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 piecesfresh ginger
• 4 clovesgarlic
• 60 ml (¼ cup)tomato paste
• 2 tablespoonsvegetable Better Than Bouillon paste
• 450 g (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)
• 60 ml (¼ cup) for blending, plus 240 ml (1 cup) for cookingwater

Instructions

1. 1

   Cook the purée

   Blend the tomatoes, scotch bonnets and red pepper. Cook the purée in a separate pot over medium-high heat for at least 15 minutes, while you 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 the paste aside.

3. 3

   Heat the oil

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

4. 4

   Soften the onion

   Add the finely diced onion to the hot oil and sauté 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 the extra water can evaporate.

6. 6

   Cook the tomato paste

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

7. 7

   Reduce the sauce

   Once the onion and tomato paste base has cooked down, add the reduced tomato and pepper purée and mix well. Cook over medium-low heat for about 15 minutes. While it cooks, grind all the whole spices except the bay leaf into a powder.

8. 8

   Season the stew

   Add the ground spices and Better Than Bouillon paste, and mix well. Cook for another 5–10 minutes, until the sauce is ready and oil has separated on top.

9. 9

   Taste the sauce

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

10. 10

    Wash the rice

    Rinse the jasmine rice thoroughly 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 a piece of parchment paper between the pot and its lid to trap the steam. Cook undisturbed for about 20 minutes.

13. 13

    Mix and cover

    After 20 minutes, pour any water settled on the parchment back into the pot and mix the rice well, checking that it is not catching on the bottom. Cover again with the parchment paper and cook undisturbed for another 20 minutes before checking.

14. 14

    Check for doneness

    Check the rice after the second 20-minute cook. If it is still slightly hard, cover the pot and cook for a further 5–10 minutes until done.

15. 15

    Serve the rice

    Serve the jollof rice with a side of protein and coleslaw.

What is jollof rice?

Jollof is a West African one-pot rice dish, with versions enjoyed across the region, including Ghana. Rice cooks in a seasoned tomato and pepper base, taking on its colour and flavour as it steams.

This vegetarian version builds a deep sauce from fresh tomatoes, peppers, aromatics and toasted whole spices. Jasmine rice gives it a fragrant finish, though careful rinsing and covered cooking help keep the grains from turning sticky.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 8g protein, 73g carbs, 12g fat.

Most of the carbohydrates come from the jasmine rice, while the vegetable oil supplies most of the fat. The vegetables contribute a smaller amount of carbohydrate, and the recipe contains little protein unless you serve it with a protein-rich side. Balance the plate with a serving of beans or another protein and the suggested coleslaw.

Build flavour in the sauce

Fresh purée: Cooking the tomato and pepper blend separately for at least 15 minutes reduces its water before it goes into the stew. This gives the rice a more concentrated base and helps avoid excess liquid later.

Tomato paste: Let it cook with the onion mixture for the full 5 minutes before adding the purée. This step gives the sauce time to lose its raw taste.

Choose and prepare the rice

Jasmine rice: Its fragrance suits the spiced sauce, but its surface starch can make the grains clump. Rinse it thoroughly, as the method directs, before adding it to the pot.

Water: The recipe adds 240 ml (1 cup) after the rice has cooked in the stew for 5 minutes. Keep the pot covered during steaming so the rice can absorb the liquid evenly.

Get the spice balance right

Whole spices: Grind the anise, coriander, fenugreek, cloves and optional calabash nutmeg while the purée reduces. Add them with the curry powder and rosemary, leaving the bay leaf whole.

Heat: One scotch bonnet gives a gentler result than two, but the heat also depends on the peppers themselves. Start with one if you are unsure and keep the pepper purée's heat in mind when tasting the stew.

Steam without disturbing

Covered cooking: After adding the water, trap steam with parchment under the lid and leave the pot undisturbed for about 20 minutes. Opening it early lets steam escape and can leave the rice unevenly cooked.

Second stage: After the first 20 minutes, return any water on the parchment to the pot and mix the rice well. Cover it again for another 20 minutes, then allow an extra 5–10 minutes if the grains are still firm.

Check texture and serve

Doneness: The grains should be tender rather than chalky or hard in the centre. Mix carefully when the method calls for it, checking the bottom of the pot so the rice does not catch.

On the side: Coleslaw brings a cool, crisp contrast to the warm, spicy rice. Add a protein of your choice for a more substantial meal.

Recipe notes & tips

• Use one scotch bonnet for a milder result, as two can make the sauce considerably hotter.
• Rinse the jasmine rice well so excess surface starch does not make it gummy.
• Let the tomato and pepper purée reduce before adding it to the stew.
• Grind the whole spices while the purée cooks to keep the preparation moving.
• Taste the sauce before adding the rice; it should be boldly seasoned.
• Keep the pot closed during each 20-minute steaming stage.

Variations

• Milder heat: Use one scotch bonnet, or remove its seeds before blending.
• Nutmeg swap: Replace the optional calabash nutmegs with ¼ teaspoon ground nutmeg.
• Extra vegetables: Serve the jollof with extra coleslaw or a side of cooked vegetables.
• Protein on the side: Add beans or another cooked protein when serving.
• Bicarbonate option: Use the ⅛ teaspoon bicarbonate of soda only if your tomatoes taste particularly acidic.

Common mistakes to avoid

• Watery purée: Cook it for at least 15 minutes before adding it to the stew so it reduces.
• Sticky grains: Rinse the jasmine rice thoroughly to remove excess starch.
• Weak seasoning: Taste the stew before adding rice and adjust it while it is still concentrated.
• Lifting the lid early: Keep the pot covered during the uninterrupted steaming stages to retain steam.
• Rice catching on the bottom: Mix it carefully after the first 20 minutes and check the base of the pot.
• Undercooked rice: If the grains are still firm after the second steaming stage, cover and cook for another 5–10 minutes.

How to store

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

Frequently asked questions