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Vegan Jollof Rice with Black-Eyed Peas & Plantains

A concentrated tomato-pepper base and a tightly controlled steam finish give this vegan jollof distinct red grains, warmed black-eyed peas, and sweet roasted plantains.

Separate red jollof rice grains with black-eyed peas and browned roasted plantain pieces in a shallow bowl.

This jollof gets its depth before the rice ever enters the pot. Tomatoes and tomato paste cook down with pepper, aromatics, thyme, bay, and a gentle touch of chile until they are thick enough to coat a spoon.

The rice then cooks by quiet, contained steam rather than a hard boil. Black-eyed peas join after the grains are tender, while roasted plantains stay separate so their caramelized edges remain a sweet counterpoint.

Cook the base until it concentrates

A wet tomato sauce will dilute the jollof and encourage the rice to cook unevenly. Keep the pot uncovered and stir often until the sauce is brick red, thick, and briefly parts behind a spoon; that is the concentrated base the grains need.

Coat every grain

Rinsed long-grain rice is turned through the tomato base before the broth goes in. This short step distributes the color and seasoning, while parboiled long-grain rice is especially well suited to staying separate under the covered steam.

A thick brick-red tomato base coats long-grain rice in a heavy pot before steaming. — The concentrated tomato base coats each long grain before warm broth and the tight cover create gentle steam.

Control the steam

Foil under the lid creates the close seal that lets the rice steam evenly at low heat. Resist lifting the cover or stirring during the first cook; both release heat and can turn the rice into a thick, uneven mass.

Fix firm rice without mush

If the pot is dry and a tasted grain still has a firm center, add only a small sprinkle of hot water and reseal it. A brief second steam restores tenderness without the excess liquid and agitation that would make the grains mushy.

Separate tomato-red rice grains, intact black-eyed peas, scallions, and a caramelized plantain edge. — Separate red rice grains, glossy black-eyed peas, and browned plantain edges show the finished texture.

Fold and serve

Black-eyed peas are folded in only after the rice is cooked so they stay whole and warm through gently during the rest. Fluff with a fork, scatter scallions, and set the separately roasted plantains alongside for their browned, tender contrast.

Vegan Jollof Rice with Black-Eyed Peas & Plantains

6 servings

85 minutes total

Ingredients

• 3 ripe plantains, peeled and cut into 1-inch diagonal pieces
• 5 tbsp neutral oil, divided
• 1 large yellow onion, finely diced, divided
• 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1/4 tsp cayenne pepper
• 2 tsp kosher salt, divided
• 3 cups long-grain parboiled rice, rinsed until the water runs mostly clear
• 4 cups low-sodium vegetable broth, warmed
• 2 (15 oz) cans black-eyed peas, drained and rinsed
• 2 scallions, thinly sliced, and freshly ground black pepper

Method

Heat the oven and prep
Set a rack in the center of the oven and heat it to 425 F. Peel and cut the plantains into diagonal pieces, prepare finely diced onion, chop the bell pepper, mince the garlic, and grate the ginger.
Look for: Keep the plantain pieces about 1 inch thick so their edges brown before their centers collapse.
Roast the plantains
Toss the plantains with 1 tbsp oil and a pinch of salt on a lined sheet pan. Roast at 425 F for 20 to 25 minutes, turning once, until tender and browned at the edges.
Look for: The plantains release easily from the pan and have caramelized brown edges without blackened spots.
Soften the aromatics
Heat the remaining 4 tbsp oil in a wide heavy pot over medium heat. Cook three-quarters of the onion with a pinch of salt for 6 minutes, until soft and translucent, then stir in bell pepper, garlic, and ginger for 2 minutes.
Look for: The onion is glossy and tender, while the garlic and ginger smell fragrant but have not browned.
Concentrate the tomato base
Stir in the crushed tomatoes, tomato paste, thyme, bay leaves, cayenne, 1 1/2 tsp salt, and several grinds of black pepper. Cook uncovered over medium-low heat for 18 to 22 minutes, stirring often, until the sauce is brick red, thick, and no longer watery at the edges.
Look for: A spoon leaves a clear path across the pot for 2 seconds and the oil begins to glisten at the surface.
Coat the rice
Stir the long-grain rice, rinsed until its water runs mostly clear, into the concentrated tomato base for 2 minutes, turning until every grain is red and glossy. Pour in the warm vegetable broth and bring it just to a steady simmer.
Look for: The broth bubbles gently across the surface and the rice is evenly coated rather than sitting in clumps.
Steam the rice gently
Lay a clean sheet of foil tightly over the pot, then cover with the lid and reduce the heat to low. Cook without stirring for 25 minutes; keep the lid sealed so the rice steams, but lower the heat if you smell scorching.
Look for: Only a quiet, occasional puff of steam escapes the lid, and no vigorous boiling shakes the pot.
Check and correct the rice
Lift the lid and foil briefly and taste a grain. If it is still firm and the pot looks dry, sprinkle 1/4 cup hot water over the rice, reseal, and steam 5 to 8 minutes more; do not stir or add enough liquid to flood the pot.
Look for: The finished grains are tender through the center, separate when fluffed, and the pot bottom is moist but not soupy.
Fold in peas and rest
Remove the bay leaves, gently fold in the drained and rinsed black-eyed peas and remaining onion, then replace the lid and let the rice rest off heat for 10 minutes. The residual steam warms the peas without breaking the rice grains.
Look for: The black-eyed peas are hot, the rice grains remain distinct, and the raw onion has softened slightly while staying fresh.
Fluff and serve
Fluff the jollof gently with a fork, taste and add the remaining 1/2 tsp salt if needed, then scatter with scallions. Serve the roasted plantains alongside while their browned edges are still warm.
Look for: The rice separates into tender red grains and the sweet plantains provide a browned, soft contrast.