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
