Soy-Free West African Jollof Rice

Dive into the vibrant flavors of Soy-Free West African Jollof Rice, a wholesome twist on the beloved classic that’s perfect for spice lovers and dietary considerations alike. Made with fragrant long-grain parboiled rice simmered in a rich, smoky blend of fresh tomatoes, red bell peppers, and scotch bonnet peppers, this dish is a celebration of bold, savory spices like thyme, curry powder, and paprika. Cooked in flavorful vegetable broth, this soy-free version offers the perfect balance of heat and depth, all without compromising authenticity. Ideal as a show-stopping main or a hearty side, Jollof Rice pairs beautifully with grilled vegetables, roasted meats, or plant-based protein for a truly unforgettable meal. Ready in just over an hour, this recipe will quickly become a staple for gatherings, weeknight dinners, or any time you crave a taste of West Africa.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 cups long-grain parboiled rice
• 4 medium tomatoes
• 2 large red bell peppers
• 2 medium onions
• 1 unit scotch bonnet pepper (adjust based on spice level)
• 4 unit garlic cloves
• 1 tablespoon ginger root (grated)
• 3.5 cups vegetable broth
• 3 tablespoons tomato paste
• 0.25 cup neutral oil (e.g., sunflower or avocado oil)
• 2 units bay leaves
• 1 teaspoon thyme (dried)
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon salt (adjust to taste)
• 0.5 teaspoon black pepper (ground)

Directions

Step 1

Rinse the rice under cold running water until the water runs clear. Drain and set aside.

Step 2

In a blender, combine the tomatoes, red bell peppers, one onion, scotch bonnet pepper, garlic, and ginger. Blend until smooth and set aside.

Step 3

Finely chop the remaining onion.

Step 4

Heat the neutral oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 5

Stir in the tomato paste and cook for another 2-3 minutes to develop depth of flavor.

Step 6

Pour the blended tomato and pepper mixture into the pot. Stir well and bring it to a simmer. Cook uncovered for 10-15 minutes, stirring occasionally, until the mixture thickens and darkens in color.

Step 7

Add the thyme, curry powder, paprika, bay leaves, salt, and black pepper to the pot. Stir to combine.

Step 8

Pour in the vegetable broth and bring the mixture to a boil.

Step 9

Add the rinsed rice to the pot and stir to ensure the rice is evenly distributed. Reduce the heat to low, cover with a tight-fitting lid, and let it cook for 30 minutes. Do not remove the lid during this time.

Step 10

After 30 minutes, check the rice. If the liquid has been absorbed and the rice is tender, stir gently to fluff the rice. If the rice is not fully cooked, add a small amount of hot water, cover, and cook for another 5-10 minutes.

Step 11

Remove the bay leaves before serving. Garnish with fresh herbs (optional) and serve hot.

Nutrition Facts

Serving size	(2452.5g)

Amount per serving	% Daily Value*
Calories	1690.6

Total Fat 71.2g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 4913.2mg	0%
Total Carbohydrate 233.8g	0%
Dietary Fiber 36.5g	0%
Total Sugars 58.1g
Protein 39.7g	0%

Vitamin D 0IU	0%
Calcium 327.5mg	0%
Iron 17.3mg	0%
Potassium 4580.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.9%

Protein: 9.2%

Carbs: 53.9%