In this video, I take on a Family Recipe Challenge to make my mother-in-law’s amazing jollof rice but with a plant-based twist. As a plant-based personal chef, I’m always excited to explore and recreate traditional dishes in a way that aligns with a whole food plant-based lifestyle. Join me as I navigate the steps, share tips, and bring my own flavor to this beloved family recipe. Whether you're a fan of plant-based food or just curious about trying a plant-based jollof rice, this video is for you!


Plant Based Jollof

Curry Powder
Turmeric Powder
Herbes De provence
Salt
Veggie Stock, 3 cups
Red Onion, thinly sliced
Avocado Oil
6 cups rice, rinsed and drained adequately
Crushed tomatoes, 28 oz
Tomato Paste
Habenero Pepper ( I used Jalapeno Pepper)

Preheat oven to 350
Saute onion in avocado oil on medium heat until translucent
In separate small pan add avocado oil and cook tomato paste and spice blends until fragrant ( 30 seconds to 1 minute)
Pour in crushed tomato to large pan with onions and add bloomed seasonings and tomato paste from the small pan. Allow to simmer 15 minutes
Add stock ( enough to fill now empty crushed tomatoes). Stir, taste and adjust for seasonings
Add rinsed and drained rice. Stir until rice is covered in tomato mixture. Bring to boil.
Cover pan with aluminum foil then top to pan and place in heated oven. After 15 minutes use spatula to carefully lift bottom rice to top cover back and allow to cook for additionally 30-40 minutes. Lifting rice every 10-15 minutes to ensure its not burning and to allow steam to cook rice to achieve the one to one grains.
Once soft and one to one grains achieved let rest out of the oven on stove top and enjoy!