The first time I had bulgur wheat was in Kervan Sofrasi two or three years ago – a Turkish restaurant in North London. The way they had cooked it reminded me of jollof rice, since it was orange in colour. It was a great alternative to eating rice.
As some of you may know, making jollof rice takes a good two or three hours. Making the switch to bulgur wheat will reduce your cooking time by half, guaranteed! When I want to cook something in bulk that will last me a week, bulgur jollof is definitely in my top five choices.
You can experiment with the seasoning as it is all to taste. Feel free to include vegetables, meat or fish to your stew to add even more flavours and textures.
- 500g bulgur wheat, washed and drained
- 400g tinned plum tomatoes
- 200ml water
- 4 tbsp vegetable or sunflower oil
- 1 scotch bonnet pepper (optional)
- 2 tbsp tomato puree
- 1 red bell pepper, cut into large chunks
- 1 large onion, 1 half thinly sliced, the other half cut into large chunks
- 2x chicken stock cubes
- 1x shrimp stock cube
- 2 tsp season all
- 1 tsp minced garlic
- 1 tsp ginger
- 1 tsp paprika
- In a blender, blend the plum tomatoes, onions chunks, bell pepper chunks and the scotch bonnet until smooth.
- Heat a large pot with the oil on a medium heat. Once hot, fry the sliced onions and minced garlic, until the onions are soft and translucent. Add the tomato puree to the pot and fry for about a minute, stirring frequently.
- Add the blended tomato mix into the pot and stir. Add the chicken stock cubes, shrimp stock cube, season all, ginger and paprika. The stew will start to bubble and pop at this point, so be mindful!
- Add the water to the pot, stir and cover, leaving the lid slightly ajar. Cook for 20-30 minutes, stirring occasionally and seasoning to taste.
- Once the stew has been cooked, add in the bulgur wheat. Reduce the heat to low and stir, ensuring all grains have been covered by the stew.
- Cover the pot with foil (shiny side facing the inside of the pot), then cover the pot with its lid.
- The bulgur wheat will cook in about 20 mins, during this period of time, be sure to stir frequently or else your bulgur will burn.
- Once the bulgur wheat has completely absorbed all of the stew and fully cooked, turn off the heat and leave to stand for 15 minutes. After this time, use a fork to separate the grains, then serve.