Jollof rice is a one-pot rice dish popular in many West African countries such as Gambia, Senegal, Nigeria, Sierra Leone, Côte d'Ivoire, Liberia, Togo and Mali. It is traditionally paired with goat, chicken, or seafood, but we have made a simple vegan version using Saha's Caribbean Curry Base. Feel free to accompany the dish with a protein of your choice.
- 2 cups (500 mL) long grain rice
- 3 cups (750 mL) stock or water, divided - (vegetable stock used for recipe)
- 14 oz (400mL) canned plum tomatoes
- 2 large red bell peppers
- 1 large red onion, divided
- 2 tbsp (30 mL) vegetable or canola oil
- 1 tbsp (15 mL) tomato paste
- 1/2 cup (125 mL) Saha Caribbean Curry Paste
- 1 bay leaf
- Salt and pepper to taste
- Cut the onion in half through the root. Chop one half in a large dice and slice the other half thinly and set aside.
- Wash and drain the rice and then bring to a boil with one cup (250 mL) of stock or water. Reduce the heat to low and then simmer for 8-10 minutes, or until the rice is partially cooked, but still hard.
- Add the diced onion, chopped red peppers and tomatoes to a blender or food processor and puree until smooth.
- In a large pan, heat the oil over medium high heat and then add the sliced onion. Cook for 1-2 minutes or until softened. Add the Saha Caribbean Curry Base and tomato paste to the sliced onions and cook for a further minute or two. Stir in the pureed tomato/pepper mixture, the bay leaf and simmer for a further ten to twelve minutes.
- Add the par boiled rice to and one more cup of stock or water to the pan. Mix well, bring to a boil and then reduce heat, cover and simmer for 15-20 minutes. If the rice is still firm in the centre, add an additional 1/2 cup (125 mL) water and cook for a further 5-10 minutes. Repeat as necessary.
- Remove from the heat and let sit for a further ten to fifteen minutes or until the rice is cooked but not mushy. Adjust seasoning to taste and serve.