Description
Welcome to the bougie side of life
Ingredients
Scale
- 500g of couscous
- Half of one Onion bulb
- 2 large scotch bonnet pepper a.k.a Rodo
- Veggies (2 carrots, One quarter of green, yellow and red bell peppers) optional
- half a teaspoon each Spices (cayenne pepper, Paprika)
- 1/4 cup Oil for cooking
- 1/4 cup Meat stock
- Bouillion cubes
- protein pieces (optional)—— 80g chicken breast
- Foil paper
- Water
Instructions
- Start by cutting up your Onions and rodo as well as any other veggie you intend to use
- In a clean pot, add in one quarter cup of cooking oil followed by your onions, rodo pepper and veggies
- Since this is a jollof version, add in one tomato paste and then a little quantity of smoothely blended pepper.
- Pour in your meat stock
- Add in your bouillion cube seasoning, and allow to simmer/cook for a little over 5 mins
- Add a little more water and adjust for taste before pouring in your couscous grain
- Please note that when guaging the amount of water required to cook your couscous, it should float just a little above the couscous grain. Your couscous should not be swimming in the liquid as this is a huge recipe for disaster.
- Cover the pot with foil paper and a sealed lid to trap in steam (This allows the couscous cook in no time) Leave for about 8 mins and your couscous should have softened
- If still add just add a a little more water (very little) and trap in steam again.
- Bon appetite
Notes
Best paired with some sweet chicken sauce
- Prep Time: 10 mins
- Cook Time: 10mins
- Category: TSJ’s recipe
- Method: steaming
- Cuisine: Local/international
Nutrition
- Serving Size: 4 adults
