| Prep: 25 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 5g | 1g | 65g |
| sugars | fibre | protein | salt |
| 5g | 6g | 10g | 1g |
Why I Love Nigerian Rice and Vegetable Jollof
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There’s something particularly alluring about the Rice and Vegetable Jollof: a vibrant, hearty dish brimming with color, flavor, and nutrition. This Nigerian recipe is a joyous marriage of simple ingredients that undergo a transformation in the pot, resulting in a warm and comforting bowl of goodness. There are many variants of Jollof rice; however, this version, punctuated with a varied assortment of fresh veggies, holds a special place for me.
From Nihon to Nigeria
Being of Japanese heritage and bred in Seattle, I developed an intense passion both for seafood and clean, balanced flavors. Travels introduced me to global cuisines, which quickly found their way into my heart and my kitchen. Dishes like the Rice and Vegetable Jollof epitomize the beauty of combining my love for vegetables, nurtured by the verdant Pacific Northwest, and my fascination with world cuisine. Nigerian gastronomy, with its unique blend of African ingredients and robust profiles, beautifully anchors this dish.
The Inspiration Behind The Recipe
I was inspired by Chef Lorna Okesi – her vibrant approach to West African food parallels my philosophy of ‘savoring the world on your plate.’ The Rice and Vegetable Jollof recipe is my homage to her style, bringing together African traditions and a handful of global flavors.
This recipe also bears a peculiar resemblance to Japan’s renowned ‘Takikomi Gohan’, a mixed rice dish in which the ingredients are cooked together with the rice, much like Jollof. Fusing familiar practices from a foreign land into my heritage, the Jollof is undoubtedly more than just a dish for me.
The beauty of the Rice and Vegetable Jollof lies not only in its flavor but also in its versatility. It makes a delightful main course but works splendidly as a side dish too. If you’re serving a crowd for a meet and greet, or even for a quiet family dinner at home, it’s the perfect accompaniment to grilled meats or seared seafood dishes, enhancing the overall dining experience.
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What You’ll Need
- 2 cups of long-grain parboiled rice
- 1/4 cup of vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup of carrots, choped
- 1 cup of peas
- 1 cup of sweet corn
- 1 can of tomatoes, chopped
- 1 tablespoon of tomato paste
- 1 teaspoon of thyme
- 1 teaspoon of curry
- 1/2 teaspoon of white pepper
- 1 cup of chicken broth or Vegetable broth
- 1 Scotch bonnet pepper (optional)
- 1 teaspoon of salt
- 2 Bay leaves
- Fresh parsley for garnish
Method
Step One
Begin by washing the rice thoroughly under cold water. This removes excess starch and is an important step to avoid sticky clumpy rice. After washing, place in a sieve to drain.
Step Two
Heat up the vegetable oil in a heavy bottomed pan or pot on medium heat. Add the chopped onions and minced garlic. Sauté until they become soft and fragrant.
Step Three
Add the chopped red, green and yellow bell peppers to the pot. Add the chopped carrots as well. Sauté these vegetables until they are soft. This should take approximately 5 minutes.
Step Four
Next step is to add the can of chopped tomatoes and the tomato paste into the pot. Stir well to combine the ingredients. Let it cook for 2-3 minutes until the tomatoes are well cooked.
Step Five
Now, add in the spices: thyme, curry, white pepper and salt. Stir well to combine all ingredients. Add the scotched bonnet pepper if you are using it. Stirring occasionally, allow the mixture to cook for a couple of minutes to allow the flavours to meld together.
Step Six
Pour in the drained rice, peas, sweet corn and stir well so that every grain of rice is covered with the tomato-spice mixture.
Step Seven
Add the vegetable or chicken broth. Stir the mixture, then cover the pot. Allow the rice to cook on a medium to low heat until it is soft and has absorbed all of the broth. This should take about 20-30 minutes. You may want to stir intermittently to prevent the rice from sticking to the bottom of the pot.
Step Eight
Add the bay leaves and stir once more. Cover the pot and allow it to simmer for another 5 minutes. Afterwards, turn off the heat and allow the rice to rest for a few minutes before serving.
Step Nine
Prior to serving, fluff up the rice with a fork. Sprinkle with freshly chopped parsley for garnish. Your Rice and Vegetable Jollof is ready to be served. Enjoy!
