Jollof Rice with Suya and Fried Plantains
Directions
- 1Make the tomato stew by blending 2 red bell peppers, 1 medium red onion, 1 knob of ginger, 5 medium tomatoes, 2 habaneros, and 3 cloves of garlic in a blender.
- 2In a Dutch oven, fry 1 finely diced red onion in a little bit of olive oil until slightly browned and softened.
- 3Squeeze a whole tube of tomato paste into the onions and fry alongside them to deepen the color.
- 4Add in the blended tomato stew, thyme, curry powder, bay leaves, salt, and chicken powder.
- 5Bring to a simmer and cook on low-medium heat for 30 minutes, stirring every few minutes to prevent burning.
- 6Wash 600g of parboiled rice until water runs clear.
- 7Add the washed rice to the stew along with 300-400g of chicken stock.
- 8Make sure the rice is covered with just enough water, then bring to a simmer, reduce heat to low, cover tightly, and let it steam for 30 minutes.
- 9After 30 minutes, turn off the heat and let it rest for 10 more minutes to finish cooking the rice.
- 10Prepare the suya by slicing 1.5 lbs of boneless, skinless chicken thighs into thin pieces and removing any excess fat or veins.
- 11In a food processor or mortar and pestle, combine 50g of unsalted roasted peanuts, 3g of smoked paprika, 2g of cayenne pepper, 15 grinds of black pepper, 3.5g of onion powder, 3.5g of garlic powder, 1.5g of ground ginger, 5g of chicken powder, and a pinch of ground clove.
- 12Season the chicken with salt, oil and the Yaji spice mix.
- 13Skewer the chicken, leaving a little space around each piece for airflow. Broil under a low broiler for 20 minutes, flipping halfway.
- 14Prepare fried plantains by slicing 2-3 plantains into coins and frying in a skillet with enough oil to coat the bottom, until golden and caramelized.
Ingredients
- 600 g parboiled rice
- 3 cups parboiled rice
- 300 g chicken stock
- 1.25 cups chicken stock
- 400 g chicken stock
- 1.5 cups chicken stock
- 4.5 oz tomato paste
- 1 whole tube tomato paste
- 1 finely diced red onion
- 0 chicken powder or bouillon
- 0 thyme
- 0 curry powder
- 0 olive oil
- 0 salt
- 2 red bell peppers
- 1 medium red onion
- 1 knob ginger
- 5 medium tomatoes
- 2 habaneros
- 3 cloves garlic
- 1.5 lbs chicken thigh
- 0 salt
- 0 olive oil
- 0 skewers
- 50 g unsalted roasted peanut
- 0.33 cups unsalted roasted peanut
- 3 g smoked paprika
- 2 tsp smoked paprika
- 2 g cayenne
- 1 tsp cayenne
- 15 grinds pepper
- 3.5 g onion powder
- 1 tsp onion powder
- 3.5 g garlic powder
- 1 tsp garlic powder
- 1.5 g ground ginger
- 1 tsp ground ginger
- 5 g chicken powder
- 1 tbsp chicken powder
- 1 pinch ground clove
- 2 plantains
- 3 plantains
Equipment
blenderdutch ovenfood processor or mortar and pestlesheet tray with rackskillet
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