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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 hPara 12Nutri-Score C€€€
de @calcookz1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

12 personas
  • long grain rice (rinsed until water runs clear)Cereales2,4 kg
  • tomatoes (blended into base)Frutas y verduras1,2 kg
  • red bell peppers (blended into base)Frutas y verduras600 g
  • onions (sliced and blended)Frutas y verduras800 g
  • tomato pasteDespensa300 g
  • Scotch bonnet peppers (blended into base)Frutas y verduras6 piezas
  • vegetable oilDespensa400 ml
  • chicken stockDespensa2,4 litros
  • curry powderEspecias30 g
  • dried thymeEspecias15 g
  • bay leavesEspecias6 piezas
  • saltEspecias40 g
  • chicken legs (marinated in advance)Carne12 piezas
  • peri-peri sauceDespensa400 ml
  • garlic (crushed)Frutas y verduras8 piezas
  • lemons (juiced)Frutas y verduras3 piezas
  • beef (cubed for skewers)Carne1,2 kg
  • mishkaki spice blendEspecias40 g
  • beef minceCarne1,2 kg
  • suya spiceEspecias60 g
  • burger bunsPanadería12 piezas
  • cheese slicesLácteos12 piezas
  • mayonnaiseDespensa300 g
  • corn cobsFrutas y verduras8 piezas
  • butter (softened)Lácteos250 g
  • limes (zested and juiced)Frutas y verduras3 piezas
  • cabbage (cut into wedges)Frutas y verduras2 piezas
  • peanut butterDespensa200 g
  • coconut milkDespensa400 ml
  • peanuts (crushed)Frutos secos y semillas150 g
  • plantains (cut into fries)Frutas y verduras6 piezas
  • watermelon (cubed)Frutas y verduras1,5 kg
  • feta (crumbled)Lácteos200 g
  • dried hibiscus flowers (for syrup)Despensa100 g
  • sugar (for syrup)Despensa200 g
  • mint (leaves picked)Frutas y verduras20 g
  • tamarind (for sauce)Despensa150 g
  • pomegranate (seeds removed)Frutas y verduras2 piezas

por ración

Nutrición

1617kcal

Carbohidratos
204 g
Proteínas
65 g
Grasas
60 g
Adaptar utensilios

lo que usará

Utensilios

  • Parrilla ×2
  • Olla
  • Sartén
  • Bol ×3
  • Brocheta
  • Cazo
  • Batidora de vaso
  • Pinzas de cocina
  • Pincel de cocina

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 6

  7. Cut the plantain fries

    • Peel the plantains and cut them into fries.
    Paso 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.
    Paso 8

  9. Make the hibiscus syrup

    • Simmer the dried hibiscus with the sugar and a little water until syrupy.
    • Strain and cool.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 12
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