Growing up my mom will rarely make Jollof couscous, I think she made it on New Year or birthdays. We will eat Jollof rice and Jollof spaghetti all year long but comes special occasion, my mom will make Yassa, pizza or Jollof couscous. I think that’s why that one of my favorite recipes.
The couscous is a North African dish and has the same texture as Attieke (a staple in Ivory Coast). The couscous is usually steamed in a “Couscousiere” several time until it’s is light and fluffy, not gummy or gritty. The traditional couscous is served with a spicy vegetable (carrots, potatoes, turnips…) stew with meat (lamb, goat, mutton, and sausages)… I also use the couscous to make this delicious dessert “Degue Couscous”.
For this recipe, I used the broth from boiled goat meat. I added the tomato, seasoning, and oil. I added the couscous which absorbs the flavors from the stew. The process is similar to the cooking of Jollof rice but the couscous cooks much faster.
- 600g of couscous
- 2 tablespoons tomato paste
- 2 fresh tomatoes
- 1 cup frozen vegetable
- 1 onion
- 6 cloves of garlic
- 1 teaspoon ginger
- 1/4 cup oil
- Salt pepper
- 1.5-liter meat broth
- 1 cube
Heat the oil and add the onion, garlic, and ginger.
Add canned tomato and tomato puree
Cook for 5 minutes and add the meat broth, frozen vegetables, cube and salt to taste
Bring to a boil and add the grains of couscous to rain while stirring
Cook the couscous for 5 minutes and salt to taste.
Mix well and extinguish the fire. Cover tightly to Let the couscous absorb the water for 10 minutes
You can serve hot and sprinkle with a little sauce
Use a ratio of 1-1 / 2 cup of water to 1 cup of couscous. (Multiply as needed to obtain a larger volume.)