Smoky, deeply savory rice starts with a blended base of ripe tomatoes, red bell peppers, and scotch bonnet for real West African heat, simmered down with onion, garlic, and tomato paste until the oil rises to the top and the color turns a deep brick red. Curry powder, smoked paprika, and thyme build layers of warmth, while long-grain parboiled rice slowly absorbs every bit of that concentrated sauce until each grain is stained and fragrant. The lid-on, low-and-slow method is what gives jollof its signature bottom crust — that coveted smoky socoro everyone fights over at the table. Sweet peas add a pop of color and freshness right at the end, and a scattering of sliced red onion and fresh herbs finishes it with brightness and crunch. It's a one-pot centerpiece that fits neatly into a vegan spread without losing any of its bold, smoky character. Serve it alongside plantains or a simple salad for a completely plant-based meal that still tastes like the real thing.
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Combine the Roma tomatoes, canned tomatoes with their juices, red bell peppers, and scotch bonnet peppers in a blender. Blend on high until completely smooth, about 1 minute.
Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden at the edges, about 6–8 minutes.
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