Kale Jollof Rice | A Toddler-Friendly Twist on a Nigerian Classic

When it comes to Jollof rice, you know it’s serious business. It’s a staple of Nigerian cuisine and a dish that’s close to my heart. But as a mum, I’ve been thinking a lot about how to sneak more veggies into my toddler’s meals without compromising on taste. That’s how this Kale Jollof Rice recipe was born.  

Don’t worry—this is still the hearty, flavourful Jollof you know and love, but with a twist. By blending kale leaves into the mix, we’re adding an extra layer of nutrition that’s perfect for little ones (and adults too!). The best part? It’s still delicious, satisfying, and hits all the right notes of smoky, spicy, and savoury.  

If you’re a busy parent like me, or just someone looking to switch up your jollof game, this recipe is for you. Let’s get into it!  

Why Kale Jollof Rice?

Veggie Power: Kale is packed with vitamins A, C, and K, plus fibre and antioxidants. Adding it to jollof rice means your meal is not just tasty but extra nutritious.

Toddler-Approved: The kale blends seamlessly into the dish, so even the pickiest eaters won’t notice it. My toddler gobbles this up without a second thought!

Hearty & Flavourful: Thanks to the coconut milk, pepper mix, and spices, this jollof rice stays true to its roots—rich, aromatic, and comforting.

Why This Recipe Works

- Sneaky Veggies: The kale blends so well with the Jollof base that kids will find it easy to eat.

- Coconut Milk: The coconut milk adds a creamy richness that balances out the earthy flavours beautifully.

- Traditional Meets Healthy: This recipe doesn’t compromise on the smoky, spicy flavour of classic Jollof—it just adds a healthy twist.

Serving Suggestions

- Pair with water fried plantains for a sweet-and-savoury combo that’s always a hit.

- Serve alongside a protein like baked tofu, grilled mushrooms, or moin moin.

- For toddlers, you can pair it with steamed veggies or avocado slices for extra nutrition.

Ingredients:

1 tbsp olive oil

1 red onion, finely chopped

800ml blended pepper mix (2 red bell peppers, 400g chopped tomatoes, half a chilli, half an onion)

700g golden basmati or long-grain rice

200g kale, blended with 400ml water

400ml coconut milk

2 tbsp curry powder

1 tbsp dried thyme

Salt, to taste

1 vegetable stock cube (optional)

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until fragrant and soft.

2. Add the blended pepper and simmer over medium-high heat for 8-10 minutes until it starts to bubble. It should reduce slightly and deepen in flavour.

3. Add the rice and stir in the blended kale, coconut milk and spices (curry powder, thyme, salt and vegetable stock). Cover the pot and cook for 25-30 minutes on the lowest heat setting. 

4. Once the rice is tender, take it off the heat and leave covered for an additional 10 minutes before stirring and fluffing up the rice. Serve with side dishes of your choice such as vegan protein (tofu, tempeh, mushrooms), water fried plantain, moin moin, roasted vegetables etc. 

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This Kale Jollof Rice is proof that you can have the best of both worlds: the bold flavours of Nigerian cuisine and the health benefits of leafy greens. It’s a meal that brings comfort and nourishment to the whole family, from toddlers to adults.

So, if you’re ready to switch up your Jollof game and impress your loved ones with a creative twist, give this recipe a try. I promise, it’s a winner!

Quinoa Flatbread | Gluten-Free Tortilla Recipe

If you’ve been on the hunt for a quick, easy, and healthy flatbread recipe that ticks all the boxes, you’re in the right place. These quinoa flatbreads are everything you want in a wrap: soft, pliable, versatile, and ridiculously satisfying. Oh, and did I mention they’re vegan and gluten-free? 

No fancy flours, binders, or kneading involved. Just wholesome goodness.  

Why You’ll Love This Recipe  

Super Simple: You only need quinoa and water.  

Soft and Flexible: Unlike most gluten-free flatbreads, these aren’t dry or crumbly. They’re soft, pliable, and perfect for wraps or dipping.  

Nutritious: Quinoa is a powerhouse. It’s packed with protein, fibre, and essential nutrients.

Versatile: These flatbreads can be used for just about anything—wraps, tacos, as a pizza base, or even on the side of a hearty stew.  

Allergy-Friendly: They’re naturally gluten-free, so if you’re sensitive to gluten or just trying to cut back, this recipe is perfect.  

Let’s dive into how to make these quinoa flatbreads and why they might just become a staple in your kitchen.

Tips for Success  

Don’t Skip the Soak: The overnight soak is non-negotiable. It softens the quinoa and ensures the batter blends smoothly. Rinsing and draining also reduces some of the bitter aftertaste in quinoa.

Spread It Evenly: To avoid thick or uneven spots, use the back of a spoon or a ladle to spread the batter evenly in the pan.  

Storage: Keep them in an airtight container in the fridge for up to 3 days. They reheat well on a dry pan or in the microwave.  

Nutritional Benefits of Quinoa Flatbread  

Here’s why these flatbreads are as good for you as they taste:  

Protein Power: Quinoa is a complete protein, meaning it contains all nine essential amino acids. Perfect for vegans.

Rich in Fibre: Great for digestion and keeping you full longer.  

Packed with Micronutrients: Magnesium, iron, zinc—you name it, quinoa’s got it.  

Low Glycemic Index: These flatbreads won’t cause a blood sugar spike, making them ideal for anyone watching their sugar levels.  

How to Use Your Quinoa Flatbread  

- Use them as a wrap for your favourite fillings like roasted veggies, hummus, or spicy tofu.  

- Turn them into tacos with some black beans, guacamole, and salsa.  

- Serve them as a side for soups, stews, or curries.  

- Transform them into a quick pizza base by topping with marinara, veggies, and vegan cheese.  

- Cut them into strips and use them for dipping in hummus or even soup.  

Ingredients

- 1 cup white quinoa, soaked overnight  

- 1 cup water  

- A splash of oil for the pan (optional)  

Method

1. Start by rinsing your quinoa under cold water to remove its natural bitterness. Then, soak it in plenty of water overnight. This step not only softens the quinoa but also makes it easier to blend and digest.  

2. Drain the soaked quinoa, rinse it and pop it into a blender. Add one cup of water and blend until smooth. The batter should look like a slightly runny pancake batter. 

3. Heat a non-stick or lightly oiled pan over medium heat. Pour a ladleful of the batter into the pan and spread it into a thin, even layer (think crepes, not pancakes). Let it cook for about 3 minutes, or until the edges start to lift and the bottom is golden brown. Flip and cook the other side for another 3 minutes.  

4. Once cooked, transfer your flatbreads to a plate and let them cool slightly. This makes them even more pliable and perfect for rolling.  

This quinoa flatbread is a gateway to endless meal possibilities. It’s wholesome, easy to make, and honestly, a little bit genius. Whether you’re a seasoned plant-based eater or just looking to mix up your bread game, this recipe is worth a try.