Sierra Leonean Jollof Rice with Fried Plantains & Peppered Vegetables – Authentic Sierra Leone Recipe
Festive Sierra Leonean spiced tomato rice tossed with crisp garden vegetables and sweet plantains.
- Country of Origin
- 🇸🇱 Sierra Leone (West Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Long-grain parboiled rice simmered in tomato-pepper stock, Sweet fried plantains, Green beans, Thyme, Curry powder
Ingredients for Sierra Leonean Jollof Rice with Fried Plantains & Peppered Vegetables (4 Servings)
- 1.25 lbs (or 2.5 cups) long-grain parboiled rice simmered in tomato-pepper stock, prepped into bite-sized pieces
- 1.5 cups sweet fried plantains, washed and trimmed
- 1 cup green beans
- 1 medium onion and 3 cloves garlic, finely minced with thyme
- 1.5 tbsp traditional Sierra Leone seasoning (curry powder, garlic, ginger, bay leaf)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and thyme until golden.
- Add curry powder, garlic, ginger, bay leaf along with long-grain parboiled rice simmered in tomato-pepper stock and sweet fried plantains, searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with green beans.