📝 About This Recipe
A celebrated cornerstone of West African cuisine, Jollof Rice is a vibrant, one-pot masterpiece known for its deep red hue and complex spice profile. This plant-based version captures the essential 'party rice' flavor through a rich base of caramelized tomatoes, roasted peppers, and scotch bonnets. It is a soul-warming dish that perfectly balances smoky undertones with a bright, gingery kick, making it a showstopper for any gathering.
🥗 Ingredients
The 'Obasans' (Base Puree)
- 3 large Red Bell Peppers (seeds removed and roughly chopped)
- 5 medium Roma Tomatoes (ripe and halved)
- 1 large Red Onion (roughly chopped)
- 1-2 pieces Scotch Bonnet or Habanero Pepper (use 1 for mild, 2 for authentic heat)
- 2 inch piece Fresh Ginger (peeled)
- 4 pieces Garlic Cloves (peeled)
The Rice and Aromatics
- 3 cups Long-grain Parboiled Rice (washed thoroughly until water runs clear)
- 1/3 cup Vegetable Oil (coconut oil also works well)
- 6 ounces Tomato Paste (one small can)
- 1 medium Red Onion (thinly sliced for frying)
- 2.5 cups Vegetable Broth (hot, low sodium preferred)
Spices and Seasoning
- 1 tablespoon Curry Powder (standard Jamaican or Madras style)
- 1 teaspoon Dried Thyme
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Smoked Paprika (adds that essential 'party' smokiness)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon White Pepper
👨🍳 Instructions
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1
In a high-speed blender, combine the bell peppers, tomatoes, roughly chopped red onion, scotch bonnet, ginger, and garlic. Blend until completely smooth.
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2
Pour the blended mixture into a medium saucepan and bring to a boil. Simmer over medium heat for 10-12 minutes until the volume reduces by about a third and the raw smell dissipates.
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3
While the puree reduces, wash the parboiled rice in a large bowl with cold water. Rub the grains between your palms to remove excess starch. Repeat 4-5 times until the water is clear, then drain.
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4
In a large, heavy-bottomed pot (a Dutch oven is perfect), heat the vegetable oil over medium heat. Add the sliced red onions and sauté for 5-7 minutes until soft and slightly golden.
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5
Add the tomato paste to the onions. Fry the paste for 3-5 minutes, stirring constantly. The paste should turn a darker, brick-red color and smell slightly sweet—this step removes the metallic tin taste.
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6
Add the curry powder, dried thyme, smoked paprika, and white pepper. Stir for 1 minute to toast the spices and release their oils.
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7
Pour the reduced pepper-tomato puree into the pot with the fried paste and onions. Stir well to combine and cook for another 5 minutes until the oil begins to separate from the sauce.
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8
Add the washed rice to the pot. Stir gently but thoroughly to ensure every grain of rice is coated in the tomato-oil mixture. Let the rice 'toast' in the sauce for 2 minutes.
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9
Pour in the hot vegetable broth and add the bay leaves and salt. Stir once, then taste the liquid. It should be slightly over-salted, as the rice will absorb the salt as it cooks.
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10
Cover the pot tightly. If your lid isn't airtight, place a piece of foil or parchment paper over the pot before putting the lid on to trap all the steam.
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11
Reduce the heat to low. Cook for 25-30 minutes. Do not peek! Opening the lid releases the steam necessary to cook the rice evenly.
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12
After 30 minutes, check the rice. If it's still a bit firm, add a splash of water and cook for another 5-8 minutes. If done, turn off the heat and let it sit, covered, for 10 minutes.
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13
Discard the bay leaves. Use a fork to gently fluff the rice, incorporating any concentrated sauce from the bottom. The rice should be tender, separate, and orange-red.
💡 Chef's Tips
Always use long-grain parboiled rice; Basmati is too soft and will turn mushy in this heavy sauce. The secret to 'Party Jollof' is the slight burning at the bottom of the pot (the 'bottom pot'); don't be afraid if you hear a little sizzle at the end. Frying the tomato paste is non-negotiable—it provides the deep umami base that replaces meat stock. Washing the rice until the water is clear is essential to prevent the grains from sticking together. If you want more smoke, you can add a tiny drop of liquid smoke or use a piece of charcoal (the 'charcoal method') placed in a foil bowl inside the pot for the last 5 minutes.
🍽️ Serving Suggestions
Fried Sweet Plantains (Dodo) are the ultimate sweet-and-salty pairing. A crisp, cool Nigerian salad with cream-free vinaigrette. Steamed vegetables or a side of spicy roasted cauliflower. Freshly sliced red onions and tomatoes as a garnish. A cold glass of Hibiscus tea (Zobo) to cut through the spice.