Vegetarian Jollof Rice is a modern Fusion recipe (based on a Nigerian original) for a vegetarian version of classic Jollof rice with a mirepoix base and rice cooked in a spicy tomato sauce that's intended as an accompaniment, but which can be served as a vegetarian dish. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Vegetarian Jollof Rice.
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I came up with this version of Nigerian Jollof rice as I fancied something different to go with my roast chicken for Sunday dinner. For this recipe you would typically use two fresh Scotch bonnet chillies, finely chopped. However, I didn’t have fresh Scotch bonnet chillies at the time only dried chillies. So I used 2 smoked chipotles, 1 dried Scotch bonnet, 1 dried Carolina reaper and 1 small very aromatic ata rodo. I poured about 150ml boiling water over them and left them to re-constituted all morning. I drained the chillies, finely chopped them (adding 4 dried African birds eyes and chopping those finely) and I kept the soaking liquid, adding that to the vegetable stock. I also started with a French mirepoix (a blend of finely diced onion, carrot and celery) as my flavour base, adding a little chefy element. Otherwise the dis was prepared exactly as below:
Ingredients:
400ml passata (sieved tomatoes)
3 tbsp tomato purée
2 fresh red Scotch bonnet chillies, chopped
½ onion, finely diced
1 ½ onions, chopped
1 celery stick, finely diced
1 carrot, peeled and finely diced
2 red bell peppers, seeds removed and roughly chopped
8 garlic cloves, peeled
3 tbsp fresh rosemary leaves
1 tsp dried thyme leaves
2 tsp ground coriander
1½ tsp sweet smoked paprika
1 tbsp curry powder (use a turmeric based blend like medium Madras)
50ml olive oil
150g cherry tomatoes, halved
800ml chicken or vegetable stock
2 bay leaves
500g long-grain rice, rinsed (I used basmati)
2 tbsp sunflower oil
2 ripe plantains, peeled and thickly sliced (optional)
small handful of coriander leaves, coarsely chopped
sea salt and freshly-ground black pepper, to taste
Method:
Combine the passata, tomato purée, chillies, sliced onions, bell peppers, garlic, rosemary, thyme, ground coriander and paprika in a blender or food processor and process until smooth.
Heat the olive oil in a large pan over medium heat. Use to fry the diced onion, carrot and celery for about 5 minutes, until very soft. Now add the cherry tomatoes and the blended tomato sauce. Bring to a boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally.
Add the stock, bay leaves, rice, 1½ teaspoons salt and a generous pinch of freshly-ground black pepper. Stir to combine and bring to a boil. Reduce the heat and simmer for 10–12 minutes, stirring frequently to prevent the rice from sticking, until the rice is cooked through. Turn off the heat, cover with the lid and leave to steam for 15 minutes without removing the lid.
Meanwhile, heat the sunflower oil in a frying pan over a medium heat. Fry the plantain for a few minutes on each side until golden and tender.
Spoon the jollof rice onto warmed plates and add the plantain on the side. Garnish with the chopped coriander and serve as an accompaniment.
Personally, I think jollof rice is always better when re-heated the following day so I always make a big batch so that I can enjoy for a few days.
