Nigerian Jollof Rice & Roasted Vegetables with Plantain

Allergens

None (can be adjusted based on dietary restrictions)

Ingredients

• 2 cups long
• grain rice
• 4 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 bell peppers, diced
• 3 tomatoes, pureed
• 1 cup chicken or vegetable broth
• 1 teaspoon tomato paste
• 1 teaspoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups roasted vegetables (carrots, zucchini, broccoli)
• 2 ripe plantains, sliced
• 1 cup chopped fresh cilantro

Instructions

1. Step 1: In a large pot, heat the vegetable oil over medium heat. Add the onions and bell peppers, sautéing until softened and aromatic. Step 2: Stir in the tomato puree, curry powder, ginger, garlic powder, salt, and pepper. Cook for a few minutes to develop the flavors. Step 3: Add the rice to the pot, stirring well to coat each grain with the spices. Pour in the chicken or vegetable broth and tomato paste, mixing until thoroughly combined. Step 4: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked through. Step 5: In the meantime, preheat your oven to 375°F (190°C). Toss the sliced plantains and roasted vegetables with a bit of oil and salt, then spread them on a baking sheet and bake for 20 25 minutes, or until the plantains are caramelized and the vegetables are tender. Step 6: Once the rice is cooked, fluff it with a fork and stir in the chopped fresh cilantro. Serve the Jollof Rice alongside the roasted vegetables and plantains for an irresistible Nigerian dinner.

Chef’s Insight

The secret to perfect Jollof Rice lies in the sautéed spices and aromatics; don't rush the process, allowing flavors to meld and develop

Notes

For a more authentic flavor, use tomato puree made from sun-dried tomatoes; adjust seasonings to your preference