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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 hPour 12Nutri-Score C€€€
par @calcookz1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

12 personnes
  • long grain rice (rinsed until water runs clear)Céréales2,4 kg
  • tomatoes (blended into base)Fruits et légumes1,2 kg
  • red bell peppers (blended into base)Fruits et légumes600 g
  • onions (sliced and blended)Fruits et légumes800 g
  • tomato pasteÉpicerie300 g
  • Scotch bonnet peppers (blended into base)Fruits et légumes6 morceaux
  • vegetable oilÉpicerie400 ml
  • chicken stockÉpicerie2,4 litres
  • curry powderÉpices30 g
  • dried thymeÉpices15 g
  • bay leavesÉpices6 morceaux
  • saltÉpices40 g
  • chicken legs (marinated in advance)Viandes12 morceaux
  • peri-peri sauceÉpicerie400 ml
  • garlic (crushed)Fruits et légumes8 morceaux
  • lemons (juiced)Fruits et légumes3 morceaux
  • beef (cubed for skewers)Viandes1,2 kg
  • mishkaki spice blendÉpices40 g
  • beef minceViandes1,2 kg
  • suya spiceÉpices60 g
  • burger bunsBoulangerie12 morceaux
  • cheese slicesProduits laitiers12 morceaux
  • mayonnaiseÉpicerie300 g
  • corn cobsFruits et légumes8 morceaux
  • butter (softened)Produits laitiers250 g
  • limes (zested and juiced)Fruits et légumes3 morceaux
  • cabbage (cut into wedges)Fruits et légumes2 morceaux
  • peanut butterÉpicerie200 g
  • coconut milkÉpicerie400 ml
  • peanuts (crushed)Fruits à coque et graines150 g
  • plantains (cut into fries)Fruits et légumes6 morceaux
  • watermelon (cubed)Fruits et légumes1,5 kg
  • feta (crumbled)Produits laitiers200 g
  • dried hibiscus flowers (for syrup)Épicerie100 g
  • sugar (for syrup)Épicerie200 g
  • mint (leaves picked)Fruits et légumes20 g
  • tamarind (for sauce)Épicerie150 g
  • pomegranate (seeds removed)Fruits et légumes2 morceaux

par portion

Nutrition

1 617kcal

Glucides
204 g
Protéines
65 g
Lipides
60 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Gril ×2
  • Marmite
  • Poêle
  • Saladier ×3
  • Brochette
  • Casserole
  • Blender
  • Pince de cuisine
  • Pinceau de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6

  7. Cut the plantain fries

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

  9. Make the hibiscus syrup

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