Ingredients: Jollof Rice
3 cups par-boiled long grain rice
½ cup canola oil
2 cups chicken stock
2 red onions, thinly sliced
4 garlic cloves, finely chopped
2 Tbsps tomato paste
Salt
Pepper
2 Tsps turmeric
2 Tsps chilli powder
2 Tsps paprika
1 Tsp cumin
5 thyme sprigs
1 bay leaf
Obe Ata
2 Tbsps oil
400g chopped tomatoes
1 red bell pepper
½ red onion
6 garlic cloves
1 scotch bonnet
- If you don’t want to use parboiled rice, you can do 2 cups of rice with 2½ cups of chicken stock
Instructions
1. Blend all obe ata ingredients, apart from the oil, in a blender
2. Heat oil in a saucepan on medium heat
3. Add the purée to the sauce pan
4. Put a lid on & cook for 20 minutes until the sauce reduces by ⅓
5. While the purée is cooking, heat ½ cup of canola oil in an oven+hob safe dish
6. Add the onions & cook for 5 minutes until softened
7. Remove half of the onions & set aside
8. Add garlic, tomato paste, turmeric, paprika, cumin & chilli powder to the pot & stir with the onions
9. Add obe ata sauce to the pot & cook for 5 minutes
10. Add rice, bay leaf & thyme then stir - also season with salt + pepper
11. Pour in the stock & cover the pot using a lid
12. Transfer the pot into the oven & cook for 35 minutes at 180C
13. Remove pot from the oven & let it sit for 20 minutes with the lid still on
14. Fluff up the rice & mix in the rest of the onions
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Ingredients: Jerk Chicken
1 whole chicken
1 brown onion
5 garlic cloves
1 cup parsley
3 fresh red chillies
3 dry red chillies
1 chicken bouillon
2 Tbsps lime juice
2 Tbsps soy sauce
2 Tbsps olive oil
2 Tbsps brown sugar
1 Tsp cinnamon
2 Tbsps paprika
2 Tbsps chilli powder
1 Tbsp cumin
1 Tsp dried thyme
2 dried bay leaves
1 Tbsp salt
1 Tbsp pepper
Method
1. Blend everything, apart from the chicken, in a blender
2. Rub the marinade all over chicken and leave in fridge over night
3. Cook in oven for 1 hour at 190C
