Jollof Bulgur is a Jollof Rice inspired Bulgur wheat recipe. Bulgur is healthier compared to rice and is a preferred option for nutritionists and Fitfam enthusiasts. I wasn’t very keen on trying Bulgur the first time I did, to be honest. Im an extreme Rice person and had always believed, if its not Rice, it’ll never taste the same as Rice but boy, was I wrong?!Let’s talk about the health benefits for a minute. Bulgur is made from precooked wheat berries and is a natural whole grain food. There are no chemicals nor additives used when processing Bulgur. It cooks pretty fast and is an excellent substitute for Rice because it contains more Fibre, Iron, Vitamin B, and protein compared with Rice. Bulgur also contains little or no fat and calories. It is a low glycemic food which is important because it prevents large fluctuations in blood sugar.
Bulgur is ideal for people who suffer from Diabetes or are trying to lose weight. It is very similar to Rice in taste and consistency and the fact that it’s healthier is a major plus. So, it’s win win all the way!
This recipe is pretty simple and straight forward, if your Jollof Rice game is tight, then you’ll have no problem preparing Jollof Bulgur. It’s basically, same recipe, different grains.
I’ve got a published recipe for Jollof rice already, click HERE to view if you’re interested….
So, Jollof Bulgur, let’s cook….
450g Coarse Bulgur
1/2 Cooking Spoon Coconut/Vegetable/Sunflower oil
3-4 Cups Chicken/Beef Stock/ Water
1 Big Red Bell Pepper
2 Medium Tomatoes or 1/2 can plum of tomatoes
50grams Tomato Paste
1 1/2 Tablespoons Butter (Optional)
1-2 Scotch Bonnet
1 1/2 Onion
1 Inch Ginger
3 Cloves Garlic
2 Bay Leaves
1 Teaspoon White Pepper
1/2 Teaspoon Black Pepper
1/2 Teaspoon Curry Powder
1/2 Teaspoon Thyme
2 Knorr Chicken Cubes
Salt to taste
Blend the Bell Peppers, tomatoes, ginger, garlic and one onion smoothly and set aside….
Rinse the Bulgur with lukewarm water….
Drain in a colander, set aside….
Into a medium size pot or wok, add the cooking oil, place on a hob on medium heat. When the oil heats up, add 1/2 sliced onion, sauté till very fragrant….
Now, add the blended pepper, tomato paste, white pepper, black pepper, Knorr cubes, bay leaves, thyme and curry. If you’ll be using stock later, do not add salt but if you haven’t got stock but will be using water, add salt to taste.
Fry the pepper till the water contents reduces, this should take 8- 10 minutes, stir occasionally…
When the pepper is fully fried, add 2 cups of the stock or water, stir thoroughly. Leave to combine for 5 minutes…
Now add the Bulgur….
Combine thoroughly, taste for salt and seasoning, adjust if necessary…
This is where it gets a tad bit tricky. I don’t like soggy rice at all, so I start with very little fluid, this is only advisable if you’ll be using stock, as you can keep adding more stock as you go and still preserve the flavour. However, if you’ve using water, the addition of water intermittently will water down the flavour a lot. So, I’ll advise to add 3 cups of water to the stew and cook till soft. If you’re using stock, just add two cups to begin with. This step was detailed earlier, when stock was added to the fried stew, so don’t be tempted to add any more at this point.
Cover the lid tightly, you can cover firmly with foil paper before covering with the lid, this will help to trap the heat in better. Jollof Bulgur, just like Jollof Rice requires heat to cook properly and not fluid. Keep checking every now and then and stir occasionally with a WOODEN SPOON to prevent burning and mushiness. The cooking process should take between 20 to 25 minutes.
When the Bulgur becomes tender, remember, tender, not soft 🙂 ….add the butter.
Now, Butter is optional, I wanted a proper Jollof Rice effect, so I had to add that. If you’re big on maintaining a healthy result, skip the Butter. Some of us have resigned to fatness, we will be OK.
Mix thoroughly, still with a wooden spoon. Leave to cook till soft, this should take 5 minutes thereabouts…