Couscous & Shrimp Jollof

This doesn't look good until you actually taste it. The image above is the vegan version I made first. It was also incredibly delicious so you could forgo the shrimp entirely and use mushrooms. The image underneath is what the shrimp version looks like. Absolutely hate so i’ll have to reshoot it soon.

This is a take on classic jollof except I think it’s even more delicious and takes less time to make. This initially started as a vegan dish but by the time I wanted to re test it I was out of very key ingredients so it’s no longer vegan friendly. That said, I’m going to post the vegan option once I’m able to.

Enjoy!

Recipe 5 servings

what you need

17 medium sized shrimps 

1 1/2 cups couscous 

Spices & seasoning 

1/2 teaspoon dried rosemary

1/2 teaspoon anise

1/2 teaspoon dried thyme 

1/4 teaspoon clove

1 bay leaf 

Quick Broth

shrimp head and shells

1 bay leaf

4 cups of water

Marinade for shrimp 

Toasted spices

5 garlic cloves

1/4 inch sized ginger

1 teaspoon chili powder

1 large onion

5 Chili peppers

For the stew

rest of the marinade 

2 cups blended fresh tomatoes

2 tablespoons tomato paste 

1 onion, diced

3 cups chopped cabbage

2 cups chopped zucchini 

1 large carrot, chopped 

1 teaspoon curry powder

1/3 cup veg oil

• If you are using frozen shrimps, substitute quick broth with one teaspoon of shrimp bouillon dissolved in 2 cups of chicken stock or water.

Directions

Toast spices until fragrant, about 2 mins. Don’t let it burn else it would taste bitter. Blend the marinade ingredients to make a semi smooth paste. Use a little water as possible.

Peel and devein shrimp. You can leave the tail on if you wish to. Save the shells and the head. Add salt to taste to half of the marinade and then add to the shrimp. Place in the fridge for at least an hr. 

To make the quick broth, heat a tablespoon of veg oil in a pan over medium heat. Allow oil to heat up then add the shells, 1 bay leaf and the head. Fry in oil until fragrant, about 5 mins then add 4 cups of water. Turn heat to medium and also it to simmer until it’s half it’s original quantity. Pass through a fine sieve. You should be left with 2 cups of quick broth.

To make the stew, heat 1/3 cup of veg oil in a pan over medium heat. Allow the oil to heat up until very hot. Add the shrimps and fry until golden brown on each side, about 30 secs on each side. Remove from oil and place in a plate for later. If your oil isn’t hot enough, it’ll take a long time for the shrimp to get any color which means it would over cook. Add the leftover marinade in the shrimp bowl to the 1/2 marinade you set aside. Fry the shrimps in batches if your pan is too small. 

Add the diced onions into the same pan and fry until translucent then add the rest of the marinade and the tomato paste. Fry, stirring occasionally so the buttom doesn’t burn. After 6 mins add the blended fresh tomato and 1/2 teaspoon of salt. Turn heat to low and cook for 20 mins . Add 1/4 teaspoon of sugar. Stir, taste and adjust seasoning then add the carrots. Stir and add the couscous and 3/4 of the cabbage. Taste and adjust salt. Cover and let it cook over medium heat for 15 mins or until all the water evaporates then add the rest of the cabbage and zucchini. Fluff with a fork and taste to adjust salt. You might need to add 1/4 teaspoon of salt at this point because of all the veggies. Place the cooked shrimp and it’s cooking juices on the couscous jollof in a way that it covers all the jollof. Don’t stir. Turn heat to low and cover and let it cook for 5 more mins then turn heat off