Monday 22 August 2016


It's been popping off left, right and centre on my little slice of the internet: World Jollof Rice Day. My instagram and twitter feeds give off a fluorescent orange glow from all the pictures of jollof rice being shared. I'm not mad, only hungry 95% of the time I'm online...

They say it became a thing only last year, but the origins are unclear. Whatever the story is, August 22nd has been declared THE day to shine a spotlight on the ever-delicious, every-comforting jollof rice.

To celebrate World Jollof Rice Day (and also to add my vegan voice to the mix), I've tweaked my usual jollof rice recipe by using long grain brown rice and by eliminating red bell peppers. No special reason, just felt like it. I'm also aware that a few jollof recipes call for a tomato-only-based sauce and I wanted to finally give it a try. They say brown rice is much healthier than regular white rice because of the extra fibre and slow releasing energy, so if you're on your healthy eating grind, perhaps this is the version for you.

Subscribe to my YouTube channel if you haven't already as I'll be posting a lot more content as time goes on. Give me a shout if you try this recipe and let me know your thoughts on using brown rice...Yay or Nay?

Ingredients (serves 2):
- 1 cup brown rice
- 3 large tomatoes
- 2 cloves garlic
- 1 small red onion
- 1/2 cup water
- 1/4 cup coconut oil
- 1 tsp curry powder
- 1 tsp dried thyme
- salt to taste