Carrot Jollof Rice | Sweeter than spice.


You did read that right, I made Jollof rice using carrot as a main ingredient. Not as an accompaniment or even garnish, but first let me tell you about how I subconsciously survived 1 whole month without Jollof rice…

To be honest, that’s a story I can’t tell because it still baffles me.

Once I realised how long ago it was that I last had a taste of this sumptuous delicacy, I made a promise to myself that I must “chop Jollof” before the week ends. I didn’t just get to eat some Jollof, well not the Jollof I’ve been accustomed to but I made something different.

In this recipe I used carrots as a replacement for tomatoes because I didn’t have enough tomatoes to make a small pot of Jollof rice. Surprisingly to my delight, this rice turned out better than any Jollof I’ve ever tasted. It was, to simply put, DELICIOUS.

Here’s the recipe:

Print Recipe
Carrot Jollof Rice | Sweeter than spice. Yum
Carrot Jollof Rice
Course Main Dish
Cook Time 25minutes
Servings
Ingredients
Course Main Dish
Cook Time 25minutes
Servings
Ingredients
Carrot Jollof Rice
Instructions
  1. Heat the oil in a small pot over medium to high heat.
  2. Toss in the onions, pepper, garlic & ginger and stir for 1 minute.
  3. Add the tomatoes and carrots, then stir and let it all fry together for 5 minutes whilst stirring occasionally.
  4. Add the rice, water, salt and all the seasonings and stir.
  5. Cover the pot with some aluminium foil paper and a tight-fitting lid.
  6. Reduce heat to low and let it simmer for 20 minutes or until the rice is soft and the water has dried up.

This is one meal I am sure everyone will enjoy. It’s rather quick and easy compared to the typical Jollof rice preparation method.

Try it. Enjoy it. Xx


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