Vegetarian Jollof Rice Accompaniment is a traditional Nigerian recipe for a classic variant on traditional Jollof rice that is served as a vegetarian accompaniment rather than a one-pot meal. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Vegetarian Jollof Rice Accompaniment.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
550g white rice
2 tomatoes, chopped
1 red bell pepper, de-seeded and chopped
2 chillies (habanero or Scotch bonnet), chopped (or to taste)
3 tbsp tomato purée
1 onion, finely chopped
salt, to taste
1 tsp cayenne pepper (or to taste)
3 Maggi (or vegetable stock) cubes (if using vegetable stock cubes add 1 tbsp soy sauce)
Method:
Wash the rice and set aside to drain.
When the rice has drained, combine in a large pot with about 1.5l water. Bring to a boil over hight heat. In the meantime, combine the tomato, chillies, bell pepper and onion in a blender with a little water. Process until smooth then blitz in the tomato puree. Stir this into the rice.
After about 20 minutes' coking check the rice. Crumble in the stock cubes and add the cayenne pepper and about tsp salt. If needed, stir in a little boiling water (just enough so that the rice cooks until tender, but ends up dry).
Check the rice again. If it is tender and dry then serve immediately. If not dry, turn the heat to low and cook the rice, uncovered, until it dries (alternatively bake in an oven pre-heated to 170°C until dry).
Though the rice itself is vegetarian, it is typically served as an accompaniment to a meat-based stew, though plantain, yam and aubergine stews also work well with it.
