1. The Star: Irresistible Jollof Rice

The key to amazing Jollof is a rich, aromatic tomato base and allowing the rice to steam and absorb all those delicious flavors.

Ingredients:

• 4 cups easy-cook long-grain rice (or basmati, but adjust water)
• 1 large can (800g) crushed tomatoes or plum tomatoes
• 2-3 red bell peppers (Tatashe)
• 2-3 Scotch bonnets (Ata rodo) – adjust to your spice preference
• 2 large onions, one sliced, one roughly chopped
• 1/2 cup tomato paste
• 1 cup vegetable oil
• 4 cups chicken or vegetable stock
• 1/2 cup cooking butter (optional, for richness)
• 2-3 bay leaves
• 1 tbsp curry powder
• 1 tbsp dried thyme
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• Salt to taste
• A pinch of sugar (to balance acidity)

Instructions:

1. Prepare the Pepper Base: Blend the crushed/plum tomatoes, red bell peppers, Scotch bonnets, and the roughly chopped onion until smooth. Set aside.
2. Sauté Aromatics: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onion and sauté until softened and translucent, about 5 minutes.
3. Brown the Tomato Paste: Add the tomato paste to the pot and fry it for 5-7 minutes, stirring constantly. This step is crucial for developing a deep, rich flavor and removing the raw tomato taste.
4. Add the Pepper Blend: Pour in the blended tomato and pepper mixture. Stir well and bring to a simmer. Cook for 15-20 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate and rise to the top. This indicates the water has evaporated, and the sauce is concentrating.
5. Season the Sauce: Stir in the curry powder, dried thyme, smoked paprika, garlic powder, and salt. Add the bay leaves. If using, stir in the cooking butter.
6. Introduce the Rice: Wash your rice thoroughly until the water runs clear. This removes excess starch, preventing the rice from becoming sticky. Add the washed rice to the sauce and stir gently to coat every grain evenly.
7. Add Stock and Cook: Pour in the chicken or vegetable stock. The liquid should just barely cover the rice. If not, add a little more water. Add a pinch of sugar to balance the acidity of the tomatoes.
8. Steam to Perfection: Bring the mixture to a boil, then immediately reduce the heat to very low. Cover the pot tightly with foil, then the lid. This traps the steam and helps the rice cook evenly. Cook for 20-30 minutes without lifting the lid.
9. Check and Finish: After 20 minutes, gently lift the lid and check the rice. If it’s still hard, add a little more hot water (a quarter cup at a time), cover tightly, and continue cooking for another 5-10 minutes. The bottom layer should have a slightly burnt, smoky flavor (the “party rice” effect!), but not be totally burnt.
10. Fluff: Once cooked, remove from heat and let it sit, covered, for 5-10 minutes. Then, fluff gently with a fork before serving.

2. Sweet & Crispy: Fried Plantains (Dodo)

Ingredients:

• 2-3 ripe plantains (yellow with black spots, but still firm)
• Vegetable oil for frying
• Pinch of salt (optional)

Instructions:

1. Prepare Plantains: Peel the plantains and slice them into 1/2-inch thick rounds or diagonal pieces.
2. Heat Oil: Heat enough vegetable oil in a frying pan to generously cover the plantain slices over medium-high heat.
3. Fry: Once the oil is hot (a small piece of plantain should sizzle immediately), carefully add the plantain slices in a single layer. Don’t overcrowd the pan.
4. Golden Perfection: Fry for 2-3 minutes per side, or until golden brown and slightly caramelized.
5. Drain: Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt if desired.

3. Smoky & Tender: Grilled Chicken

Ingredients:

• 4-6 chicken drumsticks or thighs (or a mix)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and black pepper to taste
• Optional: 1 tbsp honey or brown sugar for glaze

Instructions:

1. Prepare Chicken: Pat the chicken pieces dry with paper towels. This helps with browning.
2. Marinate: In a bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper (if using), salt, and black pepper. Add the chicken and toss to coat evenly. For best results, marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3. Preheat Grill: Preheat your grill (charcoal or gas) to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
4. Grill Chicken: Place the chicken on the hot grill. Grill for 6-8 minutes per side, flipping occasionally, until the internal temperature reaches 165°F (74°C) and the skin is nicely charred and crispy. If using a glaze, brush it on during the last 5-10 minutes of grilling.
5. Rest: Remove the chicken from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken tender.