Nigerian Jollof Rice

Jollof rice originated in West Africa and can be prepared in various ways but the staple ingredients and base spices typically remain the same. Rice is a staple food crop of Africa and it is believed that this specific dish started in the 14th century. What sets Nigerian Jollof rice apart from other West African versions is the tomato and pepper puree as the base and it is typically served with plantains. I didn't add plantains to this recipe as I never prepare them properly and am still on the hunt for the secret to the preparation of this magical fruit. My version of this dish is plant-based but I will give meat and vegetarian alternatives throughout.





Grocery List

Protein - I used jackfruit for my plant-based version but basically, you are looking for a pulled pork or beef roast type consistency.

Broth - I used PC's beetles broth. It is so flavourful and good!

3 Tomatoes

2 Bell Peppers - I used red and yellow

2 Yellow Onion

Mushrooms - I used cremini for this dish

Garlic

Fresh Ginger

Hot Pepper - I used 1/2 jalapeño

Olive Oil

Long grain rice - I used Basmati. The proper rice for this recipe is parboiled but I could not find it anywhere.

Dried Thyme

Curry Powder

Onion Powder

Garlic Powder

Dried Ginger

Cayenne Powder

Nutritional Yeast - or regular yeast


I will do my best to walk you through how I prepare these dishes start to finish. I tend to go off script and add a like flare here and there. Although I research origin and spices, these recipes are 100% my interpretation of these dishes. Feel free to get creative and go off script whenever you feel (that's when the learning happens).

Here we go....


Jackfruit Marinade

2 tbsp Dried Thyme

2 tbsp Curry Powder

1 tbsp Onion Powder

1 tbsp Garlic Powder

1 tbsp Dried Ginger

1 tsp Cayenne Powder - the more cayenne the more heat

1 tbsp nutritional yeast

3-4 tbsp olive oil


Try to do this step anywhere from 24 - 2 hours before cooking this dish. Mix all these elements together until you get a paste. Add the jackfruit, cover and put in the fridge.







Sauce Base

3 large tomatoes

2 bell peppers

1 yellow onion

1tbsp fresh ginger

2 cloves of garlic

1/2 jalapeno - or any other hot pepper you like. Or ditch it if you don't like heat.

1 tbsp of each:

Dried Thyme

Curry Powder

Onion Powder

Garlic Powder

Dried Ginger

Cayenne Powder

3 tbsp olive oil


Put all of these ingredients in a blender and blend until smooth.

Add to a pan and bring to a boil


Jollof rice is typically served as a side dish so I made a quick flat bread to go with this dish. It's great for soaking up the juices as well.


Flat bread

2 cups unbleached flour

1 cup water

1 tsp salt

1 tbsp olive oil


All ingredients to a mixer and mix for 8-10 mins. Roll out into 4 balls and flatten. Fry in a small amount of olive oil. Each side will need about 6 mins on medium heat.








Coconut Onion - this will be a delicious topping

1/2 yellow onion

1 tbsp coconut oil (refined)

1 tsp olive oil

Salt and pepper


Place in a small casserole dish and in the oven at 400° for 25 mins. Stir halfway through.

"Meat"

2 cups mushrooms

1/2 yellow onion

1 tbsp olive oil

marinated jackfruit mixture - or whatever protein you have chosen


Sauté the mushrooms and onions with some olive oil until soft. Add the jackfruit and sauté on medium heat until you get some crispy parts (approx 20-30 mins)

Add 1 1/2 cups of basmati rice to the blended vegetables and put on medium heat with a lid on the pan for 20 mins, stirring occasionally.

Once the rice is cooked, add the "meat" mixture and stir together.

Top with some parsley and the coconut onions and serve the flat bread alongside.



All these flavours blended together are so good! Use the bread to scoop up the rice and enjoy!


If you decide to try this recipe, we would love to hear what you think! Tag us on Instagram @swagekids_ or send us your photos at info@swagekids.com


Eat. Relax. Period.



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