Total time
65 mins
Prep
15 mins
Cook
50 mins
Per head
£2.23
Difficulty
Hard
A fully plant-based version of the beloved West African classic. Every bit as rich and smoky as the original, just without the chicken stock.
Did you know?
The classic Jollof sauce, tomatoes, peppers, onions, has been a staple of West African cooking long before the dish became famous worldwide. Remarkably, the original recipe is naturally vegan: the tomatoes and peppers create so much flavour that meat stock was never really necessary.
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Ingredients
- ½ (small, finely diced) onion
- 2 cloves, minced garlic
- ½ scotch bonnet
- 1 (diced) red bell pepper
- 1 tin, chopped tinned tomatoes
- 2 tbsp tomato puree
- 4 tbsp vegetable oil
- 1½ vegetable stock cube
- 1 tsp curry powder
- 1 bunch thyme
- 1 bay leaves
- ½ inch ginger
- 185g, about ½ cup easy cook rice
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Everything in the recipe, guided step by step. Built-in timers, serving adjustments, and Ask Justina when you need her. Free.
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Vegan Jollof Rice
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