Meatball Jollof Stew – West African Flavours {Gluten-Free)
User Reviews
5
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
45 mins
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Total Time
50 mins
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Servings
4 -6
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Course
Main Course
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Cuisine
African
Meatball Jollof Stew – West African Flavours {Gluten-Free)
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African meatball jollof stew.
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Ingredients
- vegetable oil
- 30 meatball large size
For the Jollof Sauce:
- onion finely chopped and divided, two small
- 1 red bell pepper roughly chopped
- Scotch bonnet chili chopped, to taste
- 400 g (14oz) tomato chopped
- 1 tbsp tomato puree
- 2 cloves garlic peeled
- 2 cm fresh ginger peeled piece
- 1 stock cube
- 2 bay leaf
- 1 tsp white pepper
- 1 tsp thyme dried
- 120 ml (0.5 cup) water
- salt
To Serve:
- jollof rice
- Chili pepper extra amount
Instructions
- Heat 1 tbsp olive oil in a frying pan, and brown the meatballs on all sides, remove from the heat and set aside.
Cook the jollof sauce:
- Add half the onion, the pepper, scotch bonnet chilli to taste, chopped tomatoes, tomato puree, garlic, ginger and stock cube into a blender and blend into a smooth paste and set aside.
- Heat 1 tbsp oil in a frying pan over medium heat add the remaining onion, 1 tbsp of the water and bay leaves and fry for 7 mins until soft. Add the tomato pepper paste, white pepper, thyme and water, stir well, reduce the heat and cook for approx. 25 min till the tomato sauce is cooked through.
- Add in the meatballs, bring to the boil and then reduce to a simmer and cook for about 10 mins until the meatballs are cooked through. Adjust seasoning
- Serve the meatball jollof sauce over some jollof rice, with extra chilli on the side. Enjoy every mouthful.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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