Creative Sunday with Veggie Jollof

Hello my beautiful Hive Learners' Kings and Queens. It’s been a while, and I have missed being here. For a few months now, I have been away from social media, taking time off for some personal reasons. But do you know what hasn’t taken time off? The vegetables in the market. LOL.

They have been calling my name every time I walk past where they are sold. This weekend, I finally listened. What I bought basically for eating purposes turned into: Sunday Veggie Jollof Rice.

There’s something about Sundays that makes me want to take my time and create something simple and delicious. Today’s breakfast is just made with ingredients that bring colour nourishment and taste.

🛒 Ingredients I Used:
Fresh tomatoes and red peppers (blended)
Onions (half blended, half sliced)
Parboiled rice
Vegetable oil
Dried thyme
Curry powder
Seasoning cubes (Maggi)
Salt to taste
Carrots (chopped)
Green beans (chopped)
Cucumber (deseeded and chopped)
Spring onion (chopped)

🍳 Step-by-Step Instructions:

1. Prepared My Base

I started by blending the fresh tomatoes and peppers with half an onion until smooth. I set that aside.

I also prepared my veggies, chopped the carrots, green beans, cucumber, and spring onions and kept them all in one bowl, ready to go.

1. Parboil the Rice
   Next, I parboiled the rice. After that, I rinsed it thoroughly several times to remove the excess starch, then left it in a sieve to drain properly.

1. The Jollof Base Flavor
   I heated some vegetable oil in a large pot over medium heat. Once hot, I added sliced onions and let them fry until slightly golden.

Then I poured in the blended tomato-pepper mix and let it simmer until slightly thickened and its sour taste gone.

1. Next, I added curry powder, blended crayfish, dried thyme, seasoning cubes, and a pinch of salt. I stirred everything together, allowing the flavors to infuse for a few minutes.

1. Cook the Rice
   I added the drained rice. I poured enough water, gave it a gentle stir, and covered the pot. The rice cooked on medium heat for about 20 minutes just until it was almost done.

1. I Added the Veggies
   At this point, I poured in all my chopped veggies: carrots, green beans, cucumber, and spring onions. I gently spread them over the top of the rice, covered the pot again, and let everything steam together for another 5–7 minutes.
   

2. Then I Serve
   I opened the pot and was greeted with a burst of color and aroma. The rice was soft, the veggies were tender. It came out tasty and perfect.
   

This was my Creative Sunday breakfast inspired by the unavoidable calls of vegetables at the market. I didn’t plan it, but it turned out better than expected. If you are looking for a way to enjoy jollof in a fresh and wholesome way, this veggie-packed version is a must-try.

Thanks for reading, and have a great Sunday.

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