African Supper
Transport your taste buds to the vibrant kitchens of West Africa with this hearty and flavorful African Supper recipe. Featuring tender, grilled suya-spiced chicken drumsticks paired with a fragrant and smoky Jollof rice, this dish is a celebration of bold, warming spices and wholesome ingredients. Peanut butter powder lends a nutty richness to the marinade, while smoked paprika and cayenne pepper infuse the chicken with a fiery depth. The Jollof rice, simmered in a rich tomato and red bell pepper base with hints of thyme and optional Scotch bonnet heat, is the perfect complement. Ready in just under 90 minutes, this one-pot meal serves up a festive and satisfying dinner, ideal for impressing guests or spicing up your weeknight routine. Perfectly spiced, perfectly delicious—get ready to savor a true taste of Africa!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 6 pieces chicken drumsticks
- 2 tablespoons peanut butter powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon onion powder
- 4 tablespoons vegetable oil
- 2 cups long-grain parboiled rice
- 2 cups chopped tomatoes
- 3 tablespoons tomato paste
- 1 large red bell pepper
- 1 medium white onion
- 3 pieces garlic cloves
- 3 cups chicken stock
- 1 teaspoon thyme
- 2 pieces bay leaves
- 1 optional scotch bonnet pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a bowl, combine the peanut butter powder, smoked paprika, ground ginger, ground cayenne pepper, onion powder, and 2 tablespoons of vegetable oil to make the suya spice marinade.
Rub the marinade evenly over the chicken drumsticks. Cover and let the chicken marinate for at least 15 minutes or up to 2 hours in the refrigerator.
Preheat the grill or oven to medium-high heat (375°F/190°C). Grill or bake the chicken for 25-30 minutes, turning occasionally, until fully cooked and lightly charred. Set aside.
While the chicken is grilling, blend together the chopped tomatoes, red bell pepper, white onion, and garlic cloves into a smooth puree using a blender or food processor.
Heat the remaining 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the tomato paste and cook for 3-4 minutes until it darkens slightly, stirring continuously.
Pour in the blended tomato mixture and cook for 10-15 minutes, stirring frequently, until the mixture thickens and the oil begins to separate.
Add the thyme, bay leaves, salt, black pepper, and scotch bonnet pepper (if using). Stir well to combine.
Rinse the rice under cold water until the water runs clear. Add the rinsed rice to the pot, stirring to coat the grains in the tomato mixture.
Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 20-25 minutes or until the rice is cooked and absorbs all the liquid.
Once the rice is cooked, fluff it with a fork and remove the bay leaves and scotch bonnet pepper. Adjust seasoning as needed.
Serve the Jollof rice hot with the grilled suya chicken on top. Garnish with fresh herbs or sliced onions if desired. Enjoy your African supper!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 721 mg | 31% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.8 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 958 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
