Jollof Bulgur Wheat
This African-inspired Jollof Bulgur Wheat is a tasty variation of the traditional Jollof rice. It's made in 25 minutes and can be served with plantain, salmon, and salad.
Servings: 5 people
Calories: 146kcal
Equipment
- 1 Blender
- 1 Saucepan
- 1 chopping board
- 1 Chefs knife
Ingredients
- 1 cup of bulgur wheat
- 1 can of plummed tomato
- 1 scotch bonnet
- 1 red bell pepper chopped
- 1 onion chopped
- ¼ cup of chicken stock
- 3 tablespoon of tomato puree
- 1 cube of chicken seasoning
- Salt to taste
- A pinch thyme
- A splash of vegetable oil
Instructions
- Add scotch bonnet, red bell pepper, onion, and plummed tomatoes to a blender and blend until smooth.
- Heat some oil in a saucepan, then pour in the blended ingredients. Bring to a boil. Add tomato puree, chicken seasoning, chicken stock, and thyme. Stir while cooking for 10-15 minutes.
- Next, add the bulgur wheat to the saucepan and cook it for 10-15 minutes. While stirring, add ½ cup water and leave it for another 5 minutes. Add water until everything is cooked through.
- Serve with fried plantain and any protein (Chicken, beef or fish ) of your choice.
Notes
- Stirring: Use a wooden spoon when preparing and mixing this dish. It helps prevent your meal from becoming mushy, burning, or browning.
- Cooking: Check the Jollof bulgur regularly to avoid burning. Stir gently every 5-7 minutes, adding ½-1 cup of water if needed.
- Heat: Monitor the stove's heat to ensure the bulgur wheat cooks properly. If there's too much water in the pot, increase the heat slightly to evaporate the excess moisture.
Nutrition
Serving: 214g | Calories: 146kcal | Protein: 3.12g | Fat: 1.56g | Saturated Fat: 0.896g | Polyunsaturated Fat: 0.203g | Monounsaturated Fat: 0.228g | Sodium: 71mg | Potassium: 557mg | Fiber: 5.1g | Sugar: 12.7g | Vitamin A: 1637IU | Vitamin C: 58.2mg | Calcium: 38mg | Iron: 1.74mg