"Complete African Menu: Jollof Rice, Fried Plantains, Grilled Chicken, and Fresh Salad"

Hi everyone 👋,

Today, I’m taking you on a little trip to West Africa to discover a dish that’s as popular as it is delicious: Jollof rice with chicken, served with a fresh and colorful salad. This iconic dish, loved across countries like Senegal, Nigeria, and Ghana, is often found at family gatherings, celebrations, or simply as a comforting Sunday meal.

Every cook has their own personal touch, and that’s what makes Jollof rice so special. In this post, I’ll share a simple yet flavorful version that’s easy to make — even if you’re new to African cooking. Get ready to take your taste buds on a journey! 🍛🥗

• Ingredients

• For the Jollof Rice:

2 cups of basmati or long grain rice

1/4 cup vegetable oil

1 medium onion (finely chopped)

1 red bell pepper (finely chopped)

2 fresh tomatoes (blended or chopped)

1/4 cup tomato paste

1–2 chili peppers (to taste)

1 teaspoon fresh ginger (grated)

1 teaspoon garlic (crushed)

2–3 cups water or broth

1–2 teaspoons salt (to taste)

1–2 teaspoons black pepper

1 teaspoon thyme

1 teaspoon bay leaf (optional)

• Fried Plantains (Alloco)

• Ingredients:

2 ripe plantains

Oil for frying

Salt (to taste)

• Vegetable Salad

• Ingredients:

1 cucumber (diced)

1 carrot (grated)

1 tomato (diced)

1/2 cup corn (canned or cooked)

1/4 cup mayonnaise (or to taste)

A bit of lemon juice (for seasoning)

Salt and pepper (to taste)

• Grilled Chicken

• Ingredients:

4 pieces of chicken (thighs or wings)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper (to taste)

• Instructions

• Jollof Rice Preparation

1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch.

Let the rice sit for 30 minutes, then drain.

1. Make the sauce:

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion and sauté until translucent.

Stir in the red bell pepper, then the ginger and garlic. Sauté for a few minutes.

Add the chopped tomatoes and tomato paste. Cook until the excess water evaporates and the sauce thickens.

1. Add spices:

Add salt, black pepper, thyme, bay leaf (if using), and chili peppers. Mix well.

1. Cook the rice:

Add the rinsed rice to the sauce and stir well to coat the grains.

Add 2–3 cups of water or broth, making sure the liquid covers the rice by about 2 cm.

Bring to a boil, then reduce heat to low and cover. Simmer for 20–30 minutes until the rice is cooked and all the liquid is absorbed. Do not lift the lid while cooking.

1. Finish:

Once cooked, remove from heat and let rest, covered, for 10 minutes.

Fluff the rice with a fork before serving.

• Grilled Chicken Instructions

1. Marinate:

In a bowl, mix olive oil, garlic powder, paprika, salt, and pepper.

Add the chicken pieces and coat well. Let marinate for at least 30 minutes (longer if possible).

1. Cook:

Preheat a grill or pan over medium heat.

Cook the chicken until golden brown and fully cooked through (about 6–8 minutes per side, depending on the size of the pieces).

• Fried Plantains (Alloco) Instructions

1. Prepare the plantains:

Peel and cut the ripe plantains into diagonal slices about 1–2 cm thick.

1. Fry:

Heat oil in a deep pan over medium heat.

Once hot, add the plantain slices in a single layer. Do not overcrowd the pan.

Fry until golden on both sides (about 2–3 minutes per side).

Remove and drain on paper towels. Sprinkle with salt.

• Vegetable Salad Instructions

1. Mix the ingredients:

In a large bowl, combine the cucumber, carrot, tomato, and corn.

1. Season:

Add the mayonnaise, a splash of lemon juice, salt, and pepper. Mix gently to coat the vegetables.

• Plating the Dish

Place the Jollof rice on a plate.

Add the grilled chicken pieces.

Add the fried plantains on the side.

Finish with a portion of vegetable salad.

Enjoy your meal! 🍽️