Smokey Pan Jollof with Suya-Spiced Chicken

A vibrant, flavour-forward jollof cooked using raw long-grain rice simmered in a reduced pepper base, served with tender suya-spiced chicken and paired with a warm, aromatic spiced hibiscus drink.

Smokey Jollof rice served with seared suya-spiced chicken

Serves: 4

Prep Time: 15 mins

Cook Time: 35–40 mins

Ingredients

For the Smokey Pan Jollof

• 2 cups raw long-grain rice (washed once)

• 2 large tomatoes

• 2 Romano peppers

• 1 habanero

• 1 medium onion

• 3 garlic cloves

• 1 thumb-size piece of ginger

• ¼ cup oil

• 1 tsp smoked paprika

• Salt, to taste

• 1–2 cups water or stock (added gradually)

  
  

For the Suya-Spiced Chicken

• 400–500g chicken breast or thigh strips

• 2 tbsp suya spice (yaji)

• 1 tsp onion powder

• 1 tsp garlic powder

• Pinch of salt

• 1 tbsp oil

• Fresh parsley (optional)

  
  

Optional Fresh Side Salad

• Lettuce

• Cherry tomatoes

• Thinly sliced red pepper

• Olive oil + lemon

• Salt + pepper

  
  

Method

1. Blend the Pepper Base

Blend until smooth: tomatoes, Romano peppers, habanero, onion, garlic, and ginger.This forms the full flavour foundation of the jollof.

2. Cook the Smokey Pan Jollof

1. Heat the oil in a wide shallow pan (a paella pan works perfectly).

2. Pour in the blended pepper base and cook for 10–12 minutes, allowing it to thicken and reduce.

3. Season with smoked paprika and salt.

4. Add the washed raw rice directly into the reduced base and stir to coat every grain evenly.

5. Add 1 cup water or stock, cover, and cook on low heat so the rice steams gently.

6. Add more liquid only if necessary and cover again.

7. Once tender and fluffy, switch off the heat and leave covered for 5 minutes.

This method creates that clean smoky note and the lightly caramelised bottom characteristic of pan jollof.

3. Prepare the Suya-Spiced Chicken

1. Combine chicken strips with suya spice, onion powder, garlic powder, salt, and oil.

2. Sear in a hot pan for 5–8 minutes, turning until cooked and lightly charred.

3. Finish with freshly chopped parsley if desired.

4. Serve on top of the jollof.

4. Spiced Zobo Drink (Sobolo • Sorrel • Bissap)

Hibiscus drinks are enjoyed across West Africa and the Caribbean under different names:

• Ghana: Zobolo

• Nigeria: Zobo

• Jamaica: Sorrel

• Togo / Francophone West Africa: Bissap

This version brings warmth with gentle spice.

Ingredients

• Hibiscus leaves

• Water

• Sugar

• Pinch of all-spice

• Pinch of mixed spice

• Pinch of nutmeg

• Ice, plus mint or sliced fruit (optional)

Method

1. Add hibiscus leaves to water and boil for 10 minutes.

2. Add sugar, all-spice, mixed spice, and nutmeg.

3. Continue to boil for an additional 5 minutes to infuse the spices.

4. Strain into a jug.

5. Chill completely.

6. Serve over ice.

5. Quick Homemade Suya Spice (Yaji)

A warm, smoky, nutty Nigerian seasoning blend traditionally used for grilled meats, chicken, and street-style skewers.

Ingredients

• 3 tbsp ground roasted peanuts (unsalted, skin removed)

• 1 tbsp paprika

• 1 tbsp cayenne pepper (adjust heat)

• 1 tbsp ginger powder

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp crushed chilli or chilli flakes

• ½ tsp salt

• Optional: pinch of bouillon powder

Method

1. Grind roasted peanuts until fine (not pasty).

2. Combine with all remaining spices.

3. Mix well and store in an airtight jar.