Recipe | Nigerian style jollof rice

Serves 2-3

Prep time: 20 mins

Cook time: 2-3hrs

You will need: a slow cooker

This is a deliciously simple rice dish is so tasty and satisfying. Its spicy, filling and the smell while its cooking so divine!I served it with a vegan chicken substitute, roasted veg and salad and some roasted beans with chilli

Ingredients:

  • 300g uncooked long-grain rice
  • 1 litre vegetable stock
  • Half a tin of chopped tomatoes
  • 2 red peppers, roughly chopped
  • 1 medium-sized red onions, chopped
  • Half a Scotch bonnet pepper
  • 1tbsp vegetable oil
  • 2tbsp tomato paste
  • 1 heaped tsp Carribean or Jamaican-style curry powder
  • 0.5tsp dried thyme
  • 2 dried bay leaves
  • 1tsp vegan butter

Recipe

  • In a blender or with a hand blender, blend the tinned tomatoes, red peppers, garlic, half of the chopped onion, and scotch bonnet chilli to a smooth mixture

  • In a pan or wok, heat oil and remainder of the onion. Fry for a minute until it starts to softenAdd the tomato paste, curry powder, thyme and bay leaves to the frying onions and fry for 2 minutes.
  • Add the tomato paste, curry powder, thyme and bay leaves to the frying onions and fry for 2 minutes.
    • Next, add the blended tomato and chilli mixture and cook on a medium heat until it is reduce in size by half and is like a thick sauce; this will take 5-10 minutes

    • Add this to your slow cooker, add the rice, and the litre of stock and stir well.
    • Add the butter to the top
    • Set the cooker to high and leave to cook with the lid in.

    • Stir occassionally (every 30 minutes or so) and add more water if it becomes dry
    • When the rice is cooked through, serve with roasted veg, salad, beans or roast tofu (this is not meant to be a saucy dish)

    Recipe | Egyptian style rice pudding – Roz Bil Laban

    Cooking time: 1hr maytake more or less time depending on temperature of your hob)

    Serves: 2-4

    Without toppings, this is a simple, mildly cinammon flavoured rice pudding. Once the sweet raisins, fragrant saffron, and aromatic ground cinammon and cardamom are added to the top, it is a decadent and fragrant dish.

    It took me a few attempts to get this right, and I found that it worked best by adding the spices and dried fruits at the end.

    I read lots of recipes for this dish, as well as researching the common spices used in Egyptian cuisine to help me come up with my final recipe.

    Ingredients

    • 100g pudding rice
    • 200ml plant milk (I used oat milk)
    • 200ml water
    • 3tsp sugar
    • 1tsp rose water
    • 1 cinammon stick
    • 1 cardamom pod

    Suggested toppings; (choose all, some, or toppings of your own)

    • Chopped almonds
    • Powdered cinammon
    • Ground cardamom
    • Saffron
    • Sugar
    • Dates
    • Raisins
    • Toasted coconut

    Method

    • Add the rice, milk, water, sugar, rose water, cinammon and cardamom pod to a saucepan

    • Bring to the boil, then turn down the heat to a simmer
    • Simmer on the lowest heat on your hob with a lid on, so that the rice pudding cooks slowly. This will allow the cinammon and cardamom time to infuse their flavour
    • Cook slowly in this way, stirring occasionally, until the rice is cooked. Add more water if it becomes too dry
    • Once cooked, serve into individual bowls and top with dried fruit, nuts and/or spices, and sugar to taste.

    A World Food Tour

    At a conversation over dinner I came to realise that I tend to cook food from the same countries; (English, of course); Spanish (Paella, tapas), Italian (Pasta, Pizza, risotto), Greek (Mezze, moussaka, dolmades), Mexican (Fajitas, enchiladas, chilli non-carne, quesadillas), American (burgers, cauliflower wings), Japanese (sushi, udon, katsu), Chinese (sweet and sour, kung pao, dumplings), Thailand (thai green curry, Massaman curry), Indian (various curries, Aloo Gobi, Pilau), among others…

    We started talking about other food we had tried on holiday and never cooked at home, and eventually onto the cuisines we had never even tried or ever cooked. From this I decided to do just that; try vegan versions of recipes from Countries whose food I’ve never cooked before.

    (Photo by Max Delsid on Unsplash)

    I have pulled together a list of countries from across Europe, Asia, Africa, South America, and Australasia. I will try a dish from one Country and post the recipe on this blog each week.

    (Photo by Capturing the human heart. on Unsplash)

    All the dishes chosen will either be vegan or will be made vegan friendly by me. I have chosen 8 countries from each of the continents, and 4 from Australasia as there are only 14 countries here; there are so many great Countries with great cuisines in the World. As much as I would love to, I don’t think I would ever be able to do this for every Country in the world but I hope I have chosen Countries which give a good spread across the continents. And as I am trying to reach new taste horizons, I have only chosen countries I have not cooked the cuisines of before.

    I have written down the names of all the countries and put them in a pot, so I can pick them truly at random each week from the following list; subscribe to my blog or my Instagram to follow the recipes (insta: hungryvegan_norwich):

    Europe:
    Belgium
    France
    Sweden
    Romania
    Ukraine
    Czech republic
    Switzerland
    Hungary

    Asia
    Korea
    Uzbekistan
    Mongolia
    Sri Lanka
    Vietnam
    Philippines
    Bangladesh
    Sumatra

    Africa:
    Ethiopia
    South Africa
    Nigeria
    Libya
    Egypt
    Somalia
    Tanzania
    Zimbabwe

    South America:
    Brazil
    Honduras
    Argentina
    Bermuda
    Dominican Republic
    Bolivia
    Chile
    Suriname

    Australasia:
    New Zealand
    Papau new Ginea
    Tonga
    Fiji
    Samoa