Party Jollof

Name: Party Jollof
Total time: 45 min
Cuisine: Nigerian
Ingredients: ½ teaspoon dried thyme; ½ teaspoon dried rosemary; 2 bay leaves; 1 teaspoon curry powder; 200 g/1 oz tomato purée/paste; 200 g/1 oz tomato purée/paste; 60 ml/2 fl oz/¼ cup cooking oil, preferably avocado for its health benefits, but any vegetable oil is fine; 60 ml/2 fl oz/¼ cup cooking oil, preferably avocado for its health benefits, but any vegetable oil is fine; 4 fresh basil leaves; 140 g/1 oz frozen mixed vegetables; 2 stalks of fresh chives; 420 g/1 oz/2⅓ cups uncooked Golden Sella basmati rice or easy-cook long-grain rice; 420 g/1 oz/2⅓ cups uncooked Golden Sella basmati rice or easy-cook long-grain rice; 2 vegetable stock cubes; Pinch of sea salt; 1 red pepper; 2 cloves garlic; ½–1 red Scotch bonnet chillies (depending on your heat tolerance); 60 ml/2 fl oz/¼ cup cooking oil, preferably avocado for its health benefits, but any vegetable oil is fine; ½ thumb-size piece root ginger; 1 large red onion; 1 large brown onion; 2 x 400 g/1 oz cans plum or chopped tomatoes; 2 x 400 g/1 oz cans plum or chopped tomatoes

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Ingredients

1 red pepper
1 large brown onion
1 large red onion
2 x 400

Africa
Nigeria
Side dish
Stew
Gluten-free
Vegan

Method

Let’s prepare the ingredients.
- Halve and deseed the red pepper.

- Halve the brown onion. Slice one half and leave the other half whole.

- Finely dice the red onion.

- Finely chop the chives to serve (if using).
To a blender/food processor, add the canned tomatoes, red pepper, brown onion half, Scotch bonnet, garlic and ginger