Red Bell Peppers, Tomatoes, Sunflower oil, Onion, Vegetable Bouillion Paste (Sunflower oil, Salt, Potato starch, Maltodextrin, Sugar, Yeast extract, Vegetable powder {onion, carrot, garlic}, Herbs, Spices, Colour(caramel powder, Antioxidant: rosemary extract, flavouring), Garlic, Ginger, Red Chilli, Sugar, Curry powder (coriander, turmeric, cumin, chilli, fenugreek, salt, garlic, fennel, pepper, ginger), Flavour Enhancer (monosodium glutamate), Salt, Cumin, Nutmeg, Thyme
All the flavour, here’s the breakdown:
Energy: 1379 kJ / 330 kcal
Fat: 30.12g
of which saturates: 3.61g
Carbohydrates: 12.10g
of which sugars: 7.04g
Fibre: 1.92g
Protein: 2.51g
Salt: 2.4g
Reference intake of an average adult 8400kJ/2000kcal
For a taste of authentic Jollof rice
1 Jar Jollof Sauce
350g Uncooked Rice
600g Water/Stock
Empty Jar of jollof cooking paste to non-stick pot
Add water or stock, mix well and bring to a boil
Add washed rice and allow to cook on low heat for 30-35 minutes or until rice is cooked
Stir rice halfway through to ensure even cooking
Ensure it is fully cooked and piping hot
