jollof is a West African rice dish, with Nigerian versions known for cooking rice in a deeply seasoned tomato and pepper base. Native jollof draws on traditional local flavours, including iru, palm oil and scent leaf.

This vegetarian version builds a savoury, substantial pot with mushrooms, young jackfruit and smoked tofu. The rice cooks directly in the stew, so it takes on the seasoning as it softens.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 19g protein, 72g carbs, 13g fat.

Most of the carbohydrates come from the rice, while palm oil and tofu contribute much of the fat; tofu, mushrooms and jackfruit add some protein. Serve with a crisp vegetable side, or add a protein alongside if you want a more substantial plate.

Build the flavour base

Palm oil: warm it until liquid before adding the onion. Cooking the onion until soft gives the stew a mellow foundation.

Pepper blend: blending the bell pepper, hot pepper and tomato makes an even base that can cook down before the rice goes in.

Iru and nori mix: these bring distinctive fermented and savoury notes. The nori mix is a prepared seasoning, so its flavour and saltiness may vary.

Give the stew time

Reduce the pepper mixture for 10–15 minutes, stirring occasionally, before adding the rice. The cue to look for is oil separating and rising to the surface.

The dried mushrooms go into the stew while it simmers, giving them time to rehydrate and pick up the seasoning. If using dried dawa dawa instead of the powder, soak it first if needed.

Keep the rice from turning mushy

Wash the rice before adding it, then use the stated 600 ml of water or stock. Once the liquid is no longer visible, cover the pot for the final 15–20 minutes rather than adding more.

Rice can cook unevenly if the heat is too high or the pot is uncovered during the final stage. Keep the heat low and use parchment paper or foil beneath the lid as directed.

Choose the texture you like

Jackfruit: rinse it well to remove the briny taste, then add it after the stew has reduced. It brings soft, yielding pieces to the pot.

Smoked tofu: stir it in before the rice so its smoky flavour spreads through the dish. Add the spinach after cooking, then let the covered pot steam it until wilted.

Serve it simply

This jollof can be served on its own or alongside a protein of your choice, as the recipe suggests. A fresh, crisp side such as sliced cucumber or a simple salad can balance the rich, warmly spiced rice.

Taste the stew before adding the rice and check the seasoning again when the jackfruit goes in. Bouillon and nori mixes can vary in saltiness, so adjust to suit what you are using.

Recipe notes & tips

• Blend the bell peppers, hot pepper and tomato until smooth before adding them to the pot.
• Rinse the jackfruit thoroughly to reduce its briny flavour.
• Stir the stew periodically as it reduces so it cooks evenly.
• Taste the stew before adding the rice, then check the seasoning again when you add the jackfruit.
• Keep the heat low during the covered rice-cooking stages.
• Add the spinach at the end and let residual heat wilt it under the lid.

Variations

• Adjust the heat: use less Scotch bonnet or habanero for a milder pot.
• Swap the scent leaf: use 1½ tsp oregano or 60 ml (¼ cup) fresh scent leaf instead of 2 tsp dried.
• Change the tofu: use another tofu variety in place of smoked tofu.
• Use cayenne: substitute it for the Cameroon pepper if preferred.
• Choose another mushroom: any dried mushroom variety works after soaking.
• Use vegetable broth: replace the water with broth for the cooking liquid.

Common mistakes to avoid

• Adding rice before reducing the stew: cook the pepper mixture for 10–15 minutes first, until oil begins to separate.
• Skipping the jackfruit rinse: rinse it well to remove the briny taste.
• Adding extra liquid at the end: once visible water has gone, cover the pot and let the rice finish cooking without adding more.
• Cooking the final stage uncovered: cover with parchment paper or foil so the rice can finish steaming.
• Using high heat for the rice: reduce the heat to low after the pot boils to help the rice cook gently.
• Adding spinach too early: stir it in after turning off the heat and let it wilt under the lid.

How to store

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

Frequently asked questions