Recipe of the day: How to prepare jollof couscous in 20 minutes
Jollof rice is the rice that goes platinum with no features so why not add one more jollof recipe under your belt!
Recipe of the day: How to prepare jollof couscous in 20 minutes
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![The ranking accounted for number of rainy days, the number of pedestrian paths, the cost of public transport and safety [Shutterstock]](data:image/svg+xml;charset=utf8,%3Csvg%20xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg'%20width%3D'100'%20height%3D'100'%20data-ring-placeholder%3D'1'%3E%3C%2Fsvg%3E "The ranking accounted for number of rainy days, the number of pedestrian paths, the cost of public transport and safety [Shutterstock]")
Jollof rice is one of the most common dishes in West Africa, tracing back its origin to the Senegambian region ruled by the Jolof Empire. It is consumed in Nigeria, Gambia, Ghana, Senegal, Sierra Leone, Togo, Liberia, Mali and Ivory Coast. See how other countries prepare their jollof rice.
Without further ado, the jollof couscous recipe.
Cooking time
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20 minutes
Recipe category
Main meal
Recipe cuisine
Local
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Cooking method
Boiling
Recipe Yield
6 servings
Nutritional value
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510 kcal
Ingredients
Instructions
1. Heat the oil in a pot for a minute, but don't bleach. Sauté the chopped onions till translucent and then add in the tomato paste and pepper.
2. Stir at intervals for about five minutes until all the water has evaporated, making sure not to burn the tomato.
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3. Add the seasoning cubes, bay leaf, thyme and curry, before adding the chicken broth. When the mixture is boiling, taste for salt and adjust as necessary.
4. Take the sauce off the heat and pour in the couscous. Stir well to make sure everything is incorporated, then cover and set aside for 10 minutes.
5. Fluff the couscous with two forks.
6. Steam the chopped vegetables in a pan of some oil and salt or in a pot of water. When soft to your desire, incorporate with the couscous.
Your jollof couscous is ready! Serve with grilled chicken or fish.
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ALSO READ: How to prepare Ofada fried rice
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