Jollof rice is a spicy African rice dish that cooks in one pan, uses lots of veg and can be a veggie main or a side to some simply baked chicken. Heat the olive oil in a large saucepan over a medium heat. Add the cherry tomatoes and the blended vegan jollof rice sauce.
Bring to the boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally. Stir to combine and bring to the boil. 12 minutes, stirring frequently to prevent the rice from sticking, until the rice is cooked through. Turn off the heat, cover with the lid and leave to steam for 15 minutes without removing the lid. Meanwhile, heat the sunflower oil in a frying pan over a medium heat.
Fry the plantain for a few minutes on each side until golden and tender. Spoon the jollof rice onto warmed plates and add the plantain on the side. Garnish with the chopped coriander and serve with a green salad alongside. The BBC is not responsible for the content of external sites.
Read about our approach to external linking. Our take on this spicy African rice dish. It’s an easy base that can be used for soups or sauces, too. Season the chicken with salt and pepper. Heat 2 tbsp of the oil in a large deep frying pan over a high heat then add the meat and fry for about 5 mins till golden all over. Lift out of the pan onto a plate. Add the rest of the oil to the pan and fry the onions until soft but not golden, about 5 mins.
While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth. Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Add the chicken, bring to the boil then simmer for 15 mins. Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.