Soy-Free West African Jollof Rice
Experience the bold, vibrant flavors of West Africa with this Soy-Free West African Jollof Rice recipe, a plant-based twist on a beloved classic. Featuring aromatic spices like thyme, curry powder, and paprika, combined with a rich blend of fresh tomatoes, red bell peppers, and scotch bonnet for a hint of heat, this dish delivers a perfect balance of spice and savory goodness. The long-grain parboiled rice is simmered in a flavorful vegetable broth infused with bay leaves, garlic, and ginger, allowing every grain to soak up mouthwatering seasoning. Perfect as a hearty main dish or a satisfying side, this vegan-friendly and allergen-conscious take on jollof rice is ideal for anyone seeking a comforting yet wholesome meal. Garnish with fresh herbs and serve hot for an unforgettable taste of West African cuisine!
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Recipe Information
Ingredients
- 2 cups long-grain parboiled rice
- 4 medium tomatoes
- 2 large red bell peppers
- 2 medium onions
- 1 unit scotch bonnet pepper (adjust based on spice level)
- 4 unit garlic cloves
- 1 tablespoon ginger root (grated)
- 3.5 cups vegetable broth
- 3 tablespoons tomato paste
- 0.25 cup neutral oil (e.g., sunflower or avocado oil)
- 2 units bay leaves
- 1 teaspoon thyme (dried)
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper (ground)
Instructions
Rinse the rice under cold running water until the water runs clear. Drain and set aside.
In a blender, combine the tomatoes, red bell peppers, one onion, scotch bonnet pepper, garlic, and ginger. Blend until smooth and set aside.
Finely chop the remaining onion.
Heat the neutral oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the tomato paste and cook for another 2-3 minutes to develop depth of flavor.
Pour the blended tomato and pepper mixture into the pot. Stir well and bring it to a simmer. Cook uncovered for 10-15 minutes, stirring occasionally, until the mixture thickens and darkens in color.
Add the thyme, curry powder, paprika, bay leaves, salt, and black pepper to the pot. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Add the rinsed rice to the pot and stir to ensure the rice is evenly distributed. Reduce the heat to low, cover with a tight-fitting lid, and let it cook for 30 minutes. Do not remove the lid during this time.
After 30 minutes, check the rice. If the liquid has been absorbed and the rice is tender, stir gently to fluff the rice. If the rice is not fully cooked, add a small amount of hot water, cover, and cook for another 5-10 minutes.
Remove the bay leaves before serving. Garnish with fresh herbs (optional) and serve hot.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4913 mg | 214% | |
| Total Carbohydrate | 233.8 g | 85% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 58.1 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4581 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
