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Homemade Jollof & Suya photo

Jollof & Suya

This Jollof & Suya is a flavor explosion! A vibrant rice dish paired with spicy, smoky grilled chicken that brings the spirit of West Africa to your table.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: West African
Ingredients Equipment Method Notes

Ingredients
  

For the Jollof Rice:
  • 1 cup parboiled rice
  • 1 tablespoon butter
  • 1 tablespoon tomato paste
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1 teaspoon curry powder
  • 1 cube chicken bouillon
  • 2 teaspoons garlic paste
  • 1 leaf bay
  • 1 whole red bell pepper
  • 1 whole roma tomato
  • 1 whole yellow onion
  • 2 whole habanero peppers (adjust to taste)
  • a dash smoked paprika
  • 2 cups water
For the Suya:
  • 2 lbs chicken breast (cubed)
  • Salt (to taste)
  • Black pepper (to taste)
  • a dash 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)

Equipment

  • Heavy-bottomed pot
  • Blender
  • Skewers
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

Jollof Rice Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Suya Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.