Pair this jollof rice with your Chicken Suya Skewers. It's absolutely delicious. From the Suya Pit (@thesuyapit).
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Pair This With...
You can pair this Jollof Rice recipe with these Chicken Suya Skewers. Give them a go.
You can pair this Jollof Rice recipe with these Chicken Suya Skewers. Give them a go.
Serves
6
White Onion
Red Peppers
Garlic Cloves
Plum Tomato
Scotch Bonnet Chilli
Tomato Purée
Vegetable Oil
Dried Thyme
Vegetable Stock Powder
Long Grain Rice
Water
Plantains
Salt
Pair This With...
You can pair this Jollof Rice recipe with these Chicken Suya Skewers. Give them a go.
You can pair this Jollof Rice recipe with these Chicken Suya Skewers. Give them a go.
Serves
6
White Onion
Red Peppers
Garlic Cloves
Plum Tomato
Scotch Bonnet Chilli
Tomato Purée
Vegetable Oil
Dried Thyme
Vegetable Stock Powder
Long Grain Rice
Water
Plantains
Salt
Unlock Mob Premium
Pair This With...
You can pair this Jollof Rice recipe with these Chicken Suya Skewers. Give them a go.
You can pair this Jollof Rice recipe with these Chicken Suya Skewers. Give them a go.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Roughly cut the onion and peppers and transfer to a blender. Add the garlic, plum tomatoes and scotch bonnet chilli and blend until smooth.
Step 2.
Heat 50ml vegetable oil in a large pot set over a medium heat. Add the blended mixture and the tomato purée. Cook for a few minutes until fragrant then cover with a lid and reduce the heat to low. Simmer for 10-15 mins.
Step 3.
Meanwhile, wash the rice. Add the thyme, stock powder, rice and water to the pot and stir well. Increase the heat to medium-high, bring the rice to the boil, then cover with a lid. Turn the heat down to low and cook for 25 mins, stirring every 5-7 mins. When the rice is done, keep the lid on and let it rest for 20 mins.
Step 4.
Meanwhile, slice the plantains into ovals (or any shape you like). Season with a little salt and set aside for 5 mins.
Step 5.
Add the vegetable oil to a saucepan with high sides and heat over a medium heat to 175°C. Carefully drop the plantain in and fry for 3-5 mins until golden brown. Transfer to kitchen paper to drain.
Step 6.
Plate up the ting and tell your belly it’s time to chow down.
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