Shiitake Jollof Rice: A Farm-to-Table Twist on a Beloved Dish
Introduction:
My name is Bashira and I'm the founder and owner of Zoom Out Mycology, an Oregon based mushroom farm and tea manufacturing company. I have been involved with mushroom farming since 2016, managed my own fungi farm for 3 years and have been slowly re-establishing my farm operation in Springfield Oregon after relocating from Southern Oregon in November of 2022.
I spent the last week of December celebrating Kwanzaa with family and friends in my new hometown. One of the specific ways I celebrated this year was by making meat-free meals that celebrate the Black diaspora such as a Jamaican inspired Black-eyed pea curry with plantain and a North African cauliflower salad with charmoula dressing made by my friend for the potluck. Of the many delicious dishes one of my favorites was the Jollof Rice, the crown jewel of West African cuisine.
I present to you my vegan variation inspired by a timeless masterpiece – Shiitake Jollof Rice. (Scroll to end)
Shiitake is one of my favorite mushrooms to cook with. They play beautifully with the sweetness of tomatoes, the warmth of spices, and the richness of broth. Each bite is a surprise, a delightful interplay of textures and tastes that will leave you wanting more. The earthy umami of shiitake mushrooms complements the traditional Jollof flavors.
Bonus – Mushroom Tea Pairings that go great with this Shiitake Jollof Rice:
Reishi Red - tangy, citrusy and bold hibiscus ginger combo pairs well with the spicy and tomato flavors of the Jollof rice.
Shiitake Genmaicha - for a more mellow meets earthy pairing, this option serves to provide balance with toasted rice green tea.
Farm-to-Table Has Its Impacts:
Farm-to-table practices offer numerous benefits for sustainability, impacting the environment, local communities, and your plate. Here's why:
Environmental Benefits:
Reduced carbon footprint: Winter is a great time to buy locally grown food like mushrooms in Oregon. They travel shorter distances, significantly reducing greenhouse gas emissions from transportation. This leads to a lighter carbon footprint for your meal and helps combat climate change.
Supports biodiversity: Smaller farms like Zoom Out Mycology tend to prioritize diverse ecosystems, encouraging beneficial insects and pollinators while minimizing the use of harmful pesticides that disrupt natural habitats. This promotes a healthier balance in the local environment.
Community Benefits:
Boosts local economy: By purchasing food directly from local farms, you're supporting small businesses and farmers, helping to keep money circulating within your community. This strengthens the local economy and creates jobs.
Preserves farmland: Increased demand for local food production encourages the preservation of agricultural land, preventing urban sprawl and protecting valuable open spaces.
Promotes transparency and trust: Shopping with local farmers fosters a closer connection between consumers and producers, allowing consumers to learn about the origins of our food and build trust with the people who grow it.
Health Benefits:
Fresher food: Food that travels shorter distances retains more nutrients and flavor, offering you a tastier and potentially healthier meal.
Reduces exposure to chemicals: Farm-to-table often emphasizes organic or sustainable practices, which means less exposure to harmful chemicals in your food.
Greater variety: Smaller farms tend to offer a wider variety of seasonal produce, encouraging a more diverse and nutritious diet.
By making conscious choices about where your food comes from, you can contribute to a more sustainable food system and enjoy delicious, healthy meals.
Intrigued? Let's dive into the recipe!
Ingredients:
For the Shiitake Infused Broth:
4 cups vegetable broth
1 ounce dried shiitake mushrooms
1 shallot, chopped
2 cloves garlic, minced
1 bay leaf
Thyme Sprigs
For the Jollof Sauce:
1/4 cup olive oil
1/2 cup red bell pepper, finely chopped
1/2 cup scotch bonnet peppers, deseeded and chopped (adjust to your spice preference)
1 cup of fresh shiitake mushrooms (sliced)
1 onion, finely chopped
4 cloves garlic, minced
1 inch ginger, grated
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1/2 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon nutmeg
Salt and pepper to taste
For the Rice:
2 cups brown rice, rinsed
1 tablespoon vegetable oil
Green peas, chopped (optional)
Chopped parsley, for garnish
Instructions:
Brew the Shiitake Broth:
Combine all broth ingredients in a saucepan and bring to a simmer. Remove from heat, cover, and let it simmer for 30 minutes.
Cook the Jollof Sauce:
Heat olive oil in a large pot over medium heat. Add fresh shiitake mushrooms, red bell pepper and scotch bonnets, cook until softened, about 5 minutes.
Add the aromatics:
Add onion, garlic, and ginger, cook until fragrant, about 3 minutes.
Build the flavor:
Stir in tomato paste, crushed tomatoes, curry powder, paprika, and nutmeg. Season with salt and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Infuse the magic:
Pour in the reserved shiitake broth and bring to a simmer.
Cook the rice:
In a separate pot, heat vegetable oil. Add rinsed rice and stir to coat. Pour in the Jollof sauce and stir gently to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and fluffy.
Fluff and finish:
Remove from heat, let stand for 5 minutes, then fluff the rice with a fork.
Serve with pride:
Garnish with chopped peas and parsley, serve hot, and prepare to be wowed
