Meatball Jollof Stew – West African Flavours {Gluten-Free)

African meatball jollof stew.
Course Main
Cuisine African
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 -6
Author Bintu Hardy | Recipes From A Pantry


  • Vegetable oil
  • 30 large meatballs

For the Jollof Sauce:

  • Two small onions finely chopped and divided
  • 1 red bell pepper roughly chopped
  • Chopped scotch bonnet chilli to taste
  • 400 g (14oz) chopped tomatoes
  • 1 tbsp tomato puree
  • 2 cloves garlic peeled
  • 2 cm piece of peeled ginger
  • 1 stock cube
  • 2 bay leaves
  • 1 tsp white pepper
  • 1 tsp dried thyme
  • 120 ml (0.5 cup) water
  • salt

To Serve:

  • Jollof Rice
  • Extra chilli


  • Heat 1 tbsp olive oil in a frying pan, and brown the meatballs on all sides, remove from the heat and set aside.

Cook the jollof sauce:

  • Add half the onion, the pepper, scotch bonnet chilli to taste, chopped tomatoes, tomato puree, garlic, ginger and stock cube into a blender and blend into a smooth paste and set aside.
  • Heat 1 tbsp oil in a frying pan over medium heat add the remaining onion, 1 tbsp of the water and bay leaves and fry for 7 mins until soft. Add the tomato pepper paste, white pepper, thyme and water, stir well, reduce the heat and cook for approx. 25 min till the tomato sauce is cooked through.
  • Add in the meatballs, bring to the boil and then reduce to a simmer and cook for about 10 mins until the meatballs are cooked through. Adjust seasoning
  • Serve the meatball jollof sauce over some jollof rice, with extra chilli on the side. Enjoy every mouthful.