Jollof Rice


So has it ever happened to you that you discover something and your life lights up? That happened to me when I discovered this tangy and flavorful Jollof Rice. This is such an easy dish to whip up and it is ‘Oh so tasty’ that you can’t believe. Jollof Rice is usually made with tomato paste, tomatoes, onions and chicken or beef with some spices to elevate the taste. But thanks to the rising number of vegans in the world, I was able to easily get a vegan version of this amazing dish.

Jollof Rice originates in Western Africa and is very popular in Nigeria, Ghana, Senegal and other West African countries. Each country apparently claims that their version is the best Jollof Rice. As for me, I love this vegan version. It is usually made with jasmine rice or basmati rice. Since I could not source jasmine rice, I went with Basmati rice. I realised I could have added some red beans or one eyed peas to this dish to make it healthier. Since I am going to be making this often, I am sure I can try multiple variations the next few times. If you try, do drop in a line to tell me how that went.

For more tomato based recipes, check out Soya Tomato Dosa, Corn and Tomato Crostini Stuffed Tomatoes and Roast Tomato & Bread Soup

For more rice dishes, check out Mint Rice, Tava Pulao Chimichuri Rice and Egg Pulao


Recipe adapted from here

Serves 2-3


1 cup Basmati Rice

2 Tomatoes, medium sized

1 Red capsicum, small

1 Onion, large

4-5 Garlic cloves

1″ Ginger

2 tsp Oil

2 tbsp Tomato puree

1 1/2 cup Vegetable stock

1/2 tsp Garam masala (optional)




  • Soak the Basmati rice for 30 minutes
  • In a blender, take the tomatoes, red capsicum, half of the onion, garlic and ginger
  • Blend into a semi smooth paste without adding any water
  • Slice the other half of the onion into thin slices
  • Heat a pan and add oil
  • Once the oil is hot, add the onion slices and fry till golden brown
  • Add the tomato puree and cook on low heat for 3-4 minutes
  • Add the tomato capsicum paste and mix well
  • Cook on medium heat for 5-7 minutes and stir it at frequent intervals
  • If the paste seems too dry, add 2-3 tbsp of water
  • Drain the rice and set aside
  • Once the paste is cooked, add the rice, 1 cup of vegetable stock and salt
  • Mix well to combine
  • Cover and cook for 8-10 minutes till the rice is fully cooked
  • Check periodically to ensure enough stock is available to cook the rice
  • If needed, add the balance 1/2 cup of stock
  • Mix well and serve warm
  • Enjoy!



This is my post for the Biryani / Pulao / Khichadi festival for the alphabet ‘J’

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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