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Jollof

Jollof

By Omar Al Hassan
15’ Prep time
45’ Cook time
60’ Total time
443 Calories
4 Serving

Summary

One of the best-known west african dishes. this version uses quinoa instead of rice for added texture.
Omar Al Hassan 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. In a large, ovenproof saucepan, heat the oil, then add the onion and tomato purée. Sweat over a medium heat for about 7minutes, until softened. Add the sliced tomatoes, red pepper and chilli, followed by the garlic. Crumble in the stock cube and cook down for 5 minutes.
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Step 2

Take off the heat and add 200ml water. Transfer to a blender (or use a stick blender) to whizz into a smooth paste. Return the paste to the pan with the bay leaves, thyme and curry powder. Return to the heat, bring to the boil and season.
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Step 3

Add the quinoa, cover the pan with foil and transfer to the oven for 25-30 minutes, until the quinoa is tender. Serve alongside yassa roasted chicken and its juices.

Ingredient

  • Vegetable oil
    Vegetable oil
    75 mls
  • Garlic
    Garlic
    2 clove/s
  • Tomatoes
    Tomatoes
    3
  • Dried thyme
    Dried thyme
    0.5 tsp
  • Bay leaves
    Bay leaves
    2
  • Quinoa
    Quinoa
    250 grams
  • Thai chilli
    Thai chilli
    1
  • Curry powder
    Curry powder
    0.5 tbsp
  • Red pepper
    Red pepper
    1
  • Tomato purée
    Tomato purée
    1 tbsp
  • Vegetable stock cube
    Vegetable stock cube
    1
  • Red onion
    Red onion
    1

Nutrition Facts

View nutrition facts
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