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vegetarian native jollof
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Vegetarian Native Jollof

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Rice Dish
Cuisine: Nigerian
Servings: 5 people

Ingredients

  • 1/4 cup red palm oil
  • 1 medium onion chopped
  • 2 tsp dawa dawa powder or 1 tbsp dry dawa dawa — you might have to soak it first to rehydrate it
  • 1 scotch bonnet pepper or habanero works too
  • 1 1/2 red bell pepper
  • 1 tomato
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cameroon pepper can also use cayenne pepper
  • 2 tsp nori mix please see my shito recipe to learn how I make this mix
  • 1 cup of dried mushrooms soaked in water any dried mushroom works
  • 1 vegetable bouillon I used the Go Bio Organic Mushroom Bouillon Cube
  • 1 can of young jackfruit
  • 2 tsp dry scent leaf can sub with 1.5 tsp of oregano or use 1/4 cup of fresh scent leaf
  • 1 pack of sunrise soya smoked tofu can use any tofu of choice
  • 2 cups of long grain rice washed
  • 2.5 cups of water or vegetable broth

Instructions

  • Start by heating the red palm oil in a pot at medium heat. It behaves like coconut oil so when it is cold it is solid and when it is warm it is liquid
  • Once the oil is melted, add in your chopped onions and sauté till it is soft (about 5 minutes)
  • Next, add in your fermented locust beans and cook in the onion mixture for a few minutes (2-3minutes)
  • Mix in your blended red bell pepper, habanero/scotch bonnet, tomato mixture and let it cook for 10 minutes
  • Add in your dried spices (garlic powder, onion powder, cameroon pepper, nori mushroom mix, and bouillon cube) and mix well
  • Since I am using dried mushrooms, I added them into the stew too so it can continue to rehydrate and take on the stew flavour.
  • I let the stew simmer for 10 -15 mins to cook through and reduce, stirring periodically. The stew is ready when the oil starts to separate to the top.
  • While it was simmering, I made sure to wash my jackfruit very well to get the brine taste out.
  • Once the 10-15 mins is up, I added in my jackfruit and then crumbled my scent leaf into the pot. I also made sure to check for salt and seasoning so that the stew is well-seasoned.
  • Right after, I mixed in my smoked tofu and then added my rice.
  • I mixed everything well and poured in my water/stock. Give the mixture a final taste to ensure that you can taste the seasoning; cover the pot and let it come to a boil.
  • Once it has boiled, reduce the heat to low and let it cook for about 15 minutes. Then give it a good stir.
  • At this point, there is no more visible water. Cover the pot with parchment paper or aluminum foil and let the rice continue to cook for about 15-20 mins or until the rice is tender. Please do not add more water otherwise it will be mushy.
  • When the rice is tender, turn off the heat, sprinkle in your chopped spinach and cover the pot to let the spinach steam.
  • Once the spinach has wilted the rice is ready
  • Serve the rice with any choice of protein or enjoy on its own.