Bulgur is a parboiled, dried and cracked wheat grain, mostly gotten from durum wheat. When compared to rice, bulgur contains more proteins and is rich in fiber.
Making this grain into jollof rice was one of the best decision i ever made using this grain. It is quite easy and infused with flavours.
Ingredients
1 and half cups of coarse bulgur
2 cups of hot water
Half tablespoon of olive or sunflower oil
1 sliced beef sausage(optional)
1 and half tablespoon of tomato paste
1 small habanero pepper or ata-rodo
1small red bell pepper ie tatase
one small onion divided
Half tablespoon of black pepper
Below half cup of coconut or sunflower oil(you may eye ball to use less or more)
1 tablespoon of butter
Half tablespoon of black pepper
Half tablespoon of thyme
1-2 small bay leaves
Half tablespoon of curry powder
1 seasoning cube. Any bouillon works
1 handful of mixed vegetables(I used carrots and peas)
Salt to taste
for garnishing
1 small plum tomato cut into little pieces or 6 cherry tomatoes cut into half pieces
A hand full of sliced onions
Half an inch of grated ginger
Below half tablespoon of grated nutmeg
Cooking instructions
Bring 2 cups of water to a boil, add the half tablespoon of olive or sun flower oil and some salt to taste. Pour in the dry bulgur(make sure that the water is on the same level as the grains. Pour out any excess water) and bring to a boil.
Reduce the heat, cover tightly and cook for about 10minutes. Once the water is dry, turn off the heat. Fluff with a fork and let it sit in the refrigerator or spread on a tray to cool. This prevents sogginess
Meanwhile, blend half of the small onion along with the bell pepper and ata-rodo; then pour it through a fine mesh sieve or boil to dry out any excess water
Meanwhile in a skillet or sauce pan, sear the beef sausages until golden brown on each side. Drain onto a paper towel.
Heat the oil and butter in the same skillet. Reduce the heat and sauté the onion, white pepper, thyme, curry, black pepper and bay leaves for a few minutes to release their flavors.
Add the tomato paste and fry until it looks grainy; then add the pepper mix, season with the desired seasoning cube and fry until it looks dark and the oil has floated to the top or until the tomato and pepper mix has separated from the oil.
Pour in the cooked bulgur and mix thoroughly until the stew has coated each grain of bulgur.
Pour in your mixed vegetables and cooked sausages; then add the garnishes and stir. Check for seasonings, add some salt to taste if needed and set aside
Od9jastyles NrsGlory ( Food
Recipe )
