Ingredients
-
Jollof:
-
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 Breastcubed
-
Saltto taste
-
black pepperto taste
-
a dash white pepper
-
2 tsp garlic paste
-
½ tsp onion powder
-
½ tsp smoked paprika
-
1 tsp yaji spicemixture of African peppercorns, ginger, and salt
-
2 tablespoons peanut butter
-
1 tablespoon Olive Oil
-
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.