Meatball Jollof Stew – West African Flavours {Gluten-Free)
African meatball jollof stew.
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Vegetable oil
- 30 large meatballs
- Two small onions (finely chopped and divided)
- 1 red bell pepper (roughly chopped)
- Chopped scotch bonnet chilli to taste
- 400 g (14oz) chopped tomatoes
- 1 tbsp tomato puree
- 2 cloves garlic peeled
- 2 cm piece of peeled ginger
- 1 stock cube
- 2 bay leaves
- 1 tsp white pepper
- 1 tsp dried thyme
- 120 ml (0.5 cup) water
- salt
- Jollof Rice
- Extra chilli
Instructions
- 1
Heat 1 tbsp olive oil in a frying pan, and brown the meatballs on all sides, remove from the heat and set aside.
- 2
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.
- 3
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.
- 4
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
- 5
Serve the meatball jollof sauce over some jollof rice, with extra chilli on the side. Enjoy every mouthful.
- 6
Cook the jollof sauce: