Friday, June 30, 2017

Vegan Jollof Rice

 Jollof Rice
8 Servings


2 cups parboiled  brown basmati rice

4 large tomatoes, quartered

1 small scotch bonnet pepper, seeded

3 tablespoons olive oil

1 large red bell pepper, sliced

1 medium onion, sliced

1 large carrot diced

6 garlic cloves, sliced

½ inch piece ginger, coarsely chopped

5 sprigs of fresh thyme

2 tablespoons Jollof seasoning

3 tablespoons tomato paste

2 cups water

2 large bay leaves

½ cup green peas

2 teaspoons sea salt

Boiling water

¼ cup cilantro, chopped for garnish


Soak rice approximately 10 minutes and rinse several times until water is clear.   Place the tomatoes and scotch bonnet pepper in a blender and puree. Set it aside to use later.

Heat the olive oil in a pot, add the bell peppers, onions, carrots, garlic and ginger and sauté about 3 minutes.  Add the thyme sprigs, Jollof seasoning and sauté another minute.  Add the tomato paste and sauté another minute. 
Pour in the pureed tomatoes and scotch bonnet pepper, 2 cups of water, bay leaves and green peas bring mixture up to a boil.  
Add the rice and salt and mix until all ingredients are thoroughly combined; then reduce heat to low.  Cover pot with foil and then the lid. Allow rice to cook for 15 minutes undisturbed.  After the cooking time has elapsed, open pot to check if rice is done.  If rice is not done and if needed, add more hot water, ½ cup at a time and continue cooking until it is done. When rice is done, gently mix to redistribute the ingredients and remove from the heat.

Garnish with the chopped cilantro before serving.

6 ½ oz.

This seasoning blend is a great dry rub for meats. It goes especially well on chicken, fish, barbecued and grilled items.  In Africa, it is used in making jollof sauce and jollof rice. The African recipes contain 1 teaspoon of dried fish powder. Thus far, I have used this seasoning blend in stews, soups, green leafy vegetables, beans and potatoes.

2 tablespoons granulated garlic
2 tablespoons ground cinnamon
2 tablespoons smoked paprika
1 ½ tablespoon ground ginger
1 tablespoon dried thyme
1 tablespoon ground nutmeg
1 tablespoon ground coriander
2 - 3 teaspoons dried chili flakes
¼ teaspoon ground black pepper

Mix all ingredients in a bowl or blender. Transfer to an airtight glass container and store in a cool dark place up to 6 months.

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