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, or more if you like spicy food
• ½red pepper
• 2 mediumtomatoes
• 45 ml (3 tbsp)vegetable oil
• 80 ml (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
• About 740 g (4 cups)dry jasmine rice
• To tastesalt
• 120 ml (½ cup) for blending, plus 60 ml (¼ cup), 80 ml (⅓ cup) and 400 ml (1⅔ cups) at the stated stageswater

Instructions

1. 1

   Blend the vegetables

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

2. 2

   Sauté the onion

   Heat the oil in a pot over medium heat. Add the finely sliced onion and cook until browned, adding a splash of water if the pot starts to dry out.

3. 3

   Cook the paste

   Stir in the tomato paste and 60 ml (¼ cup) of water. Sauté for 5 minutes.

4. 4

   Simmer the sauce

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

5. 5

   Add the spices

   Turn the heat to its lowest setting. Stir in the spices and keep the heat on low for the rest of the cooking.

6. 6

   Add rice and water

   Wash the rice well, then stir it into the sauce with 400 ml (1⅔ cups) of water. Do not add any more water after this point.

7. 7

   Season the sauce

   Taste the sauce and add salt as needed. It should taste slightly salty, as the rice will soften the seasoning as it cooks.

8. 8

   Cook the rice

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

9. 9

   Fold and seal

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

10. 10

    Steam the rice

    Cook on low for 25 minutes without opening the pot. The rice cooks by steaming, so leave the cover in place.

11. 11

    Turn the rice

    After 25 minutes, discard any water that has collected on the parchment or foil and give the rice a quick turn. Cover again and cook on low for another 25 minutes.

12. 12

    Check for doneness

    Check the rice and discard any water pooled on the parchment or foil. Cover and cook for another 10–15 minutes, or until the rice is cooked. The rice should take about an hour in total from when it was added to the stew.

What is jollof rice?

Jollof is a West African one-pot rice dish, with regional versions built around rice cooked in a seasoned tomato and pepper base. This version is Ghanaian-inspired and keeps the rice vegan.

The rice absorbs the reduced sauce as it steams, taking on its colour and spice. Jasmine rice gives the dish a fragrant, soft result, while the long, low cooking lets the flavour develop.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 9g protein, 88g carbs, 8g fat.

Most of the carbohydrates come from the jasmine rice, while the vegetable oil supplies most of the fat. The rice and vegetables contribute some protein, but the dish is not especially protein-rich; serve it with beans or tofu to balance the plate.

Build the tomato base

Fresh blend: Tomatoes, pepper, onion, ginger and garlic are blended into the sauce base. Blending them together helps distribute the vegetables evenly through the rice.

Tomato paste: Frying it briefly before adding the purée gives it time to cook in the oil. Then the blended vegetables and purée simmer until the sauce has reduced.

Keep the heat low

Gentle cooking: Once the spices go in, the recipe calls for the lowest heat setting. This helps the rice steam without scorching the thick sauce at the bottom of the pot.

A close-fitting lid: The pot needs to hold in steam, especially during the long rice-cooking stage. The parchment or foil under the lid provides an extra seal.

Manage the water carefully

Measured addition: Add the specified 400 ml of water with the washed rice, then do not add more. The sauce and trapped steam provide the rest of the moisture for cooking.

Before cooking: Wash the rice well, as instructed, and let excess water drain away. This keeps the measured liquid in the recipe consistent.

Turn without overworking

At 10 minutes: Fold the rice from the bottom towards the top to reduce the chance of the lower layer burning. Work gently so you move the rice without mashing the grains.

Later turns: The recipe calls for another quick turn after 25 minutes, then a doneness check after a further 25 minutes. Keep the pot covered between these moments so the steam stays inside.

Check the texture

Tender grains: The rice is ready when it is cooked through and no longer has a hard centre. If it needs more time, cover it and continue cooking for the stated extra 10–15 minutes.

Surface moisture: Water can collect on the parchment or foil as the rice steams. Discard that pooled water at the points specified in the method.

Make it a meal

Fresh sides: Serve with a crisp salad or sliced cucumber and tomato for contrast with the rich, soft rice. These sides add freshness without competing with the spiced sauce.

For a fuller plate: Add beans, tofu or another plant-based protein alongside the rice if you want a more substantial meal.

Recipe notes & tips

• Use a pot with a close-fitting lid so the rice can steam properly.
• Keep the heat at its lowest setting once the spices have been added.
• Wash and drain the rice well before adding it to the sauce.
• Measure the water carefully and do not add more after the rice goes in.
• Use gloves or wash your hands thoroughly after handling the Scotch bonnet.
• Keep the pot covered between the checks so steam does not escape.

Variations

• Adjust the heat: Use less Scotch bonnet for a milder pot or more for extra heat.
• Add beans: Stir cooked beans through near the end for a more substantial meal.
• Use long-grain rice: Substitute another long-grain rice, allowing for differences in cooking time and liquid absorption.
• Add vegetables: Fold in cooked peas or diced carrots towards the end of cooking.
• Change the herbs: Use a little thyme in place of rosemary for a different aromatic note.

Common mistakes to avoid

• Too much water: The rice can turn wet and soft; measure the stated amount and add no more after the rice goes in.
• Heat too high: The sauce may catch before the rice cooks; keep the hob on its lowest setting after adding the spices.
• Loose covering: Escaping steam can leave the rice undercooked; seal the pot with parchment or foil under the lid.
• Frequent checking: Opening the pot releases steam; keep it closed for the stated cooking intervals.
• Skipping the turn: Rice at the bottom may burn; fold it from bottom to top after the first 10 minutes.
• Adding salt too early: The finished seasoning can be hard to judge; taste the sauce after the rice has been added and season as directed.

How to store

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

Frequently asked questions