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Vegetarian Jollof Rice

Vegetarian Jollof Rice

Prep Time: 15 minutes
Cook Time: 50 minutes
Serves: 6


  • 1 large white onion, roughly chopped
  • 6oz (170g) tomato paste
  • 1/4 habanero pepper or 1/4 scotch bonnet pepper (chopped)
  • 2 teaspoons curry powder
  • 2 cloves garlic
  • 1 teaspoon ground ginger
  • 4 tablespoons vegetable oil
  • 1/2 teaspoon mixed dried herbs
  • 1 stock cube
  • 4 cups basmati rice rinsed
  • 1 cup (150g) frozen mixed vegetable
  • 2.5 cups (360ml) water, may be quicker to boil the water and add the stock cube to dissolve.
  • 2 Tablespoons Shito Pepper Sauce


1. Heat your oil in a large sauce pan (I prefer a nonstick sauce pan)

2. Add the chopped onions and garlic to your heated oil and sauté for about 5 minutes. Remember to continuously stir.

3. Add the tomato paste and let this simmer for a further 10 minutes, remember to stir.

4. Add the spices and curry powder. The stew will have reduced by half and have a deep vibrant red colour to it with a shimmering oil glaze and tinny air pocket bubbles.

5. Add your basmati rice, mix into the stew until the rice is coated in the sauce.

6. Here is where I do things differently:

  • Option A – Traditionally, mix your stock cube into the water and add this to the rice and stew mixture.
  • Option B - Gen’s, add a can of coconut cream and the stock cube mixed water to the rice and stew mixture.

7. Bring to boil. Reduce your heat to a low heat and finally add the frozen mixed vegetables, cover the sauce pan with a tight lid.

8. Let it simmer/cook for 25-30 minutes, or until the rice is cooked through.


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