Ingredients
Method
- Blend fresh tomatoes, tatashe, scotch bonnet pepper, garlic cloves and one onion bulb in a blender until a smooth purée is formed. Set aside.
- Heat up vegetable oil in a pot, sauté remaining onions and celery for about 30-45 seconds or until fragrant.
- Next, add tomato paste, fry for about 4-5 minutes on medium heat, stirring continuously.
- Afterwards, add blended puree and allow to fry for another 8-10 minutes.
Video
Notes
The last three steps above are very important as this is where most of the flavour you need to make this dish taste amazing is developed.
- Next, add chicken stock, curry powder, thyme, chilli powder, seasoning cubes, crushed chilli flakes, nutmeg and salt. Stir to combine.
- Wash the bulgar wheat thoroughly with water and transfer to the pot. Stir to combine and ensure the bulgar wheat is submerged into the stock.
- Tuck bay leaves in the bulgar wheat, cover the pot with foil paper before placing the lid and reduce heat to the lowest. Allow to cook for 23-25mins on low heat or until bulgar wheat is tender.
- Stir again one more time, adjust taste if necessary and finish it off by garnishing with diced green bell peppers.
