Jollof rice with vegetables

This recipe for jollof rice comes from entrepreneur Yarrie Bangurra, founder and owner of the beverage business Aunty’s Ginger tonic, who calls it her “Yarrie-style of jollof rice”. Often served with meat, Yarrie’s version of jollof rice is cooked with vegetables.

Credit: Jiwon Kim

• serves

  4-6

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

cooking • 

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Ingredients

• ⅓ cup olive oil
• 2 red onions, finely chopped
• 3 tbsp tomato paste
• 1 tsp dried thyme
• 2 dried bay leaves
• Salt
• 2 cups long basmati rice or golden sella basmati, rinsed (see Note)
• 4 cups vegetable stock, hot
• 1 each yellow, green and red capsicum, finely chopped
• 2 carrots, roughly chopped
• Coriander leaves, sliced spring onion, sliced Roma tomatoes, to serve

For the paste

• 1 red onion, quartered
• 2 garlic cloves, roughly chopped
• 3 cm x 3 cm piece ginger, roughly chopped
• 1 chilli (red habanero or long red), to taste
• 4 Roma tomatoes, roughly chopped

Instructions

1. Combine the ingredients for the paste in the bowl of a food processor or a high-speed blender and blitz until smooth. Set aside.
   
2. Heat the oil in a large, heavy-based saucepan. Add the onion and sauté for 2-3 minutes, or until softened, then stir through the prepared paste and cook until fragrant. Add the tomato paste, thyme and bay leaves with a generous pinch of salt and cook for a further minute. Stir through the rice and enough hot stock to cover the rice, then simmer, covered, for 5-7 minutes, until the rice is par-cooked. Add the remaining vegetables and stir well to combine.
   
3. Cover the jollof rice and cook for a further 5-10 minutes, or until the rice is cooked. Remove from the heat. Allow to stand for 5 minutes.
   
4. Uncover the jollof rice with vegetables and sprinkle with coriander leaves, spring onion and tomatoes and serve.

Note

• Golden sella basmati rice is available at Indian grocery stores.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Comfort Food

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G