Nigerian Vegan Chicken-Style Stew with Plant-Based Protein and Jollof Rice

Allergens

Soy (from plant-based protein)

Ingredients

• 1. 2 cups Jollof Rice, cooked according to package instructions 2. 200 grams plant
• based chicken, diced 3. 1 large onion, chopped 4. 2 bell peppers, chopped 5. 2 large tomatoes, chopped 6. 1 cup spinach, washed and chopped 7. 2 tablespoons vegetable oil 8. 2 cups vegetable broth 9. 1 teaspoon ground ginger 10. 1 teaspoon ground garlic 11. 1 teaspoon cumin powder 12. Salt and black pepper to taste 13. Fresh parsley, chopped, for garnish

Instructions

1. Heat vegetable oil in a large skillet over medium heat.
2. Add onion, bell peppers, tomatoes, ginger, garlic, cumin powder, salt, and black pepper. Cook until vegetables are softened and fragrant.
3. Add the plant based chicken to the skillet and cook for 5 minutes, stirring occasionally.
4. Pour in vegetable broth and bring the mixture to a boil.
5. Reduce heat to low and simmer for 10 minutes until the sauce has thickened.
6. Stir in chopped spinach and cook for an additional 2 minutes.
7. Serve the stew over cooked Jollof Rice, garnishing with fresh parsley.

Chef’s Insight

To add depth to the dish, use a variety of bell pepper colors and experiment with different types of plant-based proteins.

Notes

This recipe is designed to appeal to vegan and non-vegan diners alike. The flavors are well-balanced, and the textures complement each other beautifully.