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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 godz.Porcje: 12Nutri-Score C€€€
od @calcookz1 importugotowano 0 razy
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Składniki

12 osób
  • long grain rice (rinsed until water runs clear)Produkty zbożowe2,4 kg
  • tomatoes (blended into base)Warzywa i owoce1,2 kg
  • red bell peppers (blended into base)Warzywa i owoce600 g
  • onions (sliced and blended)Warzywa i owoce800 g
  • tomato pasteSpiżarnia300 g
  • Scotch bonnet peppers (blended into base)Warzywa i owoce6 kawałki
  • vegetable oilSpiżarnia400 ml
  • chicken stockSpiżarnia2,4 litry
  • curry powderPrzyprawy30 g
  • dried thymePrzyprawy15 g
  • bay leavesPrzyprawy6 kawałki
  • saltPrzyprawy40 g
  • chicken legs (marinated in advance)Mięso12 kawałki
  • peri-peri sauceSpiżarnia400 ml
  • garlic (crushed)Warzywa i owoce8 kawałki
  • lemons (juiced)Warzywa i owoce3 kawałki
  • beef (cubed for skewers)Mięso1,2 kg
  • mishkaki spice blendPrzyprawy40 g
  • beef minceMięso1,2 kg
  • suya spicePrzyprawy60 g
  • burger bunsPiekarnia12 kawałki
  • cheese slicesNabiał12 kawałki
  • mayonnaiseSpiżarnia300 g
  • corn cobsWarzywa i owoce8 kawałki
  • butter (softened)Nabiał250 g
  • limes (zested and juiced)Warzywa i owoce3 kawałki
  • cabbage (cut into wedges)Warzywa i owoce2 kawałki
  • peanut butterSpiżarnia200 g
  • coconut milkSpiżarnia400 ml
  • peanuts (crushed)Orzechy i nasiona150 g
  • plantains (cut into fries)Warzywa i owoce6 kawałki
  • watermelon (cubed)Warzywa i owoce1,5 kg
  • feta (crumbled)Nabiał200 g
  • dried hibiscus flowers (for syrup)Spiżarnia100 g
  • sugar (for syrup)Spiżarnia200 g
  • mint (leaves picked)Warzywa i owoce20 g
  • tamarind (for sauce)Spiżarnia150 g
  • pomegranate (seeds removed)Warzywa i owoce2 kawałki

na porcję

Wartości odżywcze

1617kcal

Węglowodany
204 g
Białko
65 g
Tłuszcz
60 g
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Przybory

  • Grill ×2
  • Garnek
  • Patelnia
  • Miska ×3
  • Szpikulec
  • Rondel
  • Blender kielichowy
  • Szczypce kuchenne
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6

  7. Cut the plantain fries

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

  9. Make the hibiscus syrup

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