It’s been a few months since we trekked through West Africa, so it is time for our favorite tradition: the reunion. We have been doing this ever since our first expedition in 2010. An evening of re-creating local dishes we had on our journey, accompanied by stories of our favorite local heroes we’ve met along the way.
Suejin and Timothee cooking up briques and oeuf cocotte:
Adnan made an epic fufu — only a full day of cooking time! It was the dish that we featured in all of our brochures when we were forming the team, yet we only had one chance to eat it during the trip… but the power was out and the fufu could not be made.
Punit and I made one of our favorite dishes: jollof rice. The first time we ate it was made by our home cook, Pearl, and we were blown away. We ordered it frequently after, but it was never as good as Pearl’s.
Maggi cubes (the magic ingredient to give jollof that kick of flavor):
Tomato, onion, hot pepper goodness all blended up. Then add rice.
Jollof Rice Recipe
adapted from Africanbite
4 generous portions
- 2 cups long grain rice (eg Basmati)
- 4 large tomatoes
- 1 fresh habanero chilli pepper (it’s gonna be spicy!)
- 1 large red onion
- 2 large cloves of garlic, peeled
- 70 grams of tomato paste
- 1/2 yellow sweet pepper, diced
- 1/2 red sweet pepper, diced
- A handful of fresh green beans
- 2 small Maggi cubes
- Vegetable oil
- Salt and pepper to taste.
Peel the onion and cut in half, and put in a pot together with the tomatoes, garlic cloves and fresh chilli pepper. Bring to a boil and cook until the skin of the tomatoes starts peeling.
Put the boiled tomatoes and other vegetables in a mixer with a little of the hot water from the pot and mix until you have a smooth sauce.
Pour the mixture into a large pot, add the tomato paste, chilli flakes, Maggi cubes and some more of the hot water from the first pot and bring to a boil. Then turn down the heat.
Add rice. Cook until the rice is done. You might have to add some more water, depending on what kind of rice you use.
You can steam the diced red/yellow peppers and the green beans. I always pan fry them quickly to get more flavor. Add to the pot once the rice is done cooking.
It’s ready to serve, enjoy!
Join the next expedition
Very soon Team Jolkona will prepare for our next expedition: Bangladesh and Burma this December. If you’re interested in learning more about the expedition and to see if you are a good match for our travel team, please email firstname.lastname@example.org.
You can read all the posts from the Jolkona Team expedition in West Africa here.