Jollof Sorghum

Name: Jollof Sorghum
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Ingredients: 1 medium red bell pepper, deseeded and roughly chopped; 2 ½ cups plum tomatoes, roughly chopped; ½ cup red onion, roughly chopped; ½ habanero pepper, deseeded; ¼ cup water; 2 cups pearled sorghum; 2 tablespoons canola oil; ½ cup white onion, sliced; 3 tablespoons tomato paste; 2 teaspoons minced ginger or ginger paste; 1 tablespoon garlic, minced; 1 bay leaf; 1 tablespoon curry powder; 2 sprigs fresh thyme; ½ tablespoon chicken bouillon powder; 2 1/2 cups chicken stock, no salt added; Salt, to taste; Black pepper, to taste; 1 tablespoon butter, unsalted; ½ cup tomato, sliced; ¼ cup white onion, thinly sliced

Prep Time

45 Minutes

Make Time

1 Hours 30 Minutes

Yield

4 servings

Sorghum Form

Pearled Grain

Jollof is the most iconic dish in Western Africa. Eaten across Senegal, Nigeria, Cameroon and many of the neighboring countries. Jollof comes in many forms and each country and region is known for their own preparation.

Colonial influence and globalization made jollof evolve into the modern dish that it is today. Tomatoes and peppers came from the new world and new rice varieties were brought from Asia. Many believe that jollof is the inspiration and foundation for American jambalaya.

This version celebrates the roots of jollof with one of Africa’s native grains, sorghum. Sorghum makes this a perfect dish to eat as a hearty side, or add in your favorite meats and serve it as a composed meal.

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Ingredients

1 medium red bell pepper, deseeded and roughly chopped
2 ½ cups plum tomatoes, roughly chopped
½ cup red onion, roughly chopped
½ habanero pepper, deseeded
¼ cup water
2 cups pearled sorghum
2 tablespoons canola oil
½ cup white onion, sliced
3 tablespoons tomato paste
2 teaspoons minced ginger or ginger paste
1 tablespoon garlic, minced
1 bay leaf
1 tablespoon curry powder
2 sprigs fresh thyme
½ tablespoon chicken bouillon powder
2 1/2 cups chicken stock, no salt added
Salt, to taste
Black pepper, to taste
1 tablespoon butter, unsalted
½ cup tomato, sliced
¼ cup white onion, thinly sliced

Instructions

Blend the red bell pepper, tomato, onion, habanero and water to form a smooth sauce. Set aside for later use.
Rinse the sorghum under cold water in a strainer, mixing with your hand. Set aside and allow to drain completely. Reserve for later use.
Place a Dutch oven over medium-high heat, add the canola oil.
Once the pan is preheated, add the diced onions to the pan and cook, stirring constantly until soft and translucent, about 4 minutes.
Add the tomato paste, reduce the heat to medium and cook for 5 minutes, until the tomato turns a deep brick red color. Stir in the ginger, garlic and bay leaf and cook until the ginger and garlic are soft and fragrant, about 2 minutes.
Add the reserved blended tomato sauce and simmer the mixture until the sauce thickens, about 10 to 15 minutes.
Stir in the curry powder, thyme and bouillon powder. Simmer for 5 minutes.
Add the rinsed sorghum to the sauce and stir until it is well coated. dd the chicken stock.
Reduce the heat and simmer until the pearled sorghum is fully cooked, about 30 to 45 minutes.
Taste and season with salt and pepper.
Add butter, sliced tomato and onions, and stir to combine then turn off the heat. Cover and let sit for 5 minutes to allow the flavors to come together.
Serve alone or as a side dish with grilled meats and vegetables.