Few dishes are more closely associated with Nigerian food culture than Jollof rice. A plant-based version can keep the characteristic smoky, peppery tomato base while loading the dish with vegetables.

Ingredients

2 cups long-grain parboiled rice

4 large tomatoes

2 red bell peppers

1–2 Scotch bonnet peppers

1 large onion

3 tablespoons vegetable oil

2 tablespoons tomato paste

2 cloves garlic, minced

1 teaspoon grated ginger

1 teaspoon thyme

1 teaspoon curry powder

1 bay leaf

3 cups vegetable stock or water

1 cup mixed vegetables

Salt to taste

Method

Blend the peppers: Blend the tomatoes, bell peppers, Scotch bonnet peppers and half of the onion.

Cook the base: Heat the oil in a large pot. Add the remaining chopped onion and cook until softened.

Add the garlic and ginger, followed by the tomato paste. Cook for 2–3 minutes.

Pour in the blended pepper mixture. Add thyme, curry powder and bay leaf.

Cook uncovered for approximately 15–20 minutes until the sauce thickens and the raw tomato flavour has reduced.

Add the rice: Wash the rice and stir it into the sauce.

Add the vegetable stock or water and season with salt.

Cover tightly and cook over low heat until the rice is tender and has absorbed the sauce.

Stir in the mixed vegetables during the final few minutes of cooking.

To Serve

Serve with fried plantain, steamed vegetables or a fresh salad.

VAN Note:

Jollof is more than a rice dish, it is part of a wider West African food conversation. A vegetable-forward version shows that the dish’s defining character comes from its pepper, tomato and spice base, not from meat.