Vegan Jollof rice

We know that you must have seen rice prepared oriental style more often than not. We would like to bring to the table a new cuisine, underrepresented, yet rich in both history and flavors of the world: West African. While we understand that West Africa is not a country but a region, national cuisines of this region often share similar traits and flavor profiles, which we believe are best represented in the Jollof rice, a spiced rice dish cooked in a robust tomato sauce. This is not your conventional steamed or fried rice but rather rice with a unique spicy character awaiting your endeavor.


Learn more about ingredients & techniques with our EFL cooking guide

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  • 2


    Olive oil

  • 90


    Yellow onion, diced

  • 2

    Garlic cloves

  • 1


    Chilli peppers

  • 120


    Basmati rice

  • 1


    Paprika powder

  • 1


    Dried thyme

  • 100


    Crushed tomatoes

  • 150


    Vegetable stock

  • Parsley to garnish

Expect the unexpected


1. In a large pan, heat the olive oil over medium heat. Add the chopped onions and cook them for 5 minutes or until they turn translucent. Mix in the garlic, ginger, chilis, and cook for a few seconds until spices turn fragrant.

2. Add the salt and basmati rice and continue to toast for 1 minute.

3. Add the paprika, thyme, crushed tomatoes, and vegetable broth and stir well until combined. Cover the pan with a lid and reduce the heat to a low temperature.

4. Let the rice simmer and cook for 15-20 minutes, or until the liquids have absorbed. Continue to check on the rice, making sure its not burning/sticking onto the pan.

5. Remove the pan from the heat and let the rice sit for 10 minutes, as it sits in room temperature it will finish cooking. Fluff the rice with a fork and sprinkle the chopped parsley.

Note: we paired this rice with some steamed veggies (spinach) and fried plantains (a recipe for another day).