An African and Caribbean fusion, Suya Kebabs with a  Caribbean twist! So delicious and so easy to make with some fluffy Jollof rice.

Suya Kebab w/Jollof rice

  • 400g Boneless Chicken thighs 
  • 150g salted peanuts 
  • 4 dried shrimps 
  • 1 tbsp. Garlic powder 
  • 1 tbsp. Paprika
  • 1 tsp. Dried thyme 
  • 1 tbsp. Ginger
  • 1 tbsp. Mixed spice
  • 1tbsp. Jerk seasoning 
  • 2 tbsp. Olive oil
  • 4 tomatoes halved
  • 1 Red bell pepper chopped
  • 1 Red onion rough chopped
  • 1 red onion diced
  • 4 Garlic cloves
  • 1 thumb ginger
  • 1 scotch bonnet 
  • 2 tbsp. Tomato purée 
  • Likkle water
  • 400g Basmati 

Blend up peanuts in blender until coarse, then roast in oven for 5 mins. Then Blend shrimp too and combine. Add Garlic powder, paprika,All purpose , dried thyme, Ginger powder, Jerk rub, mixed spice, olive oil, Jerk paste then mix. 

Cut chicken thighs into 3/4cm pieces then then massage marinade onto chicken.

Add 5 Chicken pieces to kebabs sticks then set side. Turn your griddle on to medium high heat with some vegetable oil and cook for 5-7 minutes on each side until brown, remove amd add to roasting tray then cook in oven for 30 minutes at 180 degrees. 

Now for the Jollof, use the same griddle pan and add tomatoes, bell peppers, red onion, garlic, ginger and scotch bonnet and imagine your on a Jerk pan and grill until charred. Remove and add to a blender with some tomato purée and splash of water and blend like its a smoothie.

In a saucepan add chilli oil , sauté red onions and tomato purée for 5 minutes. Add in the tomato mix and stir well. Season with salt, black pepper, thyme, maggie all purpose mix and bay leaf then stir.. Add washed rice stir well add some water – slightly above rice. bring to a boil tor 5 minutes. Then turn it to a low heat 1/2. Cook for around 25 minutes and let it steam through!

Wow look how fluffy that looks, if your not using basmati for your jollof then i dunno. 

Jerk suya kebabs. W/ Jollof. Coleslaw. And plantin. Yes plantin!