Jollof

Name: Jollof
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 75 ml 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; ½ tsp dried thyme; ½ tbsp curry powder; 250 g quinoa

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

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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
½ tsp dried thyme
½ x ½ tbsp curry powder
250g quinoa

Method

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.
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.
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.