Jollof rice 🇳🇬, fried chicken wings and coleslaw
Jollof rice is a traditional Nigerian rice dish made with a tomatoes and peppers base/sauce. Growing up I have noticed that members of my family have different ways to do it but they are all really good, therefore my recipe is NOT going to be very detailed. 🤫
Chicken wings and stock: wash the chicken, put the pieces in water, salt and lemon and let all the dirt come out. Let it soak for at least 20 minutes then wash again.
Put the clean chicken in a pot, pour some water in but just enough to cover it. Add 1 white onion, fresh ginger, salt and your spices mix. I personally use a homemade mix that *includes* thyme, cumin and crayfish (it's optional). Let the chicken boil enough to absorb all the flavours and untill the water reduces a bit. When the stock is ready you can sieve it and use it for the rice.
I personally stir fry my chicken but it can be deep fried or oven baked.
Rice: Blend the tomatoes and red peppers with ginger, scotch bonnet, red onions and garlic. I use fresh tomatoes, because I like the texture that they leave on the rice once cooked but any type of bottled or canned tomatoes is perfect. Boil the sauce on its own and let it reduce. Fry some more sliced red onions in vegetable or palm oil, tomato paste and any spice that needs to be toasted. When the paste is caramelised, add the tomato sauce that you previously cooked untill it's reduced again (10-20 minutes). At this point I add my personal mix of herbs and spices (some of them are the same used for the chicken as explained above). Wash and soak the rice multiple times untill the water is clear (must be a long grain type, basmati is not ideal) and add it to the sauce with the homemade chicken broth that I listed above. Cook at low heat, covered with tinfoil and the lid, untill done. It takes about 20-30 minutes depending on the amount.
Coleslaw: I sliced red cabbage, white cabbage and red onions. I don't like mayonnaise so I used a vinegrette made with lemon, salt and oil as a dressing.