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
When I first moved to Nigeria many years ago, I didn’t know I was about to fall in love with Nigerian cuisine. Jollof rice is a dish found at almost every lunch or dinner party, Suya one of the many street foods we couldn’t get enough of. They’ll never taste exactly the same, but these recipes will always remind me of my childhood.
How to Make the Jollof:
- 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:
- Combine all the ingredients in a mixing bowl and marinate for at least an hour.
- Skewer the chicken.
- Preheat your grill over medium heat. Grill for about 10-12 minutes or until internal temperature reaches 165 F. Don’t forget to flip.
