BULGAR JOLLOF

Ingredients

• Coconut oil

  3 tbsp or 41g

• Onions

  Raw

  1 medium or 110g

• Napolina Chopped Tomatoes

  2 Tin or 560g

• Scotch Bonnet Chile Peppers

  Chiles/Fresh Chiles - Melissa's

  15g

• Tomato puree

  Canned, without salt added

  60g

• Curry powder

  Spices

  1 tbsp or 6g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Pepper

  Spices, black

  1 tbsp or 6g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Bulgar Wheat

  Tesco

  500g

Directions

1. Heat the oil in your pot and add the onions. Blend the peppers, tomatoes, ginger and 1 cup of water to form a smooth mixture. Add the smooth mixture to the pot, along with the seasoning. Stir and let it simmer for about 20 minutes.
2. Once the sauce turns into a thick mixture, add the bulgar wheat, stirring it well on a low heat. Let it cook for about 20 minutes.
3. To tell whether it’s cooked, you want the sauce to be fully absorbed by the bulgar wheat and for it to be nice and fluffy.