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Jollof Rice

Prep Time:

15 Minutes

Cook Time:

45 Minutes


6 Servings

About the Recipe

Jollof rice is a popular dish for those that know it, but it also causes many arguments as to how to cook it. This is my take and version to bulk it up and make the gut microbiome happy as well as the palate!

- Sunni Patel, PhD

Jackfruit, kale and mushrooms beef up the dish for texture and fibre.

Jackfruit provides a source of protein as well soluble and insoluble fibre with the seeds thought to contain prebiotics .


  •  Paste 

  • 4 plum tomatoes (diced)

  • 2 red bell peppers (diced)

  • 1 medium onion (diced)

  • 3 garlic cloves

  • 1 thumb ginger (peeled)

  • 1 tbsp smoked paprika

  • ½ lemon (juice)

  • 1 tbsp coconut sugar 

  • 1 tsp dried thyme 

  • ¼ tsp chilli powder

  • ¼ tsp cayenne pepper 

  • ¼ tsp ground nutmeg 

  • ½ scotch bonnet chilli

  • 2 tbsp olive oil

  • 1 tbsp olive oil

  • 1 onion (sliced)

  • 400g tomato passata

  • 500ml vegetable stock

  • 300g brown rice (washed)

  • 200g jackfruit

  • 250g chestnut mushrooms

  • 240g mixed beans (drained and rinsed)

  • 150g kale 


Step 1

In a blender add all the ingredients for the paste until smooth.

Step 2

To make the jollof rice, sauté the onions with 1 tbsp olive oil  until softened and add the jollof paste. Cook off the paste and onions for 2-3 minutes before adding the passata and simmer for 15 minutes.

Step 3

Add the stock, rice, jackfruit and mushrooms stir well and cook on a low simmer with the lid on for 25 minutes.

Step 4

For the last 5-10 minutes add the kale and let it simmer before turning the heat off an re-covering the pan with the lid and letting it stand for 5-10 minutes.

Step 5

Mix well before serving.

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