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Flavorful West African Jollof Rice Recipe with Easy Spicy Suya Skewers

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A bold and comforting West African dish featuring smoky, spicy suya grilled skewers paired with rich, tomato-based jollof rice. Perfect for quick weeknight meals or gatherings.

Ingredients

Scale
  • 2 cups long-grain parboiled rice (rinsed)
  • 4 medium ripe tomatoes, blended (or 1 can 14 oz crushed tomatoes)
  • 1 red bell pepper, blended
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon thyme (dried or fresh)
  • 1–2 Scotch bonnet peppers, finely chopped (adjust for heat)
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • Salt and pepper to taste
  • 3 tablespoons vegetable oil (peanut or sunflower oil preferred)
  • 1 pound beef sirloin or flank steak, thinly sliced
  • 3 tablespoons suya spice mix (roasted peanuts, cayenne pepper, paprika, garlic powder, ginger, salt)
  • 2 tablespoons vegetable oil
  • Wooden skewers (soaked in water for 30 minutes)
  • Optional garnishes: fresh cilantro or parsley, sliced red onions, fresh lime wedges

Instructions

  1. Prepare the Suya Spice Marinade: Mix suya spice blend with vegetable oil to form a paste. Toss thinly sliced beef in the mixture until well coated. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  2. Blend the Tomato Base: Combine ripe tomatoes, red bell pepper, and half the onions in a blender. Blend until smooth and set aside.
  3. Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add remaining chopped onions and garlic. Cook 3-4 minutes until translucent and fragrant.
  4. Add Tomato Paste and Spices: Stir in tomato paste, smoked paprika, thyme, and Scotch bonnet peppers. Cook 2-3 minutes, stirring constantly to caramelize the tomato paste.
  5. Add Blended Tomato Mixture: Pour in blended tomato and pepper mixture. Simmer over medium heat for 10-15 minutes, stirring occasionally until sauce thickens.
  6. Cook the Rice: Rinse rice under cold water until water runs clear. Add rice to pot and stir gently to coat with sauce.
  7. Add Broth and Simmer: Pour in chicken broth, season with salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer 25-30 minutes. Avoid lifting lid frequently. Add water if rice sticks or dries out.
  8. Cook the Suya Skewers: Thread marinated beef slices onto soaked skewers. Heat grill pan or outdoor grill to medium-high. Grill skewers 3-4 minutes per side until cooked through with charred crust.
  9. Rest and Serve: Let rice sit covered off heat for 5 minutes. Fluff with fork. Serve jollof rice alongside spicy suya skewers, garnished with cilantro, sliced onions, and lime wedges.

Notes

Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Rinse rice thoroughly to avoid clumping. Cook tomato base slowly for deep flavor. Marinate suya beef at least 30 minutes but no longer than 2 hours to avoid mushiness. Use a heavy-bottom pot to prevent scorching. Add water if rice dries out near end of cooking. Grill skewers over medium-high heat for best char and juiciness. Can substitute beef with tofu, chicken, or seafood for variations.

Nutrition

Keywords: Jollof rice, Suya skewers, West African recipe, spicy grilled meat, tomato rice, suya spice, easy dinner, street food

Find it online: https://goldensimmer.com/flavorful-west-african-jollof-rice-recipe-with-easy-spicy-suya-skewers/