Ghanaiain Vegan Jollof Rice
A vibrant jollof rice cooked in a rich tomato and spice sauce, simmered until tender and fluffy, perfect served with classic Ghanaian sides and fried plantain.
Updated : 08 January, 2026
Easy
About 20 min.
Ingredients
2
Onion
4 tablespoon
Vegetable oil
2 can
Canned tomatoes
170 grams
Tomato purée
1
Red chilli pepper
2 teaspoon
Curry
1 teaspoon
Garlic powder
1 teaspoon
Ginger powder
1 teaspoon
Herb mix
500 grams
Rice
150 grams
Frozen vegetables
360 milliliters
Vegetable broth
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use a mic of frozen vegetables - carrots, corn, peas, other.
Step 2
Blend the tomatoes, tomato purée and chilli together in a blender until completely smooth, then set the mixture aside.
Step 3
Heat the vegetable oil in a large pan over a medium heat. Add the chopped onions and cook gently for about 10 minutes, stirring occasionally, until softened and starting to brown.
Step 4
Stir in the blended tomato mixture, followed by the curry powder, garlic, ginger and dried herbs. Continue cooking for 10-15 minutes, until the sauce thickens and turns a deep, rich red.
Step 5
Add the rice, vegetables and stock to the pan. Cover with a lid and simmer gently for around 30 minutes, until all the liquid has been absorbed and the rice is tender and fully cooked. Fluff the jollof rice with a fork before serving.
Step 6
Serve warm alongside Ghanaian black-eyed bean curry, egusi and spinach stew, and fried plantain.
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