Dairy-Free and Egg-Free Jollof Rice with Plantains
A flavorful and vibrant Jollof rice dish made without dairy or eggs, complemented by sweet fried plantains. Perfect for a satisfying and allergen-friendly Nigerian dinner.
Ingredients
- 2 cups Long-grain rice
- about 790 g Canned crushed tomatoes
- 1 large Red bell pepper
- 1/2 small Scotch bonnet pepper
- 1 medium Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 4 cups Vegetable broth
- 1/4 cup Palm oil
- 2 tsp Curry powder
- 1 tsp Dried thyme
- 2 Bay leaf
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 ripe Plantains
- 2 tbsp Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Blend the tomatoes, bell pepper, scotch bonnet pepper, onion, garlic, and ginger into a smooth paste.
- 2Heat palm oil in a large pot over medium heat. Add the blended paste and cook for 15-20 minutes, stirring occasionally, until the mixture thickens and darkens.
- 3Add curry powder, dried thyme, bay leaf, salt, and black pepper to the tomato mixture. Stir well and cook for another 5 minutes.
- 4Rinse the rice thoroughly and add it to the pot. Stir to coat the rice with the tomato mixture.
- 5Pour in the vegetable broth, ensuring the rice is fully submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
- 6While the rice is cooking, peel and slice the plantains into bite-sized pieces. Heat vegetable oil in a frying pan over medium heat and fry the plantains until golden brown on all sides.
- 7Serve the Jollof rice hot, topped with fried plantains.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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