Brown Rice Jollof (Vegan Friendly)

Ingredients

• 2 smallonions, one finely chopped and one cut into quarters
• 3 clovesgarlic
• 1 large thumb-sized piecefresh ginger
• ½scotch bonnet pepper
• 3 mediumfresh tomatoes
• 45 ml (3 tbsp)vegetable oil
• 1 smallred bell pepper
• 120 ml (½ cup)tomato paste
• 15 ml (1 tbsp)curry powder
• 10 ml (2 tsp each)garlic powder and onion powder
• 1vegetable bouillon cube
• 5 ml (1 tsp)dried rosemary
• 5 ml (1 tsp)anise seeds
• 10 ml (2 tsp) fresh, or 5 ml (1 tsp) driedthyme
• 768 ml (3¼ cups)short-grain brown rice
• 473 ml (2 cups) total; mushroom broth may be substitutedwater
• to tastesalt

Instructions

1. 1

   Read the FAQs

   Read the frequently asked questions before you begin.

2. 2

   Brown the onion

   Warm the oil in a pot over medium heat and sauté the chopped onion until browned.

3. 3

   Blend the vegetables

   While the onion browns, blend the quartered onion, garlic, ginger, scotch bonnet, red pepper and tomatoes with 60 ml (¼ cup) of water.

4. 4

   Fry the paste

   Add the tomato paste to the pot and cook it for a few minutes.

5. 5

   Keep it moist

   If the pot starts to dry out, add a splash of water.

6. 6

   Add the seasoning

   Once the tomato paste has cooked for a few minutes, pour in the blended tomato mixture and add the spices. Stir everything together.

7. 7

   Simmer the stew

   Add 237 ml (1 cup) of water, cover the pot and cook the sauce over medium heat for 20 minutes.

8. 8

   Rinse the rice

   As the stew approaches 20 minutes of cooking, rinse the rice very thoroughly to remove excess starch, which can make it sticky.

9. 9

   Add rice and water

   At the 20-minute mark, stir the rice into the stew. Taste and adjust the salt, then add 177 ml (¾ cup) of water and cover the pot well.

10. 10

    Bring to the boil

    Let the rice come to a boil for about 5 minutes, then cover it with parchment paper.

11. 11

    Cook the rice

    Turn the heat to low and cook for 50 minutes. The brown rice takes longer, and this slow cooking helps the jollof flavour develop.

12. 12

    Stir halfway

    Halfway through cooking, stir the rice to help prevent the bottom from burning. Taste to check that it is cooking, then cover it again to finish.

13. 13

    Check for doneness

    After 50 minutes, check whether the rice is cooked. If it is not, give it a few more minutes.

14. 14

    Rest before serving

    Once cooked, let the rice cool slightly before serving. It may seem sticky while hot, but should settle as it cools.

What is brown rice jollof?

Jollof is a much-loved West African rice dish, with regional versions across the region, including Ghanaian styles. It is cooked in a seasoned tomato base that colours and flavours the grains.

This version uses short-grain brown rice, which takes longer to cook than white rice and has a chewier texture. A slowly simmered pepper-and-tomato stew gives it time to take on the seasoning.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 9g protein, 80g carbs, 11g fat.

Most of the carbohydrates come from the brown rice, while the vegetable oil supplies most of the fat. The rice and bouillon contribute some protein, with the vegetables adding smaller amounts; serve it with beans or vegetables for a more varied plate.

Build the tomato base

Browned onion: take the time to cook the chopped onion until it is properly golden; it lays a savoury foundation for the stew.

Tomato paste: cook it for a few minutes before adding the blended vegetables. If it begins sticking or drying out, use a small splash of water.

Blended vegetables: the tomatoes, pepper, garlic, ginger and second onion make a smooth, flavourful sauce. The scotch bonnet brings heat, so keep its seeds if you want a stronger kick.

Rinse the brown rice well

Short-grain brown rice can release plenty of surface starch, which may leave the finished dish clumpy. Rinse it very thoroughly just before adding it to the stew.

The recipe calls for short-grain rice, whose shape and texture differ from long-grain varieties. Using a different kind may change how much liquid it needs and how it cooks.

Manage the long, low simmer

Sauce stage: let the seasoned tomato mixture cook, covered, for 20 minutes before adding the rice. This gives the sauce time to cook down and blend its flavours.

Rice stage: after bringing the rice to a boil for about 5 minutes, cover it with parchment paper and cook on low for 50 minutes. Keep the heat low so the bottom is less likely to scorch.

Midway check: stir once halfway through, as directed, then cover the pot again. Check the rice after the 50 minutes and allow a few extra minutes if it is not yet cooked.

Check texture before serving

Brown rice should be tender when cooked, though short-grain rice can remain a little chewy and sticky. A brief rest and cooling period helps the texture settle before serving.

If the grains are still firm after the stated cooking time, continue cooking for a few minutes and check again. Avoid adding extra liquid unless the rice needs it to finish cooking.

Season and serve

Taste the sauce before the rice goes in and adjust the salt at the point specified in the method. The bouillon cube also contributes seasoning, so add salt gradually.

Serve the jollof as a main or alongside vegetables, beans or a crisp salad. Those sides add freshness and contrast to the rich, spiced rice.

Recipe notes & tips

• Rinse the rice very thoroughly just before adding it to the stew.
• Use a pot with a close-fitting lid to limit steam escaping during the long rice cook.
• Keep the heat low once the rice is covered, and stir it halfway through as instructed.
• Add salt gradually because the bouillon cube is already seasoned.
• Let the rice cool slightly before serving so its sticky texture can settle.

Variations

• Mushroom broth: replace the water with mushroom broth as suggested for extra savoury depth.
• Dried thyme: use 5 ml (1 tsp) of dried thyme instead of 10 ml (2 tsp) fresh.
• Milder heat: use less scotch bonnet for a gentler pepper flavour.
• More vegetables: serve with extra cooked vegetables on the side for colour and contrast.
• Bean accompaniment: serve with beans for a more substantial plant-based meal.

Common mistakes to avoid

• Skipping the rinse: excess surface starch can make the rice very sticky; rinse it thoroughly before cooking.
• Burning the onion: cook it over medium heat and keep an eye on it while preparing the blended mixture.
• Letting the paste catch: add a splash of water if the tomato paste makes the pot look dry.
• Cooking too hot: keep the rice at low heat after the initial boil to reduce the risk of scorching.
• Stopping too soon: check the grains after 50 minutes and allow a few more minutes if they are still firm.

How to store

Refrigerate cooled leftovers in a covered container and use within 3–4 days. Reheat until steaming hot, adding a small splash of water if the rice has dried out.

Frequently asked questions