Jollof Rice by Varo with Vegan Gizdodo

To mark #Veganuary, we thought we'd try something special yet familiar - Vegan Gizdodo! Out went the gizzard and in came the jackfruit. Served with Jollof Rice and dinner was on and popping. Yum, yum! 


  • 6tbsp vegetable oil
  • 1 can chopped tomatoes
  • 2 red onions, chopped
  • 1 red bell pepper
  • 1-2 scotch bonnet peppers
  • 3 large plantains diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 300g Jackfruit chunks
  • 3 tbsp tomato puree
  • 1 tbsp bouillon powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp thyme
  • 1/2 tsp curry powder
  • 1 tbsp salt


  1. Blend canned diced tomatoes, 1 red onion, red bell pepper, and scotch bonnet, until smooth.
  2. To a large frying pan, add 4tbsp vegetable oil and fry the diced plantains until golden brown, then set aside.
  3. Add 2 tbsp of vegetable oil to a large saucepan and place over a medium heat. Add the remaining red onion and the jackfruit chunks and sauté for 5 minutes until the onion is soft.
  4. Add the tomato puree and fry for about 10-15 minutes, stirring occasionally to avoid burning.
  5. Add in your blended tomato mixture, bouillon powder, cayenne pepper, thyme, curry powder. Stir together, bring to the boil and simmer for about 30 minutes.
  6. Add the fried plantain and simmer for another 5 minutes.
  7. Meanwhile, heat the Jollof Rice as directed on the package.
  8. Serve the stew with rice and sprinkle over the finely slice spring onions and roasted peanuts.
Written by Omamo Binitie

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