Jollof & Suya
There’s something magical about the combination of Jollof rice and Suya that evokes a world of flavor and warmth. As one of West Africa’s most beloved dishes, Jollof rice is known for its vibrant color and rich taste, while Suya brings in a spicy, smoky twist that is incredibly satisfying. The pairing not only fills the belly but also brings people together, making it a perfect dish for gatherings or a cozy night in.
In this article, I will guide you through making this delectable duo, ensuring you have all the tools and tips you need to create a mouthwatering meal that will impress family and friends alike.
Why I Love This Recipe
Jollof & Suya holds a special place in my heart for many reasons. First, it showcases the rich culinary heritage of West Africa, where food is not just sustenance but a celebration of life. The bold flavors of Jollof rice, with its aromatic spices and savory notes, paired with the smoky, spicy goodness of Suya, creates an irresistible combination. It’s a dish that warms the soul and brings smiles to faces, whether you’re enjoying it at a vibrant barbecue or a cozy family dinner. Plus, the versatility of both dishes allows for personal tweaks, making it easy to cater to various tastes.
What Goes Into Jollof & Suya
To create this delightful meal, you’ll need the following ingredients:
- 1 cup parboiled rice
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1 chicken bouillon cube
- 2 teaspoons garlic paste
- 1 bay leaf
- 1 red bell pepper
- 1 roma tomato
- 1 yellow onion
- 2 habanero peppers (adjust to taste)
- A dash of smoked paprika
- 2 cups water
- 2 lbs chicken breast, cubed
- Salt to taste
- Black pepper to taste
- A dash of white pepper
- 2 teaspoons garlic paste
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon yaji spice (a mixture of African peppercorns, ginger, and salt)
- 2 tablespoons peanut butter
- 1 tablespoon olive oil
- Cayenne pepper to taste
Cook’s Kit
Before diving into the cooking process, gather the following kitchen tools to make your Jollof & Suya experience smooth and enjoyable:
- Heavy-bottomed pot: Essential for even cooking and preventing rice from burning.
- Blender: For pureeing the base sauce of the Jollof rice.
- Skewers: Wooden or metal skewers for grilling the Suya.
- Mixing bowls: Handy for marinating the chicken and mixing spices.
- Measuring cups and spoons: To ensure precise ingredient quantities.
- Spatula or wooden spoon: For stirring the rice and sauce.
Jollof & Suya Made Stepwise
Step 1: Prepare the Jollof Base
Start by blending your red bell pepper, roma tomato, yellow onion, and habanero peppers into a smooth paste. This mixture will serve as the base for your Jollof rice.
Step 2: Cook the Base
In a heavy-bottomed pot, melt 1 tablespoon of butter over medium heat. Once melted, add the blended mixture and sauté for about 10-15 minutes, allowing it to reduce and concentrate in flavor.
Step 3: Add Spices
Stir in the tomato paste, salt, thyme, curry powder, chicken bouillon cube, garlic paste, bay leaf, and smoked paprika. Allow this to cook for an additional 5 minutes until everything is well combined and fragrant.
Step 4: Add Rice
Rinse 1 cup of parboiled rice under cold water until the water runs clear. Add the rice to the pot, stirring to coat it in the sauce.
Step 5: Simmer the Rice
Pour in 2 cups of water, ensuring the rice is covered. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-30 minutes, or until the rice is cooked through and the liquid is absorbed.
Step 6: Prepare the Suya Marinade
While the rice is cooking, let’s prepare the Suya. In a large mixing bowl, combine the cubed chicken breast with salt, black pepper, white pepper, garlic paste, onion powder, smoked paprika, and yaji spice. Mix well and let it marinate for at least 20 minutes.
Step 7: Skewer the Chicken
Once marinated, thread the chicken pieces onto skewers. If you’re using wooden skewers, make sure to soak them in water for about 30 minutes to prevent burning during grilling.
Step 8: Grill the Suya
Preheat your grill or grill pan over medium-high heat. Brush the skewers with olive oil and grill for about 10-15 minutes, turning occasionally until the chicken is cooked through and has a nice char.
Step 9: Serve and Enjoy
Once the Jollof rice is done, fluff it with a fork and remove the bay leaf. Serve it on a platter alongside the grilled Suya. You can garnish with additional veggies or herbs for a pop of color and flavor.
Health-Conscious Tweaks
If you’re looking to make this meal a bit healthier, consider these options:
- Substitute the butter with olive oil or a plant-based butter alternative for a healthier fat option.
- Use brown rice instead of parboiled rice for added fiber and nutrients.
- Reduce the quantity of peanut butter in the Suya for fewer calories.
- Add more vegetables to the Jollof rice, such as peas or carrots, for extra vitamins.
Author’s Commentary
Jollof & Suya is more than just a meal; it’s a culinary experience. The vibrant flavors and aromas transport you to a bustling street market filled with the sounds of laughter and the sizzling of grilled meats. This dish embodies the spirit of community and sharing. I encourage you to gather your loved ones around the table and enjoy this delightful combination together. Whether you’re a seasoned cook or a kitchen novice, the joy of creating and sharing Jollof & Suya is something truly special.
Keep-It-Fresh Plan
To keep your Jollof & Suya fresh, consider these tips:
- Store any leftovers in an airtight container in the fridge; they should last for about 3 days.
- Reheat the Jollof rice gently on the stove with a splash of water to prevent it from drying out.
- For the Suya, you can reheat it in the oven at a low temperature to maintain its texture.
- If you want to meal prep, cook the Jollof rice and Suya separately and combine them when ready to serve.
Frequently Asked Questions
Can I make Jollof rice with other types of rice?
Yes, you can use long-grain rice or jasmine rice if you prefer. Just be mindful of the cooking times as they may vary.
What can I serve with Jollof & Suya?
Jollof & Suya pairs beautifully with a fresh salad, fried plantains, or a side of steamed vegetables for a complete meal.
How spicy is the Suya?
The spice level can be adjusted according to your taste. You can reduce the amount of habanero peppers or cayenne pepper for a milder flavor.
Can I use beef or fish instead of chicken for Suya?
Absolutely! Suya can be made with beef, goat, or even firm fish, allowing for a variety of delicious options.
The Last Word
In the world of culinary delights, few dishes resonate as deeply as Jollof & Suya. This combination is a testament to the rich flavors and traditions of West African cuisine. The vibrant hues of the Jollof rice, combined with the smoky, spicy kick of the Suya, create a feast for both the eyes and the palate. I hope you enjoy making this dish as much as I do, and may it become a staple in your home, bringing joy and flavor to your table for years to come.
Jollof & Suya
Ingredients
Equipment
Method
- Start by blending your red bell pepper, roma tomato, yellow onion, and habanero peppers into a smooth paste. This mixture will serve as the base for your Jollof rice.
- In a heavy-bottomed pot, melt 1 tablespoon of butter over medium heat. Once melted, add the blended mixture and sauté for about 10-15 minutes, allowing it to reduce and concentrate in flavor.
- Stir in the tomato paste, salt, thyme, curry powder, chicken bouillon cube, garlic paste, bay leaf, and smoked paprika. Allow this to cook for an additional 5 minutes until everything is well combined and fragrant.
- Rinse 1 cup of parboiled rice under cold water until the water runs clear. Add the rice to the pot, stirring to coat it in the sauce.
- Pour in 2 cups of water, ensuring the rice is covered. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20-30 minutes, or until the rice is cooked through and the liquid is absorbed.
- While the rice is cooking, let’s prepare the Suya. In a large mixing bowl, combine the cubed chicken breast with salt, black pepper, white pepper, garlic paste, onion powder, smoked paprika, and yaji spice. Mix well and let it marinate for at least 20 minutes.
- Once marinated, thread the chicken pieces onto skewers. If you’re using wooden skewers, make sure to soak them in water for about 30 minutes to prevent burning during grilling.
- Preheat your grill or grill pan over medium-high heat. Brush the skewers with olive oil and grill for about 10-15 minutes, turning occasionally until the chicken is cooked through and has a nice char.
- Once the Jollof rice is done, fluff it with a fork and remove the bay leaf. Serve it on a platter alongside the grilled Suya. You can garnish with additional veggies or herbs for a pop of color and flavor.
Notes
- Store leftovers in an airtight container; they should last for about 3 days.
- Reheat Jollof rice on the stove with a splash of water to prevent drying out.
- Grill Suya can be reheated in the oven at a low temperature to maintain texture.
