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Jollof Bulgur Wheat

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method Video Notes

Ingredients
  

  • 2 1/2 cups bulgur wheat
  • 3 fresh tomatoes
  • 4 chili red bell pepper tatashe
  • 5 scotch bonnet peppers
  • 1 1/2 large onion bulb
  • 2 garlic cloves
  • 1 cup celery finely diced
  • 2 cooking spoon vegetable oil
  • 2 tablespoons tomato paste
  • 2 seasoning cubes
  • 1/2 teaspoon thyme
  • 1 teaspoon curry powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon crushed chili flakes
  • 1/4 teaspoon nutmeg
  • 3 bay leaves
  • 3 1/2 cups chicken stock
  • 1 small green bell pepper for garnish
  • Salt to taste

Method
 

  1. Blend fresh tomatoes, tatashe, scotch bonnet pepper, garlic cloves and one onion bulb in a blender until a smooth purée is formed. Set aside.
  2. Heat up vegetable oil in a pot, sauté remaining onions and celery for about 30-45 seconds or until fragrant.
  3. Next, add tomato paste, fry for about 4-5 minutes on medium heat, stirring continuously.
  4. 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.