Jollof Couscous: A Fusion of Flavours

 

 

 

Jollof Couscous is an exquisite mixture of West African and North African menu. It is an innovative dish that combines the spicy notes of Jollof rice with the light, fluffy texture of couscous, making it a flexible and exciting addition to your meal repertoire. It is perfect for a quick weeknight dinner or a special occasion.

Ingredients

· 3 cups couscous

· A blend of 1 large tomato, 1 red bell pepper, 1 small onion, and chi peppers

· 1 tablespoon tomato paste

· 1 small onion – thinly sliced

· 1/3 cup oil

· 2 bay leaves

· 1 teaspoon each of curry, thyme, and white pepper

· 3 Maggi cubes

· Salt – to taste

· Chopped vegetables of your choice (bell pepper, peas, spring onion, carrot, etc.)

· 2 tablespoons butter or coconut oil

 

Directions

1. Place a large pot on medium heat and heat the oil.

2. Add the sliced onion and fry until slightly brown.

3. Stir in the bay leaves, curry, and thyme, cooking briefly before adding the blended pepper and tomato paste. Cover and let it boil for about 10 minutes, or until the oil rises to the surface.

4. Season with Maggi cubes and salt, then add 3 cups of water. Stir, taste, and adjust seasoning as needed. Cover and boil for another 5 minutes.

5. Mix in the couscous, stir well, turn off the heat and let the pot sit covered for 10 minutes.

6. Fluff the couscous with a fork gently.

7. In a separate pan, heat butter or coconut oil and sauté the chopped vegetables with a pinch of salt until tender, about 3 minutes. Stir in the fluffed couscous until well combined.

 

Jollof Couscous is now ready to serve hot. Enjoy this fusion of flavours that combines the best of both worlds!