Party jollof rice — the smoky, tomato-infused West African staple — alongside juicy suya-spiced chicken skewers. A celebration on a plate.
Ingredients
- Long-Grain Parboiled Rice500 g
- Plum Tomatoes6 large
- Red Bell Peppers3 medium
- Scotch Bonnet Peppers2 medium
- Red Onions2 large
- Tomato Paste3 tbsp
- Chicken Thighs6 large
- Suya Spice Mix4 tbsp
- Groundnut Oil100 ml
- Bay Leaves3 whole
Nutrition total (6 servings)
Instructions
👨🍳 Cooking ModeBlend the Base
Blend the tomatoes, red bell peppers, scotch bonnets, and one onion until smooth. This is your tomato base — the foundation of all great jollof. For an authentic smoky flavour, char the vegetables under a grill first.
Fry the Tomato Base
Heat the groundnut oil in a large pot over medium-high heat. Fry the sliced remaining onion until golden. Add the blended tomato and cook, stirring frequently, for 20-25 minutes until the raw smell disappears and the oil separates on the surface.
Cook the Rice
Wash the rice until the water runs clear. Add to the tomato base along with 600ml of water, bay leaves, and seasoning. Stir once, cover tightly with foil then the lid, and cook on low heat for 30 minutes. The steam is essential — do not lift the lid!
Marinate & Grill Chicken
Coat the chicken in suya spice mix, oil, and salt. Thread onto skewers if desired. Grill on a barbecue or under a high oven grill for 12-15 minutes per side until deeply charred and cooked through.
The Smoky Finish
For authentic party jollof, uncover the rice in the last 5 minutes and let the bottom layer char slightly. This "bottom pot" is the most prized part. Serve the rice with the suya chicken, sliced red onions, and fried plantain.
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