Ever heard of Jollof couscous?
What’s that? This is the reply I got from a friend.
Jollof Couscous is a very delicious meal that most people have never heard of. If you’re one of those people, let me see your hands in the air. That’s good. I can see a few hands.
Without wasting our time, let’s get right to it.
- Green beans (chopped)
- Spring onions (chopped)
- Purple onions (chopped)
- Red and green bell pepper (chopped)
- Blended tomatoes, onions, and pepper.
- Tomato puree (tin tomato)
- Liver (Boiled and cut into smaller pieces)
- Sweet corn
- Vegetable oil
- Dried thyme
Note; there are different Couscous, so you have to get the good one. If you buy the type that is not nice, you’ll end up with a bit of soggy couscous.
- Place a pan on medium heat and add vegetable oil. Put the chopped liver into the hot oil and fry it for a few minutes.
- After you’ve removed the fried liver, add the onions and stir-fry until it softens.
- Add some curry powder and dried thyme. Stir properly.
- To the content in step 3 add the tomato puree and fry for 2-4 minutes. If you’re familiar with cooking jollof rice, this is almost the same thing.
- Once the tomato puree is cooked, add the tomato blend and mix properly. Add some salt and chicken stock powder. When the content in the pot is properly cooked, add some water. If you have chicken/beef stock, you could use that as well.
- Pour the Couscous into the pot and turn off the heat. You only need it to soak in the content. Stir nicely cover and set it aside for 10 minutes.
- Get another pan and pour the vegetable oil into it. Also, add the vegetables ( green and red bell peppers, onions, sweet corn, and stir-fry. Add salt to taste and the chopped liver. Mix everything.
- To your couscous, add the stir-fried vegetables and the spring onions. Mix the content properly.
Enjoy your Jollof couscous.
Don’t forget to tell us if you enjoyed eating Jollof couscous in the comment section.