Yes! Finally, after many requests, a semi successful jollof rice recipe and two years of tried and failed recipes, I am finally bringing you this UNREAL, UNBELIEVABLE and INCREDIBLY TASTY vegan jollof rice. This recipe comes to your screens just in time for Canadian Thanksgiving too, and can serve as a perfect side dish, or main dish to wow your loved ones.
But before I get into the recipe, DISCLAIMER!!! I am not here to contest and shame any country’s jollof rice. No this is not a campaign for Ghana Jollof (which we all know its a campaign Ghanaians have won) but rather a post sharing MY jollof rice recipe. The greatness of the jollof depends on the cook. If the cook is excellent, the jollof is excellent. If the cook is poor, well you get the idea.
Jollof Rice has a special place in my heart! If someone asked me what meals i will live on for the rest of my life, I will say Oatmeal and Jollof Rice. Not only does it hold a special and sentimental place in my heart, but I think it is the perfect way to prepare rice; it is absolutely fragrant; it has a rich colour; it has different textures (the crunchy, slightly burnt bottom of the jollof is actually an important part of the jollof, which complement the soft, perfectly cooked rice); what else can a girl ask for?
Jollof Rice is a staple in every Ghanaian celebration and there is no party without jollof Rice. However, what is often served is full of animal fat, high in salt and oil and is not good for you. This recipe is light, low in sodium, low in oil and it will have you feeling great after. My favourite way to eat jollof is with some plant based protein, like my Spicy Oven Baked Tofu, some veggies and my Spicy Plantain Chops. Alternatively, if you are avoiding white rice at all costs, I have a Basil Quinoa Jollof which is packed with flavour and uses quinoa instead of rice.
- Cook time: ~1 hour
- Prep time: ~5 mins
- Serving: ~6 servings (highly dependent on the person)
- Nutrition Per Serving: 575 calories, 126g carbs, 3.4g fat, 11g protein
- 1 1/2 medium onions (1 finely sliced to sauté, 1/2 roughly chopped for blending
- 1 thumb sized ginger
- 1 clove garlic
- 1 tsp scotch bonnet (more if you like spicy food)
- 1/2 red bell pepper
- 2 medium sized tomatoes
- 1 tbsp oil (I used coconut oil but any works fine
- 1/3 cup tomato paste
- 1 2/3 cup tomato puree (I used the Kirkland Organic Tomato Sauce from Costco)
- 1 1/2 tbsp garam masala
- 1 tbsp cumin
- 1 tsp each ground cloves, onion powder, garlic powder
- 1 tbsp veggie soup base (you can also use a veggie bouillon cube)
- 4 cups dry jasmine rice
- salt to taste
- Blend together the tomatoes, red bell pepper, ginger, garlic, roughly chopped onions and the scotch bonnet in 1/2 cup of water
- In a pot at medium heat, sauté the finely sliced onions with oil till brown. Add in some water if the pot is getting dry
- After, add in the tomato paste, 1/4 cup of water and sauté for 5 minutes.
- After 5 minutes, add in your blended mixture and the tomato purée, plus 1/3 cup of water. Cover the pot very well and allow the sauce to simmer and reduce for 20 minutes at medium heat.
- After 20 minutes, turn down the heat to low, add in the spices, salt, rice (please remember to wash the rice before hand) and 1 1/2 cups of water. Make sure to taste the sauce for salt. Cover the pot well and keep an eye on the rice.
- When there is no visible puddle of water, (about 6-8mins) stir the rice to make sure it is not too burnt at the bottom, sprinkle in 2 tbsp of water and place a paper towel on top of the pot before covering the pot. This traps steam in the pot and cooks the rice
- Check the rice periodically (every 10 mins) and stir it to make sure the bottom is not too burnt and that the rice is cooking.
- The rice should be cooked in about 30-35 minutes (calculated from the time you added the rice to the stew till it is done) and is ready to enjoy.
Make sure to pin this recipe on pinterest for later!