YES I AM. I am that home cook who thinks jollof is supreme, especially this veggie jollof rice. Who thinks everyone should be introduced to jollof. Who always features jollof in every dinner party regardless of the dinner theme. I am that girl who thinks it will be an injustice to not mention this as one of the popular must try west African dishes. A West African staple with roots from rthe wollof tribe in Senegal and enjoyed in Cameroon, Ghana, Nigerian and more.
You get the point, jollof is the IT! And you know why, anyone can enjoy a version of jollof. I mean anyone ; vegan, vegetarian, pescatarian, meat lovers, you name it.
Wait for it….all ye “non rice” eaters or “anti carbers”, you can make anything jollof. It actually seems to be the new trend nowadays. From jollof quinoa to jollof cauliflower and more. All you do is replace the rice and adjust the amount of water.
Shay you understand noh! Jollof is your everyday dish! Whenever I have guests coming over its always an item on the menu. Infact we are having our neighbors over for dinner this weekend and I can’t wait to whip up some jollof. They are vegan, so this will be easy peasy. You can serve this as a side dish or a main dish. Jollof is the always present party food. Typically served buffet style at most if not all African parties with some fried fish or chicken.
Its such a festive, flavor packed dish that you can totally make your own. The most critical part of this dish is the tomato base sauce used to cook the rice. I absolutely love the idea of adding fresh herbs in my sauce. Some will stick to just thyme, but I say go for your favorite herbs and let the flavors develop.
Without futher ado, permit me introduce you to my Camderoonian veggie jollof. Rice cooked in a spicy flavor packed tomato base sauce, loaded with lots of vegetables. I made this during a small dinner get together with friends. Served with baked salmon. Hope you get to try this out and enjoy it as much as we did.
veggie jollof rice
Ingredients
- 2 & 1/2 cups parboiled basmati rice
- 1 small onion (1/2 chopped, 1/2 to be blended)
- 1 cup carrots diced
- 1 cup green pepper chopped
- 3 large cloves Of garlic
- 1/2 inch cube ginger
- 1 14 oz can tomato sauce
- 1 small roma tomatoe
- 1 sprig Parsley
- 1 basil leave
- 2 Tbsp canola oil (or peanut/ vegetable oil)
Instructions
- Empty can of tomato sauce into a medium to large skillet. Add 1/4 cup of water and bring to a gentle simmer. Cook for about 5 minutes then add canola oil and diced onions. Cook for another 15 to 20 minutes, stirring occasionally to prevent burning.
- Blend tomato, parsley, onions, garlic , ginger and habanero with a little water. Add into skillet , cover and bring to a gentle simmer. Season with salt to taste ( you should season a little over )
- Add carrots and peppers and a cup and a half of water. Rinse rice with lukewarm water and add into skillet. Stir, cover and reduce hear. Cook for 20-25 minutes until all liquid is absorbed and rice is cooked.
- Remove from heat, fluff and enjoy
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