Jollof Rice Lovers, Check Out This Beautiful Nigerian Jollof Appraisal From Jenna Wends

Hello BellaStylistas,

If you love our yummy African Jollof rice, you might be smitten by this beautiful Nigerian Jollof appraisal from Jenna Wends — a Caribbean-inspired foodie, traveller and plant-based food content creator.

Smoky Jollof Rice – a spicy, flavourful classic rice dish originating from West Africa, served up with plantain and plant-based suya! Did you know that unrefined red palm oil is one of the richest sources of beta-carotene (vitamin A)?

— Jenna

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A post shared by Jenna | Plant Based Food (@jensplantbase)

Ingredients:

800g fresh tomatoes

2 red bell peppers

1 red onion halved

4 garlic cloves

1 thumb size piece of ginger

1-2 scotch bonnet (remove seeds if its too hot for you)

1 red onion diced
142g tube of tomato paste
1 tbsp curry powder
1 tbsp all-purpose (I couldn’t resist)
1 tsp chilli powder
2 bay leaves
2 vegetable stock cubes
3 cups water
4 cups rice (basmati/long grain)
Salt to taste

Oil for frying

Method:

1. Bake all the vegetables in the oven, excluding the ginger at 190oC for 35 min.
2. In a blender, add the roasted vegetables along with the ginger and blend until smooth to create the sauce. Set aside.
3. In a pot, saute diced onions until fragrant.
4. Add the tomato paste and fry for a further 5-8 minutes.
5. Add the blended sauce to the pot along with the veggie stock cubes and spices to cook for a further 10-15 mins.
6. Add rice and mix until well combined(you can fry the rice for a bit for a toastie flavour) . Then add in the water and mix it together.
7. Cover with foil and a pot lid and allow to cook on a low heat for 30-40 mins until rice is cooked and fluffy.
8. Mix in some dairy-free butter and it is ready to serve!

Credit: @jensplantbase