Jollof & Suya

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Jollof & Suya

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1 cup parboiled rice
1 tbsp Butter
1 tbsp tomato paste
½ tsp Salt
1 tsp Thyme
½ tsp curry powder
1 chicken bouillon cube
2 tsp garlic paste
1 bay leaf
1 red bell pepper
1 roma tomatoes
½ yellow onion
½ habanero peppers
a dash smoked paprika
2 cups Water
Chicken Suya:
2 lbs Chicken Breast cubed
Salt to taste
black pepper to taste
a dash white pepper
2 tsp garlic paste
½ tsp onion powder
½ tsp smoked paprika
1 tsp yaji spice mixture of African peppercorns, ginger, and salt
2 tablespoons peanut butter
1 tablespoon Olive Oil
cayenne pepper to taste
  • Medium


  • Jollof:

  • Chicken Suya:



How to Make the Jollof⁣:

  1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
  2. In a blender or food processor, puree the tomato, peppers, and onion.
  3. Heat a large skillet or pot over medium heat. Melt the butter and add 1 cup of the puree. Heat and stir until it thickens.
  4. Add the garlic paste and all the spices.
  5. Then add the washed rice and tomato paste, then sauté for a minute.
  6. Add water and bay leaf. Once it comes to a boil, cover and reduce the heat to low.
  7. Cook until all the water is absorbed: 25-30 minutes.⁣

How to Make the Suya:⁣

  1. Soak the skewers in water to prevent them from burning while the chicken cooks. Use a sharp knife to slice the chicken breast into thin flat pieces. Tread the chicken into the skewers.
  2. Combine all the ingredients in a mixing bowl and marinate for at least an hour.
  3. Generously coat the chicken with the paste and place in the fridge to marinate for at least an hour or overnight.
  4. Preheat your grill over medium heat. Grill for about 10-12 minutes or until internal temperature reaches 165 F. Don’t forget to flip.

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