Delicious Vegan Jollof rice

9th June 2014 by

Farhana joined our Branch Out group at Made in Hackney, where they’ve been learning to cook delicious, vegan, locally sourced, organic food – inspired by food from around the world. Last time they were cooking Vegan Jollof rice – check out the recipe below!

Ingredients

225 grams of long grain brown rice

2 Onions

2 tablespoons coconut oil

2 red peppers

1 teaspoon red pepper flakes

1 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

4 tablespoons tomato puree

1 pinch pepper

1 tablespoon vegetable stock

1 tin tomatoes

1 cup water

 

Method

The very first step is to wash the rice thoroughly in a sieve with cold water. Then chop the onions into small cubes, chop the peppers into thin slices. Heat the oil in a medium pan and heat over a medium heat. After that add the onions, pepper, pepper flakes and cook for 5 minutes. Stir in the cumin, paprika, black pepper and cook for 2 minutes. Add in the vegetable stock and cook for 1 minute. Stir in the tomato puree and ketchup, then add the tinned tomatoes. Fill the empty tomato can with water and add to pan. Bring to a simmer (gentle cook) and stir to get the spices up from the bottom, fold in the rice and bring to a simmer again. Cover pan with tin foil and lid and cook for 20-30 minutes, or until the liquid has absorbed and the rice cooked. Do not stir. Leave to stand for 2 minutes with the lid on. To add something to the side of Jellof rice you can cook plantains or stew, and a mango salad dressing.

Lastly stir and serve

photo 4-2

 

 

 

 

 

 

 

 

 

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