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

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

3 uVoor 12Nutri-Score C€€€
van @calcookz1 import0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

12 personen
  • long grain rice (rinsed until water runs clear)Granen2,4 kg
  • tomatoes (blended into base)Groente en fruit1,2 kg
  • red bell peppers (blended into base)Groente en fruit600 g
  • onions (sliced and blended)Groente en fruit800 g
  • tomato pasteVoorraadkast300 g
  • Scotch bonnet peppers (blended into base)Groente en fruit6 stukken
  • vegetable oilVoorraadkast400 ml
  • chicken stockVoorraadkast2,4 liter
  • curry powderKruiden en specerijen30 g
  • dried thymeKruiden en specerijen15 g
  • bay leavesKruiden en specerijen6 stukken
  • saltKruiden en specerijen40 g
  • chicken legs (marinated in advance)Vlees12 stukken
  • peri-peri sauceVoorraadkast400 ml
  • garlic (crushed)Groente en fruit8 stukken
  • lemons (juiced)Groente en fruit3 stukken
  • beef (cubed for skewers)Vlees1,2 kg
  • mishkaki spice blendKruiden en specerijen40 g
  • beef minceVlees1,2 kg
  • suya spiceKruiden en specerijen60 g
  • burger bunsBakkerij12 stukken
  • cheese slicesZuivel12 stukken
  • mayonnaiseVoorraadkast300 g
  • corn cobsGroente en fruit8 stukken
  • butter (softened)Zuivel250 g
  • limes (zested and juiced)Groente en fruit3 stukken
  • cabbage (cut into wedges)Groente en fruit2 stukken
  • peanut butterVoorraadkast200 g
  • coconut milkVoorraadkast400 ml
  • peanuts (crushed)Noten en zaden150 g
  • plantains (cut into fries)Groente en fruit6 stukken
  • watermelon (cubed)Groente en fruit1,5 kg
  • feta (crumbled)Zuivel200 g
  • dried hibiscus flowers (for syrup)Voorraadkast100 g
  • sugar (for syrup)Voorraadkast200 g
  • mint (leaves picked)Groente en fruit20 g
  • tamarind (for sauce)Voorraadkast150 g
  • pomegranate (seeds removed)Groente en fruit2 stukken

per portie

Voedingswaarden

1.617kcal

Koolhydraten
204 g
Eiwitten
65 g
Vetten
60 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Grill ×2
  • Soeppan
  • Koekenpan
  • Mengkom ×3
  • Spies
  • Steelpan
  • Blender
  • Keukentang
  • Bakkwast

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Cut the plantain fries

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

  9. Make the hibiscus syrup

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