Jollof
Waitrose and Partners

Jollof

One of the best-known West African dishes. This version uses quinoa instead of rice for added texture.

Vegetarian
  • Serves4
  • CourseAccompaniment
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

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Ingredients

  • 75ml vegetable or sunflower oil
  • 1 red onion, roughly chopped
  • 1 tbsp tomato purée
  • 3 tomatoes, sliced
  • 1 red pepper, sliced
  • 1 Thai chilli, thinly sliced
  • 2 clove/s garlic, crushed
  • 1 vegetable stock cube
  • 2 bay leaves
  • 1/2 x 1 tsp dried thyme
  • 1/2 x 1 tsp curry powder
  • 250g quinoa

Method

  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.

  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.

  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.

And to drink...

Ara Single Vineyard Pinot Gris, New Zealand

Its nectarine notes work beautifully with the lightly spiced quinoa.

 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

851kJ/ 443kcals

Fat

23g

Saturated Fat

1.6g

Carbohydrates

44g

Sugars

7.8g

Fibre

7.1g

Protein

11g

Salt

1.2g

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