Main
Afro-Fusion BBQ Feast: Suya Burgers, Jollof Rice, Peri-Peri Chicken, Mishkaki, Grilled Corn & Burnt Cabbage
3 hServes 12Nutri-Score C€€€
C
3 h
3 hAfro-Fusion BBQ Feast: Suya Burgers, Jollof Rice, Peri-Peri Chicken, Mishkaki, Grilled Corn & Burnt Cabbage
what you need
Ingredients
long grain rice (rinsed until water runs clear)Grains2.4 kg
tomatoes (blended into base)Produce1.2 kg
red bell peppers (blended into base)Produce600 g
onions (sliced and blended)Produce800 g
tomato pastePantry300 g- Scotch bonnet peppers (blended into base)Produce6 pieces
vegetable oilPantry400 ml- chicken stockPantry2.4 litres
curry powderSpices30 g
dried thymeSpices15 g
bay leavesSpices6 pieces
saltSpices40 g
chicken legs (marinated in advance)Meat12 pieces- peri-peri saucePantry400 ml
garlic (crushed)Produce8 pieces
lemons (juiced)Produce3 pieces- beef (cubed for skewers)Meat1.2 kg
- mishkaki spice blendSpices40 g
beef minceMeat1.2 kg- suya spiceSpices60 g
- burger bunsBakery12 pieces
cheese slicesDairy12 pieces- mayonnaisePantry300 g
- corn cobsProduce8 pieces
butter (softened)Dairy250 g
limes (zested and juiced)Produce3 pieces- cabbage (cut into wedges)Produce2 pieces
- peanut butterPantry200 g
- coconut milkPantry400 ml
peanuts (crushed)Nuts & seeds150 g- plantains (cut into fries)Produce6 pieces
- watermelon (cubed)Produce1.5 kg
feta (crumbled)Dairy200 g- dried hibiscus flowers (for syrup)Pantry100 g
sugar (for syrup)Pantry200 g- mint (leaves picked)Produce20 g
- tamarind (for sauce)Pantry150 g
- pomegranate (seeds removed)Produce2 pieces
per serving
Nutrition
1,617kcal
- Carbs
- 204 g
- Proteins
- 65 g
- Fat
- 60 g
what you’ll use
Tools
Grill ×2- Stockpot
Frying pan
Mixing bowl ×3- Skewer
Saucepan
Blender
Tongs
Pastry brush
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Marinate the mishkaki
- Toss the cubed beef with the mishkaki spice blend until well coated.
- Thread the beef onto skewers and set aside.
- Step 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.
- Step 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.
- Step 7
Cut the plantain fries
- Peel the plantains and cut them into fries.
- Step 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.
- Step 9
Make the hibiscus syrup
- Simmer the dried hibiscus with the sugar and a little water until syrupy.
- Strain and cool.
- Step 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.
- Step 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.
- Step 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.