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Smoky party jollof rice

This holiday season, as you gather around the table with your loved ones, we invite you to explore the flavours of Nigeria.

Ingredients

  • 2 large red bell peppers
  • 6 large tomatoes
  • 2 red onions
  • 1 scotch bonnet chili 
  • Sunflower oil (approx. 5 tbsp)
  • 1/2 tbsp dried thyme 
  • 1 tbsp hot curry powder 
  • 2 bay leaves
  • 1 vegetable stock cube
  • 1 tbsp tomato purée 
  • Salt, to taste
  • 3 cups long grain or golden sella basmati rice
  • 2 cups water 

Method

  1. Roughly chop the bell peppers, tomatoes, one of the red onions and scotch bonnet chilli. Place on a lined baking tray, drizzle 2 tablespoons of oil and bake in a pre-heated oven for 25 minutes at 250 degrees Celsius. Once roasted, blend the vegetables until well puréed. 
  2. Heat 3 tablespoons of oil in a large pot and sauté sliced red onion. Add the blended mixture, along with the seasoning (thyme, curry, bay leaves, stock cube, tomato purée and salt). Cook on medium heat for 5 minutes. 
  3. Add the rice and 2 cups of water. Stir well to combine all the ingredients. Cover and cook over low heat for 25-30 minutes until the rice is well cooked. Serve with any sides of your choice, such as fried plantain, salad etc.

Download the PDF version of this recipe here.


Contribution by:

The Vegan Nigerian
Tomi Makanjuola
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This recipe was kindly shared by Tomi Makanjuola as part of Eating Better’s ‘Season to Taste’ campaign. Discover more celebratory meals, snacks and drinks in Tomi’s cookbook Vegan Nigerian Kitchen.