Indomie Jollof

2 packets of Indomie
1/4 Red Onion
1/2 clove of Garlic or shavings of Ginger* – optional
1 Ata Rodo
1 tablespoon Olive oil
2 cooking spoons of Stew
Meat/Fish/Chicken from the
A handful of chopped parsley or peas
Water
…….and that’s it.

Here’s How to

1. Dice the onion, the ata rodo and garlic or ginger if you intend to use, and set aside
2. In a saucepan, heat up the Olive oil and fry the diced ingredients for 1 minute. This is to help flavour the oil
3. Add a cup of water to the saucepan, followed by the stew and the Indomie seasoning – Yes you still need the seasoning because the stew has been diluted by the water.
4. Bring this to a boil and this will create a peppered stock.
5. Add your Indomie noodles and boil for 5 – 7 minutes. Just as you would normally, when it is done sprinkle in the parsley or the peas

…………and that’s it. The same process as making Jollof rice, but this time the pepper is from already prepared stew. Indomie cooks really fast, and the you added stew has increased the density of water so watch the noodles so it doesn’t burn. You will notice some of the richeness of the stew at the bottom of the sauce pan, so simply stir just before it’s done. Take it off the heat and Taste the Difference. Not your average Indomie Noodles eh?