Ingredients
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Jollof:
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1 cup parboiled rice
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1 tbsp Butter
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1 tbsp tomato paste
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½ tsp Salt
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1 tsp Thyme
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½ tsp curry powder
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1 chicken bouillon cube
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2 tsp garlic paste
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1 bay leaf
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1 red bell pepper
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1 roma tomatoes
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½ yellow onion
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½ habanero peppers
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a dash smoked paprika
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2 cups Water
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Chicken Suya:
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2 lbs Chicken Breastcubed
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Saltto taste
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black pepperto taste
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a dash white pepper
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2 tsp garlic paste
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½ tsp onion powder
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½ tsp smoked paprika
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1 tsp yaji spicemixture of African peppercorns, ginger, and salt
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2 tablespoons peanut butter
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1 tablespoon Olive Oil
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cayenne pepperto taste
Directions
How to Make the Jollof:
- Rinse the rice in cold water until the water runs clear. Drain and set aside.
- In a blender or food processor, puree the tomato, peppers, and onion.
- 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.
- Add the garlic paste and all the spices.
- Then add the washed rice and tomato paste, then sauté for a minute.
- Add water and bay leaf. Once it comes to a boil, cover and reduce the heat to low.
- Cook until all the water is absorbed: 25-30 minutes.
How to Make the Suya:
- 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.
- Combine all the ingredients in a mixing bowl and marinate for at least an hour.
- Generously coat the chicken with the paste and place in the fridge to marinate for at least an hour or overnight.
- Preheat your grill over medium heat. Grill for about 10-12 minutes or until internal temperature reaches 165 F. Don’t forget to flip.
