Last Updated on January 10, 2020 by Chef Mireille
Joloff Wheatberry Pilaf is a one pot Vegetarian whole grain meal – A delicious and healthy meal for Meatless Monday!
It’s Black History Month here in the US and one way I have been celebrating is by sharing lots of my African diaspora recipes on my Facebook page. I have asked a few of my blogger friends to join me in celebrating African diaspora cuisine. Nayna has already posted Kenyan Matoke Bhel – a popular Nairobi street food. Today I’m on the opposite side of the African continent. In northwest Africa in countries like Ghana and Nigeria, Joloff Rice is one of the most popular dishes. It is basically rice cooked with tomato and chile pepper.
I have made a twist on the concept of Joloff Rice by first of all, making it healthier by using whole grain wheat berries instead of rice and then transforming it into a vegetarian one pot dish by adding beans and vegetables.
Before we get to today’s recipe, let’s check out some of my other African inspired recipes you might want to add to your weekly menu!
- Tankora Black Eyed Pea Salad (Senegal)
- Asa Tibs with Homemade Berbere Spice Mix (Ethiopia)
- Kenyan Style Aloo Bhajia – Potato Fritters
- Malagasy Vanilla Chicken
- Nhopi – Zimbabwe Pumpkin Polenta
- Zambian Mealie Bread
- Tanzania Style Black Eyed Pea Coconut Soup
- Plantain Corn Soup (Cameroon)
Joloff Wheatberry Pilaf
- Boil wheatberries in a pot of boiling water until tender, 30-45 minutes.
- Drain and set aside
- In a large skillet, heat oil.
- Add onions and saute until they start to caramelize.
- Add garlic and scotch bonnet. Saute for 1 minute.
- Add tomatoes, beans, thyme and cumin. Simmer for a few minutes.
- Add spinach and cook until they wilt, about 2-3 minutes.
- Add cooked wheat berries and salt. Stir to combine and simmer for a few minutes.
Ready to make this recipe? Tag me on Instagram @chefmireille #theschizochef with your pics!