So in aid of #WorldJollofDay its only makes sense to make and eat jollof! For those of you reading this with no idea as to what jollof is. Jollof comes from the famous Jollof rice. The rice is cooked down into a sweet, spicy, tomato based sauce/stew, giving the rice a radiant orange/red colour once fully cooked, and bursting with all types of flavour.
Now, as you may or may not know, the new low carb diet has been going extremely well, and for a long time, but I had already hung up my coat and given up on eating so much refined carbohydrates such as white rice as it bloats me and causes IBS. Healthier eaters who love jollof rice, but feel absolutely guilty after eating it, I have a solution for you... Bulgar Wheat!
Bulgar wheat is a popular healthy grain eaten in Turkey, you may have even had it before at a Turkish restaurant and they've tried to par it off to you as "cous-cous"... I am here to tell you no my friend, its actually bulgar wheat. These little grains of goodness are packed full of plant base protein (I hear the gym heads screaming "YES"), minerals such as magnesium, manganese and iron. What I love about bulgar wheat is that its isn't refined or stripped of its goodness like white rice, however has a very similar texture and taste to its unhealthier opponent.
I have been making bulgar wheat jollof for a while now and have been meaning to share the recipe for the longest. But hey! Good things come to those who wait, and what a better day than to deliver it on World Jollof Day! I enjoyed mine with BBQ Jerk Pork and Mango Salsa, (recipes will follow this post).
TIP! Use coarse bulgar wheat instead of cracked bulgar wheat for the best results.
Prep Time: 10 minutes
Cooking Time: 35 minutes
4 red peppers
2 tin plum tomatoes
2 Red onions
3 Garlic cloves
1 Bag of coarse bulgar wheat
Dry mixed herbs
2 bay leaves
3 tbsp All purpose seasoning
4-6 maggi cubes
Small tin or tube of tomato puree
1. Boil the kettle.
2. Put plum tomato, onions, garlic, peppers into a blender and blend till contents become liquid form with no lumps. About 3 minutes.
3. Heat oil on a high heat and then pour in blended ingredients. *Warning* there may be sizzling splash so please be careful when doing so.
4. Add seasoning, bay leaves and maggi cubes into the stew.
5. Stir in thoroughly and cook for 20 minutes on a medium heat.
6. Pour bulgar wheat into cooked stew and stir, then add the tomato puree and stir in thoroughly.
7. Take the hot water you boiled earlier, and pour 1 litre of hot water into the pot. DO NOT ADD ANY MORE WATER AFTER THIS
8. Cover with a plastic bag or cling film and steam for 15 minutes.
Did you make this recipe?