Jollof Couscous
The couscous is a North African dish and has the same texture as Attieke (a staple in Ivory Coast). The couscous is usually steamed in a “Couscousiere” several time until it’s is light and fluffy, not gummy or gritty
Ingredients
- 600 g couscous
- 2 tbsp tomato paste
- 2 tomatoes fresh
- 1 cup frozen vegetables
- 1 onion
- 6 cloves garlic
- 1 tsp ginger
- ¼ cup oil
- salt pepper
- 1½ lt meat broth
- 1 bouillon cube
- salt
Instructions
- Heat the oil and add the onion, garlic, and ginger.
- Add canned tomato and tomato puree.
- Cook for 5 minutes and add the meat broth, frozen vegetables, cube and salt to taste.
- Bring to a boil and add the grains of couscous to rain while stirring
- Cook the couscous for 5 minutes and salt to taste.
- Mix well and extinguish the fire. Cover tightly to Let the couscous absorb the water for 10 minutes
- You can serve hot and sprinkle with a little sauce
- Use a ratio of 1-1 / 2 cup of water to 1 cup of couscous. (Multiply as needed to obtain a larger volume.)
Video
Nutrition
Calories: 259kcal
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