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Afro-Fusion BBQ Feast: Suya Burgers, Jollof Rice, Peri-Peri Chicken, Mishkaki, Grilled Corn & Burnt Cabbage
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Afro-Fusion BBQ Feast: Suya Burgers, Jollof Rice, Peri-Peri Chicken, Mishkaki, Grilled Corn & Burnt Cabbage

3 Std.Für 12Nutri-Score C€€€
von @calcookz1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

12 Personen
  • long grain rice (rinsed until water runs clear)Getreide2,4 kg
  • tomatoes (blended into base)Obst & Gemüse1,2 kg
  • red bell peppers (blended into base)Obst & Gemüse600 g
  • onions (sliced and blended)Obst & Gemüse800 g
  • tomato pasteVorräte300 g
  • Scotch bonnet peppers (blended into base)Obst & Gemüse6 Stücke
  • vegetable oilVorräte400 ml
  • chicken stockVorräte2,4 Liter
  • curry powderGewürze30 g
  • dried thymeGewürze15 g
  • bay leavesGewürze6 Stücke
  • saltGewürze40 g
  • chicken legs (marinated in advance)Fleisch12 Stücke
  • peri-peri sauceVorräte400 ml
  • garlic (crushed)Obst & Gemüse8 Stücke
  • lemons (juiced)Obst & Gemüse3 Stücke
  • beef (cubed for skewers)Fleisch1,2 kg
  • mishkaki spice blendGewürze40 g
  • beef minceFleisch1,2 kg
  • suya spiceGewürze60 g
  • burger bunsBackwaren12 Stücke
  • cheese slicesMilchprodukte12 Stücke
  • mayonnaiseVorräte300 g
  • corn cobsObst & Gemüse8 Stücke
  • butter (softened)Milchprodukte250 g
  • limes (zested and juiced)Obst & Gemüse3 Stücke
  • cabbage (cut into wedges)Obst & Gemüse2 Stücke
  • peanut butterVorräte200 g
  • coconut milkVorräte400 ml
  • peanuts (crushed)Nüsse & Samen150 g
  • plantains (cut into fries)Obst & Gemüse6 Stücke
  • watermelon (cubed)Obst & Gemüse1,5 kg
  • feta (crumbled)Milchprodukte200 g
  • dried hibiscus flowers (for syrup)Vorräte100 g
  • sugar (for syrup)Vorräte200 g
  • mint (leaves picked)Obst & Gemüse20 g
  • tamarind (for sauce)Vorräte150 g
  • pomegranate (seeds removed)Obst & Gemüse2 Stücke

pro Portion

Nährwerte

1.617kcal

Kohlenhydrate
204 g
Eiweiß
65 g
Fett
60 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Grill ×2
  • Kochtopf
  • Bratpfanne
  • Rührschüssel ×3
  • Spieß
  • Stielkasserolle
  • Standmixer
  • Küchenzange
  • Backpinsel

Schritt für Schritt

Zubereitung

  1. Make the jollof rice base

    • Blend the tomatoes, red bell peppers, onions and Scotch bonnet into a smooth base.
    • Fry the tomato paste in oil in a large stockpot until deep red, then add the blended base and cook down.
    Schritt 1

  2. Cook the jollof rice

    • Stir the rinsed rice into the base with the chicken stock, curry powder, thyme, bay leaves and salt.
    • Cover and let the rice cook gently, stirring occasionally, until tender and the liquid is absorbed.
    Schritt 2

  3. Marinate the peri-peri chicken

    • Coat the chicken legs in the peri-peri sauce with crushed garlic and lemon juice.
    • Leave to marinate in advance so the flavours develop.
    Schritt 3

  4. Marinate the mishkaki

    • Toss the cubed beef with the mishkaki spice blend until well coated.
    • Thread the beef onto skewers and set aside.
    Schritt 4

  5. Make the suya burgers and suya aioli

    • Mix the beef mince with the suya spice until evenly combined, then shape into patties.
    • Stir the suya spice into the mayonnaise to make the aioli.
    • Grill the patties, top with cheese and load into the buns with the suya aioli.
    Schritt 5

  6. Make the burnt Scotch bonnet and lime butter

    • Char the Scotch bonnet, then mash it into the softened butter with the lime zest and juice.
    Schritt 6

  7. Cut the plantain fries

    • Peel the plantains and cut them into fries.
    Schritt 7

  8. Make the peanut and coconut sauce

    • Warm the peanut butter with the coconut milk until smooth and pourable.
    • Season and set aside for the burnt cabbage.
    Schritt 8

  9. Make the hibiscus syrup

    • Simmer the dried hibiscus with the sugar and a little water until syrupy.
    • Strain and cool.
    Schritt 9

  10. Assemble the watermelon canapes

    • Cube the watermelon and arrange on a platter.
    • Drizzle with the hibiscus syrup, crumble over the feta and scatter with mint.
    Schritt 10

  11. Grill everything

    • Grill the peri-peri chicken legs until charred and cooked through.
    • Grill the mishkaki skewers, turning until browned all over.
    • Grill the corn and cabbage wedges, brushing with the Scotch bonnet and lime butter.
    • Grill the plantain fries until golden.
    Schritt 11

  12. Serve the feast

    • Plate the jollof rice, burgers, chicken, mishkaki, corn, cabbage and plantain fries.
    • Serve the burnt cabbage with the peanut and coconut sauce and crushed peanuts, and the mishkaki with tamarind sauce and pomegranate seeds.
    Schritt 12
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