![West African Rice With Harissa and Baharat [Vegan, Gluten-Free] – One Green Planet](https://top-100-recipes.com/wp-content/uploads/2024/12/jollof-rice-860x538.jpg)
Jollof rice is a cherished West African culinary staple, renowned for its vibrant flavors and aromatic essence, often taking center stage at joyous gatherings and festive celebrations. The recipe features roasted bell peppers, imbuing the foundation of the dish with luscious, caramelized undertones that tantalize the palate with their natural sweetness. Both harissa, a fiery chili paste, and baharat, a fragrant Middle Eastern spice blend, infuse the dish with depth, warmth, and a tantalizing smokiness that elevates its flavors. Serve this hearty one-pot dish alongside caramelized sweet plantains or a medley of colorful vegetables for a well-rounded meal.
Jollof Rice: A Spicy West African Delight with Harissa and Baharat [Vegan, Gluten-Free]
Jollof Rice with a Twist: West African-Style Recipe Infused with Harissa and Baharat (Vegan, Gluten-Free)
(Note: I’ve changed the title to make it more attention-grabbing and descriptive. I’ve also added “with a twist” to highlight the unique flavor combination.)
- 4 tablespoons olive oil
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 large onion, chopped
- One (28-ounce) can of whole plum tomatoes with juice, or approximately 3 cups of chopped and puréed tomatoes.
- Two to three bell peppers, roasted and then combined with three garlic cloves that have been blended together.
- 2 tablespoons harissa paste
- 1-2 teaspoons of a Middle Eastern-inspired spice blend, such as baharat or Ras el hanout (optional), adds depth and warmth to the dish.
- 1/2 tablespoon smoked paprika
- Two cups of brown basmati rice, thoroughly rinsed, with regular basmati or parboiled rice also suitable options.
- 2 medium carrots, chopped
- Either 2-3 cups of vegetable broth or water will do.
- 1/2 to 1 teaspoon salt (adjust according to desired sodium level and broth type)
The Flavorful Art of Preparing Jollof Rice: A West African Delight Infused with Harissa and Baharat [Vegan, Gluten-Free Recipe]
- Heat a generous amount of olive oil in a robust, heavy-bottomed saucepan or Dutch oven over medium-high heat.
- When the oil is hot, add a pinch of coriander and a sprinkle of cumin; fry, stirring occasionally to ensure even cooking, for approximately 1-2 minutes or until the aromatic properties of the spices are fully released.
- Sauté onions over gentle heat for several minutes, allowing them to begin softening as the aromatic pungency mingles with the air.
- With the addition of tomato-bell pepper mixture and harissa paste, cook, stirring frequently for approximately five minutes or until the oil develops a subtle reddish tint.
- Infuse with a blend of Baharat or Ras el hanout, should you choose to use them, along with the subtle smokiness of smoked paprika.
- Add the rice, ensuring it’s thoroughly coated with the mixture, then cook for approximately 3-4 minutes, gently stirring every now and then.
- Combine carrots and vegetable broth, using 2-2 1/2 cups for a firmer, chewier rice or up to 3 cups for a softer version, along with salt. Stir well, then bring the mixture to a rolling boil. Add additional salt to taste as required.
- Simmer with a lid securely fastened, allowing excess moisture to evaporate before stirring the mixture once more. Subsequently, moderate the heat further and maintain coverage using a tight seal, or augment with aluminum foil as needed. Allow the steam to finish cooking the rice for an additional 10-15 minutes, ensuring it’s fully cooked and all excess moisture has been absorbed.
- Serve creamy mashed potatoes with a generous dollop, fluffed to perfection using a slotted ladle, accompanied by your preferred accompaniments.
Notes
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