Pumpkin Jollof Serves 4
Ingredients 2 tbsp sunflower oil 1 large onion chopped 1 large red chilli, sliced, plus extra to
taste 2-3 cloves of garlic chopped 250g long grain rice 1 litre hot vegetable stock 2 tbsp tomato
puree 500g pumpkin or butternut squash peeled deseeded and diced 50g sultanas or raisins (optional)
1 little gem lettuce finely shredded 1 small mango peeled sliced and diced seasoning roughly chopped
fresh coriander (cilantro) to garnish
Method Heat the oil in a large pan or wok, add the onion and fry for 5 minutes until lightly
browned. Add the chilli (including seeds if you like it hot) plus the garlic and rice and stir-fry
for 1-2 minutes. Pour on half the stock and add the tomato puree and seasoning. Bring to the boil,
stirring, and simmer for 5 minutes.
Add the pumpkin or squash and raisins/sultanas (if using). Top up with stock and keep adding more at
regular intervals to keep the rice moist. Continue cooking for 5-8 minutes until the pumpkin or
squash and rice are tender. Season to taste and add extra chilli if liked.
Spoon onto plates and top with the lettuce, mango and garnish with the coriander (cilantro).