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Jollof Bulgur

Abi Olayiwola
Jollof bulgur combines the familiar "party" jollof taste with bulgur wheat which is richer in nutrients and minerals than white rice. It is perfect as a yummy main meal or a side dish.
5 from 3 votes
Prep Time 10 mins
Cook Time 35 mins
Course Dinner, Lunch, Main Course, Side Dish
Cuisine African, Nigerian
Servings 2
Calories 573 kcal


  • 1 Red bell pepper
  • 11/2 cups Chopped onions
  • ½ Chopped tomatoes
  • 1 Scotch bonnet small
  • 2 tablespoons Oil
  • 1 teaspoon Mild curry powder
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Thyme
  • 2 Leaves Bay leaves
  • 2 tablespoons Tomato paste
  • 3 cups Stock
  • 1 cup Bulgur wheat
  • Salt to taste
  • Runner beans a handful, chopped


  • Blend the bell pepper, tomatoes, scotch bonnet and 1 cup of onion.
  • Heat the oil in a pot.
  • Fry the remaining half cup of onion in the oil until translucent.
  • Add curry powder, smoked paprika and thyme.
  • Stir for around 30 secs, then pour in the blended mixture and the bay leaves.
  • Add the tomato paste and stir the content of the pot with a wooden spoon thoroughly.
  • Cover the pot and allow the sauce to simmer. The jollof flavour will develop. This should take about 20 mins.
  • Pour two cups of stock into the pot, mix the content of the pot and allow the liquid to boil.
  • Add bulgur wheat with some salt to taste.
  • Reduce the heat, cover the pan and allow the bulgur wheat to steam until the liquid is absorbed.
  • Check the pot frequently and add more stock if needed.
  • When the grains are tender, remove the pan from the heat


Calories: 573kcal
Keyword bulgur, Bulgur wheat, jollof, jollof bulgur, party jollof
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