Vegetable Thieboudienne (vegan Jollof Rice)
Jollof rice, also known as Thieboudienne in Senegal and Riz gras in Burkina Faso, is much more than just a dish — it’s a cultural icon that tells the story of West Africa’s cuisine. There are countless recipes, with each family and each country adding its unique touch.
The Many Faces of Jollof Rice
From Senegal to Nigeria, Ghana, and beyond, every nation has its own version of Jollof rice. In Senegal, it’s called thieboudienne and often includes fish, along with a variety of vegetables like aubergines, carrots, cabbage, and cassava. Meanwhile, in Nigeria and Ghana, Jollof is usually prepared with chicken or beef, and the vegetable mix can vary widely. In Burkina Faso, the dish is simpler and aptly named Riz gras, which translates to “fat rice,” reflecting its richer, often meatier preparation. The core elements — a tomato-based sauce infused with spices — remain consistent, but the choice of protein, vegetables, and seasoning can differ significantly.
My Take on Thieboudienne
Inspired by the Senegalese version, I decided to incorporate two staple ingredients that we had at home: aubergines and carrots. These vegetables not only add a lovely texture but also soak up the flavors of the spiced tomato sauce. Traditionally, thieboudienne also includes cabbage and cassava, both of which bring their own unique characteristics to the dish, so feel free to add them both. The result? A simple yet incredibly delicious meal that transports to Western Africa, with every bite reminiscent of the warmth and simplicity of the culture there.
My Journey to West Africa
In 2001, I was as part of an eco-social project organized by my swiss host families Steiner School, which led me into the Sahel. I was captivated by the simplicity of life, this stunning amount of start on the night sky, this silence, and the warmth of the people! Already there, I witnessed the simplicity of cooking. It was not Riz gras that I remember having tasted, but simply good meals based on millet or rice.
Whether you call it thieboudienne, Riz gras, or simply Jollof, this dish carries the heart and soul of the stunningly beautiful people in Africa. And for me, while I prepared it, I was reminded of the wonderful simplicity of Burkina Faso and the incredible people I met there. So here’s to Jollof rice, in my personal, very basic and simple version. Naturally, surely plant-based!
Enjoy!
Vegetable Thieboudienne (vegan Jollof Rice)
Ingredients
- 1/3 cup vegetable oil
- 1 1/3 tbsp fresh ginger, chopped
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1 tsp paprika powder feel free to use spicy paprika, or chili…
- 1 tbsp vegetable stock powder
- 1/3 tsp black pepper
- 2 medium to large carrots, peeled and cut into large pieces
- 1 small aubergine, cut into large pieces
- 1/3 cup tomato puree
- 1 bay leaf
- 3/4 cup rice traditionally broken rice, but any white rice is fine
- 1 handful parsley or other fresh herbs (optional)
Instructions
- In a pot, bring the oil to medium heat, sauté the ginger for 1/2 minute.
- Mix the tomato paste with 1/2 cup of water. Add the mixture to the oil. Stir.
- Add the soy sauce, salt, paprika powder or chili, stock, pepper and stir.
- Add the vegetables, 1 cup of water and cook the vegetables on low to medium heat until fork tender. Remove the vegetables from the sauce, keep warm in the oven preheated to 50℃.
- Wash and drain the rice.
- Add the tomato puree, 2 3/4 cups of water, the bay leaf and the rice to the sauce, stir, and let simmer on lowest heat until the rice is cooked – stir frequently! The bottom will start to stick. Apparently this is typical for this dish… so don’t worry 😉
- Place the rice on plates, the vegetables on top and serve, garnished with chopped herbs (optional).