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Recipe Type: carbs
Cuisine: African
Prep time:
Cook time:
Total time:
  • 5 x tablespoon olive oil
  • 2 fresh tomatoes
  • ⅓ of a broccoli
  • 5 sprouts
  • 2 large carrots
  • 1 tin of plum tomato
  • Water x 2 using tomato tin
  • Rice x 3 using tomato tin
  • handful peas
  • Salt, herbs, chili powder and spices
  1. chop up your vegetables and blend using 1 full tin of water
  2. heat your oil till its very hot
  3. pour blended vegetables, salt and spices into the hot oil and fry for 10 minutes at low heat
  4. add a little water to it to stop the bottom burning from your cooking water amount
  5. wash your rice 3 different times to rinse of as much starch as possible( you can soak your rice ahead of cooking too, but soaking will make some type of rice soft and cook quicker)
  6. add washed rice to the vegetable stew and stir for a minute
  7. add what is left of the first water and cook gently on medium heat
  8. keep checking every 3-5 minutes to see if the rice has softened and is cooked
  9. if your rice is still hard when you check, add a little water at a time from your second amount if water
  10. stir only with a fork to avoid mashing your rice into OMO TUO
  11. cook till all the water has simmered and the rice feels soft to the touch like cooking rice

Jollof is usually cooked with the vegetables Chopped in chunky sizes and left whole in the cooked rice. Across West Africa it is cooked almost the same way but you will often find Ghanaian’s and Nigerians arguing online about who makes the best jollof recipe. 
This recipe is not made either the Nigerian or Ghanaian way. It is a creative way to include more unusual vegetables such as broccoli and sprouts into a regular jollof recipe. I’m tempted to christen it England jollof rice but veggie jollof rice(I’m lacking an inspiration for a name) would stick for now.

Cooking  this is a good way to hide vegetables if your household is fussy about eating vegetables especially sprouts and broccoli.
If you are not familiar with Jollof rice then it is quiet similar to a tomato risotto except the stew is simmered completely and the final meal is not soggy. It is best to cook jollof with regular rice like basmati and not sushi rice or risotto rice though to get the right texture.