Vegan Palm Oil Jollof Rice

    (suitable for vegans)

    Vegan Red Palm Jollof Rice.png__PID:54471005-6fd3-4c8d-9ddd-cea42dc8807f

    Preparation time: 15 mins
    Cooking time: 1 hr 15 mins
    Serves: 4
    Calories: 305 kcal

    Shopping List
    400g long-grain rice
    2 red bell pepper
    400g tinned chopped tomatoes
    2 tablespoons tomato paste
    1 habanero pepper
    2 large onions, chopped
    4 tablespoons of GuDee Palm Oil
    3 cloves of garlic, crushed
    2 tablespoons grated fresh ginger
    4 bay leaves
    1 vegetable bouillon cube
    1 teaspoon curry powder
    1 teaspoon dry thyme
    1 teaspoon rosemary
    1 vegetable stock cube
    1 bunch of flat-leaf parsley, roughly chopped

    1. Preheat oven to 350ºF /180ºC. Cook the rice until halfway cooked, 8 minutes. Rinse the rice in cold water and drain and set it aside.
    2. Combine bell peppers, tinned tomatoes, tomato paste, habanero pepper and half the onions in a blender and pureé. Heat the GuDee Palm Oil in a skillet over medium heat, add the remaining onions and sauté until soft, about 3 minutes. Add the garlic, ginger and bay leaves and stir fry for a further 2 minutes.
    3. Add the tomato and pepper pureé and simmer for 10 to 12 minutes until sauce thickens. Stir in the bouillon, curry powder, thyme and rosemary. Season to taste. Stir in the rice and coat well with the sauce. Mix the vegetable stock in 300ml warm water. Stir in the vegetable stock and cover tightly with an aluminium foil.
    4. Transfer to the lower rack of the oven and bake until the rice is cooked and all the liquid has been absorbed, about 45 minutes. Allow to stand in oven for another 5 mins and use a fork to fluff the rice.
    5. Garnish with the parsley. Serve with fried plantain, grilled tofu, vegan meatballs or vegetable salad.


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