Jollof rice is a spicy, tomato-based, one-pot rice dish that ties and divides most of West Africa. This simple vegetarian jollof rice is based on my most popular jollof rice recipe, using the same flavors and techniques with a simpler approach.
Jollof rice can be a challenging and intimidating recipe that requires precision and patience. Simple and easy recipe.
This is a no-frills jollof rice recipe. flavor, spice When heat When easy to followThe whole recipe is One pot in an hour and a halfs (which is great considering Joloff could be an afternoon event). Plus, it’s vegetarian-friendly, so you don’t need animal stocks or protein to make the perfect pot of jollof rice.
This jollof rice is perfect for any celebratory meal, such as birthdays, parties, or holidays, but it’s also perfect for weekly meal prep.
What is Jollof Rice?
Jollof rice is a spicy, tomato-based rice dish found throughout Western Saharan Africa. From Senegal to Nigeria, each region in the region has its own twist on the recipe. Jollof is known to have originated in the Senegambia region and crossed West Africa. Today, he is known as one of the most iconic West African dishes. Therefore, it has been the subject of fierce debate throughout the region as to who has the best jollof rice.
If you want to learn more about Jollof Rice, check out these blog posts.
Why I updated this recipe
If you’ve been out there for a while, you’ll know that I’ve already published a recipe for the very popular jollof rice. changes over time. Over the years, I’ve learned my recipe and have been making it for weeks.
- Easier and less complicated: Jollof rice is already a complicated dish. It’s hard to understand when there are many processes and moving parts, so I wanted to create a recipe with few oversights and processes.
- Faster: With fewer steps, I was able to shave minutes off of this recipe, and less actual work.
- Small amount of jollof rice: Jollof rice is a meal that is usually prepared for large gatherings, but that doesn’t mean that Jollof should always be made for large gatherings. This jollof rice is about half the size of the last post and good for a small group or his week’s worth of meals.
- just as delicious
What you need to make this simple vegetarian jollof rice
- Aromatic: Garlic, ginger, and onion are the base for jollof, which is savory, sweet, and savory. The key to a delicious tomato stew base is onions and lots of onions.
- Tomato + red pepper: Traditional Ghanaian jollof rice uses only tomatoes. But good tomatoes are hard to come by here in Canada, so adding red bell peppers adds color and sweetness.
- spices: I reduced the number of spices in this recipe because too many spices will make it bitter. All you really need is patience with some quality spices and fragrances.
- Vegetable broth: Maggie cubes are the flavoring agent for many West African jollof rices. To keep this recipe maggie-free, I use a better than bouillon vegetable base. This has to be the most delicious vegetable bouillon paste ever.
- Rice: Perfume long-grain jasmine is the only rice required for this recipe. It is starchy. It’s delicious and has the perfect consistency.
How to make the perfect jollof rice
- Cook the onion base. Onions sautéed in oil first give time to cook and caramelize
- Add tomato paste. Heating the tomato paste before adding the rest of the mixture concentrates the tomato flavor while removing the canned flavor.
- Make Tomato Stew: The rest of the aromatics, tomatoes and peppers go in to start the stew making process.
- Stew seasoning: A well-seasoned stew makes or breaks jollof, adding anise seeds, coriander seeds, curry powder and bouillon cubes to add the flavor that makes this jollof rice stand out.
- Add rice. After the stew is cooked, add rice and water.The less water, the better — because it helps concentrate the flavors
What to serve with jollof rice?
Jollof rice is traditionally served with coleslaw/Ghanaian salad, shiso and grilled protein. Here are some recommendations to serve with Joloff for my perfect vegetarian Joloff rice plate.
Other recipes to try
If you want to try African-inspired rice recipes, check out these great recipes.
FAQ + substitution
- What is the best pot to use? We use a non-stick pan. The amount of rice will be tripled, so it is important to have something that can hold all the rice. This will allow the rice to cook evenly.
- Can I change the seasoning? Feel free to vary the spices, but add just enough. I used a little too much spice in this recipe because it triples the size of the rice.
- Can I make this recipe oil-free? Substituting oil for water is also welcome. But frying it in oil brings out the sweetness of the onion.I made it without using oil and it was delicious.
- The rice was not cooked evenly. what did i do wrong? There are very few reasons why rice does not cook evenly. 1. The heat is not evenly distributed throughout the pan. We recommend using a large pot to ensure that the rice gets enough heat. 2. Did not beat/stir the rice well.Stirring the rice in the bottom and turning it on top helps the heat transfer to the pan so the bottom doesn’t burn or cook and the top stays raw
- What is perfect consistency in the final product? A well-cooked clay pot. Each particle should appear separately. Uniformly cooked, not mushy.see the video
- How do I avoid mushy jolofDo not add more water than specified to avoid jollof mush. We are waiting for your recipe. The longer you cook on low heat, the more likely it will cook properly. Jasmine rice is quite starchy.If you don’t wash it well, it will become clumpy and the grains will not separate well.
- Can I cook this in an Instant Pot? This recipe has not been tested for the Instant Pot and is not recommended.Jollof requires a lot of care, which the Instant Pot can’t do. Additionally, the stew does not mix well with the rice and separates on top of the pot.
- Can I use brown rice? This recipe has not been tested with brown rice. Since the rice is cooked on the stove, the amount of water needed to cook brown rice differs from the amount of water needed to cook white rice. Do not substitute brown rice for this recipe. Results vary widely and most of the time the rice is not cooked well. Alternatives to brown rice (click here)
- Can I use other white rice? To make this type of rice, I stick to long grain rice only. Jasmine is a unique rice and loved by Ghanaians (anyone who said Ghanaians make jollof with basmati is lying). Using rice may also yield different results. This type of rice is readily available at many grocery stores, but Asian supermarkets are your best bet for getting the best quality rice. Do not use short grain white rice or basmati rice.they need different amounts of water
- It takes a long time to cook the rice. Will it burn? Unlike plain white rice, Jollof rice requires time and patience. Steaming instead of cooking takes time.
- I don’t have access to Scotch Bonnet Peppers, what should I use instead? You can replace it with habanero peppers or jalapenos.Uses cayenne pepper and can be adjusted according to heat tolerance
If you like this recipe, leave a comment below! thank you very much!
simple vegetarian jollof rice
Flavorful, Spicy, Delicious, Easy Jollof Rice Recipe
Serving: 6 serving
- 1/4 cup Vegetable oil
- 2 big onion
- 1 thumb size ginger
- Four clove of garlic
- 1-2 scotch bonnet pepper
- 3 medium tomato
- 1 big red bell pepper
- 2 tablespoon Vegetables are better than bouillon paste
- 2.5 cup long grain jasmine rice
- 1.5 cup water
- 1 small can of tomato paste ~1/2 cup tomato paste
- 1 teaspoon anise seed
- 1 teaspoon coriander seed
- 1 teaspoon fenugreek seeds
- 2 teaspoon curry powder
- 1 bay leaf
- 1 fresh sprigs of rosemary
Heat the oil in a pan over medium heat
Finely chop 1/2 onion and sauté in oil until golden brown
Once the onions are cooked through, mix the garlic, ginger and remaining onions until smooth.
Add the onions, ginger and garlic to the pan and simmer for 5 minutes. Water from the onion evaporates under the onion.
When the onions become soft, add tomato paste and fry in oil for about 10 minutes.
While the tomato paste is cooking, mix the peppers and tomatoes into the puree
Better than broth with spices
Add the tomato puree to the cooking stew and let the stew simmer over medium heat for 20 minutes.The oil will start to separate from the stew, sit on top, and the stew will start sticking to the bottom of the pan.
After 20 minutes, taste the jollof rice. Adjust the seasoning to your liking so that the stew has a richer flavor. Rice and water dilute the stew.
Add jasmine rice washed with water. Cover the pot and bring to a boil over medium-high heat.Once the jollof boils, reduce the temperature and cook for 20 minutes.
After 20 minutes, mix the jollof well. Place parchment paper on top to catch excess moisture and continue cooking for an additional 20 minutes or until rice is tender.
serve and enjoy
If you don’t have anything better than broth, use liquid veggie broth instead of water.