Jollof & Suya
Ingredients
For the 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
For the Chicken Suya:
- 2 lbs chicken breast cubed
- salt to taste
- black pepper to taste
- 1 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
Instructions
How to make the Jollof:
- Start by rinsing the rice well, until the water runs clear. Drain well and set aside.
- Place the tomato, onion and peppers in a blender and chop until pureed.
- Melt the butter in a large skillet or saucepan and add 1 cup of the vegetable puree. Heat it through until it starts to bubble and thicken. Add the garlic and spices and mix thoroughly.
- Stir in the rice and tomato paste and cook for 1 minute.
- Next, add the bay leaf and water and turn the heat up to bring the mixture to a boil. Once boiling, reduce the heat and cook for about 25-30 minutes, until the water has been fully absorbed by the rice.
How to make the Suya:
- Soak the wooden skewers in water to prevent them from burning and carefully pierce the chicken pieces and arrange them on the skewers.
- In a bowl place all the ingredients, mix well and allow the mixture to marinate for 1 hour (or more).
- Coat the chicken skewers well in the marinade and place the in the fridge to develop the flavors for 1 hour (or preferably overnight).
- Once ready to cook, preheat the grill to medium heat and place the skewers on top to cook for 10 minutes or so or until internal temperature reaches 165° F/70° C. Turn them over to cook them evenly on all sides.
- Serve the chicken Suya together with the Jollof and enjoy!
Notes
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