Smoky Jollof rice comes with a mixed of turkey and chicken. Feeds 4-6 people.

Rice platter

Smoky Jollof rice comes with 7 pieces of chicken or turkey or a mixed of both meat. Serves 7-10 people.

Platter of rice with meat

Fish stew

Tomato and bell pepper sauce cooked with fried beef.

Beef stew

Half Tray of Rice

Full Tray of Rice

Bulk order soup with beef, ponmo and tripe.

Assorted Efo riro

This is a Nigerian delicacy made with Ogbono seed - Irvingia gabonensis or okro cooked with beef, shrimps, fish, in a light slimy broth seasoned with spice mix, palm oil and served with Amala, Poundo, or Garri.

Swallow with Ogbonno or Okro

Amala is a steamed dough of African wild yam powder served in a traditional abula stew of finely blended jute leaves (Ewedu) and stewed puree of black eyed beans and meats cooked with palm oil, blended peppers, iru and seasonings.

Amala

Deep fried tilapia fish served with spicy sauce, fried plantain and rice.

Fried Tilapia with Rice & Plantain

Served with Egusi or Eforiro Soup and your choice of meat (fish, beef, chicken or Turkey).

Garri

Poundo yam is served with Egusi, Eforiro soup, or Ewedu with your choice of meat (fish, chicken, Turkey or beef). This is an African steamed yam dough largely eaten in most part of West Africa.

Poundo

This is a Nigerian spicy goat meat broth served with goat meat cutlets and offal.

Goat Meat Peppersoup

(2 pieces) Blended beans with bell pepper and seasoning

Moin Moin

Chicken

Moin (2 pieces) Blended beans with bell pepper and seasoning

MoinMoin

Chicken(Hard)

Fish(Mackerel)

Fish(Tilapia/hake)

Chicken(Regular)

Fried Tilapia Fish

Goatmeat prepared in pepper sauce. It comes with a little sauce.

Goat meat

Plantain

Cole slaw

Pat chicken and turkey pieces dry. In a bowl, toss with smoked paprika, ground cumin, cayenne, 1.5 tsp salt, and 3/4 tsp black pepper until evenly coated. Let rest 10 minutes.

Season proteins

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Sear chicken pieces in a single layer for 2–3 minutes per side until golden brown. Remove to a plate. Add remaining 2 tablespoons oil and sear turkey pieces similarly until browned and cooked through (internal temperature 165°F/74°C). Remove and set aside. They will finish cooking further with the rice, so do not overcook.

Sear and finish proteins

In a blender or food processor, combine the large onion (roughly chopped), red bell pepper, scotch bonnet (if using), fresh tomatoes (or crushed tomatoes), tomato paste, garlic and ginger. Blend to a smooth purée. If using canned tomatoes, add them with their juices.

Prepare pepper-tomato purée

Heat 4 tablespoons vegetable oil in a large heavy-bottomed pot (large enough to hold rice and proteins) over medium heat. Add the purée and cook, stirring occasionally, for 10–12 minutes until it reduces, darkens slightly and the raw tomato smell is gone. Add thyme, bay leaves, bouillon cube (crumble it), brown sugar, and smoked salt or extra smoked paprika. Stir and cook another 3–4 minutes. Taste and adjust salt/heat.

Cook the sauce

While the sauce reduces, rinse the rice under cold water until the water runs clear, then drain. This removes excess starch so grains stay separate.

Prepare rice

To the reduced purée in the pot, stir in the tomato paste already incorporated and then add the drained rice, stirring to coat every grain with the sauce. Pour in 4 cups of hot chicken or turkey stock. Stir gently to distribute. Add bay leaves (if not already added) and reduce heat to bring to a gentle simmer.

Combine rice and sauce

Nestle the seared chicken and turkey pieces into the rice mixture, pushing them slightly below the surface so they cook in the steam. Sprinkle frozen mixed vegetables and diced green bell pepper evenly over the top. Cover the pot tightly with a lid.

Position proteins and simmer

Cook on medium-high until you see steam and a few bubbles at the surface (about 6–8 minutes), then reduce heat to low and simmer gently, covered, for 18–22 minutes without stirring. After 18 minutes, check rice: grains should be tender and liquid absorbed. If still a little liquid remains, cook another 2–4 minutes.

Cook rice

Turn off the heat and let the pot sit, covered, for 8–10 minutes to steam. Remove lid, discard bay leaves. Gently fluff the rice with a fork, mixing the proteins and vegetables through the rice so they distribute evenly. Taste and adjust seasoning if needed.

Rest and fluff

Transfer the Jollof rice with turkey and chicken to a large platter. Garnish with chopped parsley or cilantro and lime wedges on the side. Serve hot. Leftovers keep in the refrigerator for up to 3 days and reheat with a splash of water or stock to revive moisture.

long-grain parboiled rice (washed until water runs clear)

chicken or turkey stock

tomato paste

fresh tomatoes (or canned crushed tomatoes)

onion (divided: 1 large for sauce, 1 medium for protein)

garlic (minced)

ginger (fresh, grated)

boneless chicken thighs, cut into 1" pieces

turkey breast or thigh, cut into 1" pieces

vegetable oil (for frying/searing)

smoked paprika

ground cumin

cayenne pepper

salt (for seasoning protein)

black pepper

red bell pepper (roughly chopped)

scotch bonnet or habanero pepper (optional, stem removed)

vegetable oil (for sauce)

thyme (dried)

bay leaves

bouillon cube or seasoning cube (e.g., Maggi)

brown sugar (optional, balances acidity)

smoked salt or extra smoked paprika (optional, for smokiness)

frozen mixed vegetables (peas & carrots) or fresh

green bell pepper (diced)

fresh parsley or cilantro (chopped, for garnish)

lime wedges (optional, to serve)

Pat the chicken/turkey pieces dry. In a bowl combine olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper and lemon juice. Rub the mixture all over the pieces, cover and refrigerate for at least 1 hour or up to overnight.

Prep and marinate

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet or roasting pan over medium-high heat. Add 1 tablespoon oil and sear the meat skin-side down until golden brown, 4–6 minutes. Turn and sear the other side 3–4 minutes. Optional: add 1 tsp smoked paprika over pieces for extra smoky flavor.

Sear and smoke

Transfer skillet to the oven and roast until internal temperature reaches 165°F (74°C) for chicken/thigh pieces—about 20–30 minutes depending on size. Remove and rest 10 minutes before serving. Alternatively grill over medium heat until cooked through for additional smoky flavor.

Roast

Rinse the rice under cold water until the water runs mostly clear. Drain and set aside.

In a large heavy pot or Dutch oven, heat vegetable oil over medium heat until shimmering. Add 1/2 cup finely chopped onion (from the divided onions) and sauté until soft and translucent, about 4 minutes. Stir in tomato paste and cook, stirring constantly, 4–5 minutes until it darkens slightly. Add the blended fresh tomatoes and tomato puree, smoked paprika and Cajun/jerk seasoning. Simmer, stirring occasionally, 10–12 minutes to reduce and deepen the flavor. Taste and add sugar to balance acidity, and adjust salt and pepper.

Make the tomato base

In a blender or food processor, combine the red bell peppers, scotch bonnet (remove seeds for less heat if desired), the remaining onion, garlic and ginger. Blitz to a smooth paste. Add this pepper-onion paste to the simmering tomato base and cook 8–10 minutes, stirring frequently to prevent sticking and to cook off raw flavors.

Add aromatics

Stir in the rinsed rice to coat evenly with the tomato mixture. Add bay leaves. Pour in hot chicken/turkey stock (start with 6 cups), stir once, then bring to a gentle boil. Reduce heat to low, cover tightly and simmer for 18–22 minutes, or until rice is tender and liquid is absorbed. If rice is still firm after time, add up to 1 additional cup stock and cook a few minutes more. Turn off heat and let rest covered for 10 minutes.

Combine and cook rice

Fluff the rice gently with a fork, stir in butter, cooked diced carrots and frozen peas (the residual heat will warm them). Adjust seasoning if needed. Remove bay leaves before serving.

Finish rice

The red pepper/onion/garlic/ginger paste is used in the tomato base (see Rice & Base section). Separately, sauté the diced carrots in a small pan with 1 tbsp oil for 4–5 minutes until slightly tender; set aside to stir into the rice at the finish. Thaw peas and keep ready to fold into the rice right before serving.

Arrange the jollof rice on a large platter. Place the 7 roasted/grilled chicken or turkey pieces on top or around the rice. Sprinkle chopped parsley/cilantro and sliced spring onions over the platter. Add fried plantains on the side if using and lime wedges for squeezing. Serve immediately.

long-grain parboiled rice

chicken or turkey stock (hot)

tomato puree (strained)

fresh tomatoes, blended

vegetable oil

butter

Cajun or jerk seasoning

salt

sugar (optional, to balance acidity)

red bell peppers, seeded

scotch bonnet or habanero (adjust heat)

onions, divided (1 large + 1 medium)

garlic cloves, minced

ginger, peeled and grated

carrots, diced

frozen peas

chicken and/or turkey pieces (mixed drumsticks, thighs; total 7)

olive oil

smoked paprika (for rub)

garlic powder

onion powder

lemon juice or white vinegar

fresh parsley or cilantro, chopped

fried plantains (optional)

spring onions, sliced

lime wedges

Pat the fish fillets dry with paper towels and cut into 1-1.5 inch chunks if large. Place in a bowl and toss with the lemon juice, 1/2 tsp salt, and 1/2 tsp black pepper. Let sit while you prepare the sauce, 10–15 minutes (do not over-marinate to avoid 'cooking' the fish).

Prepare and marinate fish

Heat the olive oil in a large, heavy skillet or pot over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Add the sliced red and green bell peppers and continue to cook until softened, about 6–8 minutes more.

Sweat aromatics and peppers

Add the diced fresh tomatoes (or canned tomatoes) and the tomato paste to the pan. Stir to combine, breaking down any large tomato pieces with the back of a spoon. Cook for 4–5 minutes to concentrate the tomatoes slightly.

Add tomatoes

Pour in the white wine (or stock) to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by about half, 2–3 minutes. Add the water, bay leaf, smoked paprika, dried oregano, red pepper flakes, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, and sugar if using. Stir, bring to a gentle simmer, and let the sauce cook for 8–10 minutes so flavors meld and the sauce thickens slightly.

Deglaze and simmer

Taste the sauce and adjust seasoning. Reduce heat to low–medium so the sauce is at a gentle simmer. Gently nestle the marinated fish pieces into the sauce in a single layer. Spoon sauce over the fish, cover the pan, and poach until the fish is opaque and flakes easily, about 6–8 minutes depending on chunk size. Avoid vigorous boiling to prevent the fish from falling apart.

Poach the fish

Remove the bay leaf. Turn off the heat and stir in the chopped parsley and optional basil or cilantro. Let the stew rest for 2 minutes. Serve hot with lemon wedges to squeeze over individual portions.

Finish and garnish

Serve the fish stew over steamed rice, crusty bread, boiled potatoes, or with a side salad. Spoon extra sauce over the fish when plating.

Serving suggestions

firm white fish fillets (cod, halibut, or pollock)

lemon juice

extra-virgin olive oil

yellow onion, medium, finely chopped

red bell pepper, seeded and sliced into thin strips

green bell pepper, seeded and sliced into thin strips

fresh tomatoes, diced (or canned diced tomatoes)

white wine (or fish/chicken stock)

water

bay leaf

dried oregano

red pepper flakes

fresh parsley, chopped

fresh basil or cilantro, chopped (optional)

lemon wedges, for serving

Pat the beef cubes dry with paper towels. In a bowl, toss the beef with 2 tsp kosher salt, 1 tsp freshly ground black pepper and 3 tbs flour until evenly coated. Shake off excess flour.

Prepare and season beef

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 4 tbs vegetable oil. In batches (do not crowd the pan), add the beef and sear until deeply browned on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and set aside.

Brown the beef

Reduce heat to medium. If the pot is dry, add 1 tbs oil. Add diced onion, carrot and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Scrape up any browned bits from the bottom of the pot (deglaze).

Add the diced red bell pepper to the pot and cook 3–4 minutes to soften. Stir in 3 tbs tomato paste and cook 1–2 minutes to remove raw flavor.

Pour in 1 cup red wine (if using) to deglaze, scraping up browned bits; simmer 2 minutes to reduce slightly. Add the canned diced tomatoes (including juices), 3 cups beef stock, 1 tsp smoked paprika, 1 tsp dried thyme, 1 tsp Worcestershire sauce and 1 bay leaf. Stir to combine.

Return the browned beef and any accumulated juices to the pot. Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer gently for 45 minutes.

After 45 minutes of simmering, add the 2 cups cubed potatoes to the stew. Continue to simmer, uncovered or partially covered, until the potatoes are tender and the beef is fork-tender, about 20–30 more minutes. Check occasionally and skim excess fat if needed.

Taste the stew and adjust seasoning with salt and pepper to taste. Stir in 1 tbs butter for a glossy finish and 2 tbs chopped fresh parsley.

Remove and discard the bay leaf. Spoon the stew into bowls and serve hot with crusty bread or over mashed potatoes.

beef chuck, cut into 1-inch cubes

kosher salt

black pepper, freshly ground

all-purpose flour (for dredging)

vegetable oil (for frying)

yellow onion, medium, diced

carrot, peeled and cut into 1/2-inch rounds

celery stalks, sliced

garlic, minced

red bell pepper, seeded and diced

diced canned tomatoes (14 oz / 400 g)

beef stock (low sodium)

red wine (optional)

Worcestershire sauce

dried thyme

potatoes, peeled and cut into 1-inch cubes

black pepper, to taste

salt, to taste

Place the 6 cups of rice in a large fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the rinse water runs mostly clear (2–3 minutes). Drain well. This removes excess surface starch and helps keep the rice fluffy.

Rinse rice

Measure and have ready the 10 cups water, salt, butter, oil, diced onion, minced garlic, black pepper, and optional chicken bouillon.

In a large heavy-bottomed pot or half-sheet-tray-safe steam pan with a lid (use a 12–14 quart pot for stovetop or a half tray pan for oven), heat 2 tablespoons vegetable oil over medium heat. Add the diced onion and sauté until translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

If using chicken bouillon powder, stir it into the onions and garlic for 15–20 seconds to bloom the flavor.

Add the drained rice to the pot with the softened aromatics. Stir for 1–2 minutes to coat the rice with oil and lightly toast the grains; this helps keep grains separate.

Pour in 10 cups of water, add 2 tablespoons kosher salt, 4 tablespoons butter, and 1 teaspoon black pepper. Stir once to distribute. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce heat to low so the liquid is at a gentle simmer. Cover the pot tightly with a lid and cook undisturbed for 15–18 minutes, or until liquid is absorbed and rice is tender. (If using a half tray in a 350°F / 175°C oven: after bringing to a simmer on the stovetop for 2–3 minutes, transfer covered tray to oven and bake 25–30 minutes.)

After cooking time, remove from heat and let sit, covered, for 10 minutes to steam and finish cooking.

Uncover and use a fork to gently fluff the rice, separating the grains. Taste and adjust seasoning; add more salt or pepper if desired.

Stir in 1 tablespoon fresh lemon juice and 1/4 cup chopped parsley if using, to brighten the flavor and add color.

Transfer to a half tray if cooked in a pot, level the surface, and keep covered until ready to serve. This quantity yields approximately a half hotel tray portion suitable for 12–16 servings as a side, depending on portion size.

Rice Platter

Platter Of Rice With Meat

Fish Stew

Beef Stew

Half Tray Of Rice

Full Tray Of Rice

Assorted Efo Riro

Swallow With Ogbonno Or Okro

Amala

Fried Tilapia With Rice & Plantain

Garri

Poundo

Goat Meat Peppersoup

Moin Moin

Chicken

Moinmoin

Chicken(hard)

Fish(mackerel)

Fish(tilapia/hake)

Chicken(regular)

Fried Tilapia Fish

Goat Meat

Plantain

Cole Slaw