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Jollof & Suya

This Jollof & Suya is a vibrant West African delight! Smoky, spicy, and savory, it's sure to impress at any gathering.
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Servings: 4 servings

Ingredients

For the Jollof Rice:

  • 1 cup parboiled rice
  • 1 tbsp butter
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp thyme
  • 1 tsp curry powder
  • 1 chicken bouillon cube
  • 2 tsp garlic paste
  • 1 bay leaf
  • 1 red bell pepper
  • 1 roma tomato
  • 1 yellow onion
  • 2 habanero peppers
  • a dash smoked paprika
  • 2 cups water

For the Suya:

  • 2 lbs chicken breast, cubed
  • salt to taste
  • black pepper to taste
  • white pepper a dash
  • 2 tsp garlic paste
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp yaji spice mixture (African peppercorns, ginger, and salt)
  • 2 tbsp peanut butter
  • 1 tbsp olive oil
  • cayenne pepper to taste

Instructions

How to Prepare Jollof & Suya

  • Step 1: Prepare the Jollof Rice
    Rinse the parboiled rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from being too sticky.
    In a large pot, melt the butter over medium heat. Add the chopped yellow onion and sauté until translucent.
    Stir in the garlic paste, and cook for another minute until fragrant.
    Add the tomato paste, diced red bell pepper, diced roma tomato, thyme, curry powder, and the chicken bouillon cube. Cook for about 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.
    Add the rinsed rice, bay leaf, and smoked paprika to the pot. Stir to combine, ensuring the rice is well-coated with the tomato mixture.
    Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
  • Step 2: Marinate the Chicken for Suya
    In a mixing bowl, combine the cubed chicken breast with salt, black pepper, white pepper, garlic paste, onion powder, smoked paprika, yaji spice mixture, and cayenne pepper.
    Add the peanut butter and olive oil, mixing thoroughly to ensure the chicken is well-coated.
    Let the chicken marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
  • Step 3: Grill the Suya
    Preheat your grill or grill pan over medium-high heat.
    Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
    Grill the skewers for about 5-7 minutes on each side, or until the chicken is fully cooked and has a nice char. Adjust the cooking time based on the thickness of your chicken pieces.
  • Step 4: Serve and Enjoy
    Once the Jollof rice is cooked, fluff it with a fork and remove the bay leaf.
    Serve the Jollof rice warm on a platter, topped with the grilled chicken suya.
    For an extra touch, garnish with sliced onions and fresh vegetables. Enjoy your delicious Jollof & Suya!

Equipment

  • Large Pot
  • Grill or grill pan
  • Cutting Board
  • Knife
  • Mixing bowls
  • Measuring cups and spoons

Notes

  • Adjust the spice levels according to your taste preference.
  • Using a mixture of red and green bell peppers can add vibrant color and flavor.
  • Letting the marinated chicken sit overnight maximizes flavor infusion.
  • Pair your Jollof & Suya with a fresh salad or some fried plantains for a complete meal.