Nefis Agro: Journey to Africa – Bulgur Jollof (West Africa)

Dear Bulgur, Pulses, and Spice Importers,

Global cuisines are being enriched with innovative and nutritious healthy food options. At Nefis Agro, we bring the flavors of different cultures to modern tables with our wide range of products. In this special recipe, we reinterpret West Africa's iconic Jollof dish with our satisfying medium-grain bulgur from our Bulgur Group. Bulgur Jollof offers a delicious and nutritious rice alternative, allowing you to explore the spicy and rich world of African cuisine.

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From West Africa to Your Table: Bulgur Jollof Recipe

Jollof is a beloved, tomato-based, spicy, one-pot dish popular in West African countries (especially Nigeria, Ghana, Senegal). This Bulgur Jollof recipe maintains the traditional taste while offering a modern interpretation enriched with the unique texture and nutritional value of bulgur. It can also be easily adapted for vegan and vegetarian options.

Nefis Agro: West African Bulgur Jollof

Servings: 4 | Prep Time: 20 minutes | Cook Time: 40 minutes

Ingredients

• 1.5 cups Nefis Agro Medium-Grain Bulgur
• 3 cups hot water or vegetable stock
• 1 large dry onion (diced)
• 2 red bell peppers (diced)
• 1 tomato (diced) or half a cup of canned tomato puree
• 2 tbsp tomato paste
• 4 tbsp cooking oil (preferably vegetable oil)
• Spices: 1 tsp curry powder, half a tsp dried thyme, half a tsp cumin, quarter tsp hot chili flakes (optional), salt, black pepper.
• Half a bunch of fresh parsley or cilantro (finely chopped, for garnish)

Instructions

1. Heat cooking oil in a large pot or deep skillet. Sauté the diced dry onions for about 5 minutes until softened.
2. Add the red bell peppers and tomatoes (or puree) and sauté for another 5-7 minutes until soft.
3. Add the tomato paste and all the spices (curry, thyme, cumin, hot chili flakes, salt, black pepper). Stir-fry for 2-3 minutes until fragrant.
4. Add Nefis Agro Medium-Grain Bulgur to the pot and stir-fry for 2 more minutes until well coated with the sauce.
5. Pour in the hot water or vegetable stock. Once it starts to boil, reduce the heat, cover the pot, and cook for about 20-25 minutes until the bulgur has completely absorbed the water and is tender.
6. Once the pilaf is cooked, remove it from the heat and let it rest, covered, for 10 minutes.
7. Gently fluff the pilaf and serve hot, garnished with finely chopped parsley or cilantro. It can be served with grilled chicken, fish, or fried plantains.

This Bulgur Jollof recipe demonstrates how our bulgur product can be blended with the rich Anatolian flavors of different continents. For new recipes and product information, visit our Recipes Page.