VEGAN JOLLOF RICE

JOLLOF RICE (vg)

What I used:

3 cups golden sella rice
2 red bell peppers
2 red pointed peppers
2 chilli peppers
1 scotch bonnet pepper
3 large tomatoes
2 large white onions
1 red onion
1 whole garlic bulb
2 heaped tbsp tomato paste
100ml olive oil
10-15g ginger root
1 tbsp curry powder
1 tbsp dried thyme
2 tsp concentrated vegetable stock
1 tbsp butter(vg)
5 bay leaves
2 tsp sea salt

1 tomato for garnishing
1 red onion for garnishing

Instructions:

1 Place bell peppers, pointed peppers, chilli peppers, scotch bonnet, tomatoes, garlic, red onion and 1 white onion in a baking tray roughly chopped with a drizzle of olive oil and black pepper. Put in preheated oven for 30-40 minutes at 200°C.

2 To a pan; heat approx 100ml olive oil and add chopped white onion and tomato paste - medium heat. Cook down for 15 minutes.

3 In a blender add the roasted vegetables and blend until smooth. Introduce the blended mix to the onions and tomato paste. Next add the dried thyme, 1 tsp concentrate vegetable stock, curry powder, sea salt and bay leaves. Mix together and cook for 45 minutes with a lid on partly open.

4 Place rice in a large bowl and continue to wash and drain until water runs clear.
Add the drained rice to the pepper mix and stir in well. In a jug mix 1 tsp concentrate stock with approx 100ml hot water and then add to the the rice and pepper mix. The water should be just above the rice level so add more if required.
Stir well and and cover pan with foil tightly to trap all the steam and place on lid. Cook on medium heat for 20 minutes.

5 Mix in finely chopped red onion, tomato and butter. Place foil and lid back on and cook for a further 10 minutes before removing from heat.

Serve with fried plantain.

It’s a process to make but well worth it! 😍

Music: Spring Gang / Astyn Turn - Imagine Us There