Vegetarian Nigerian Native Jollof Rice

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients.

vegetable broth

🥗Healthier: water

💰Cheaper: water

Water is a cost-effective base.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats.

scotch bonnet peppers

🥗Healthier: jalapeño peppers

💰Cheaper: bell peppers

Jalapeños provide heat with less cost.

Start by preparing the base of the stew with 2 types of peppers: a hot habanero and a red bell pepper, along with 1 tomato.

Process the peppers and tomato in a food processor until smooth, doing it in batches if necessary.

Heat red palm oil in a large pot over medium heat until shimmering.

Add chopped onions to the pot and sauté until softened, about a few minutes.

Incorporate dawa dawa (iru) into the onions and let it cook for 2-3 minutes.

Add the blended tomato and pepper mixture to the pot and mix well, ensuring the pot is at medium temperature to avoid bubbling.

Cook the mixture for about 10 minutes to allow water to evaporate and the stew to reduce.

Add garlic powder, onion powder, Cameroon pepper, Nori and mushroom mix, and a mushroom bouillon cube to the stew.

Include rehydrated dried mushrooms into the stew for texture and flavor, allowing them to cook for another 10 minutes.

Check the seasoning and adjust with salt as needed, ensuring the flavors are strong enough before adding rice.

Add canned jackfruit to the stew, ensuring it is rinsed and seeds are removed.

Incorporate scent leaf into the stew, crumbling it into powder form before mixing it in.

Add smoked tofu for additional texture and flavor to the stew.

Once satisfied with the stew, add in long grain rice that has been pre-washed, ensuring it is not parboiled.

Reduce the heat to low and mix the rice into the stew thoroughly.

Taste the mixture and adjust seasoning as necessary, doubling the dry spices if needed.

Add about 2 cups of rice to 2.5 cups of water, ensuring not to add too much water to avoid mushiness.

Cover the pot with tin foil, crimping the sides to keep steam in, and let it cook on low heat until the rice is tender.

Check periodically to ensure the rice is cooking properly and adjust if necessary.

Once the water is absorbed and rice is tender, add some spinach for color before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary