INGREDIENTS

6–8 chicken thighs or drumsticks (bone-in, skin-on preferred)

3 tbsp jerk seasoning (store-bought or homemade)

2 tbsp soy sauce

1 tbsp brown sugar

2 cloves garlic (minced)

1 tbsp fresh ginger (grated)

1–2 scotch bonnet peppers (chopped, adjust to taste)

2 tbsp vegetable oil

Juice of 1 lime

1 tsp dried thyme

1 tsp allspice (pimento)

1 onion (sliced)

Salt & pepper, to taste

METHOD

1. Marinate chicken: In a bowl, mix jerk seasoning, soy sauce, sugar, garlic, ginger, scotch bonnet, lime juice, thyme, allspice, salt, and pepper. Coat chicken well. Cover and marinate for at least 1 hour (overnight for best flavour).
2. Preheat oven or grill: Heat oven to 200°C (180°C fan) or prepare a grill.
3. Prepare chicken: Place chicken on a baking tray or grill rack. Scatter sliced onions around. Drizzle with oil.
4. Cook: Roast or grill for 45–60 mins, turning halfway, until chicken is cooked through and slightly charred.
5. Finish: Let it rest for 5 mins. Spoon over any juices from the tray for extra flavour.
6. Serve: Enjoy with rice & peas, fried plantain, or a fresh salad.

SHOPPING LIST

• Chicken (thighs or drumsticks)

• Jerk seasoning

• Soy sauce

• Brown sugar

• Garlic

• Ginger

• Scotch bonnet peppers

• Lime

• Thyme

• Allspice

• Onion

• Vegetable oil

• Salt & pepper

• Rice

• Tomatoes

• Red pepper

• Tomato paste

• Stock

• Curry powder

Shop for the ingredients: https://afarafoodshop.com/shop/

Allergen note: Check stock cubes, jerk seasoning, and soy sauce for allergens (e.g. gluten, soy, celery).

The post Jerk Chicken Recipe appeared first on Afara Foodshop , Grocery and Foodshop for Africans in Diaspora.

INGREDIENTS

2 ripe plantains

Oil, for frying

Pinch of salt (optional)

METHOD

1. Slice: Peel and slice plantains.

2. Heat oil: Heat oil over medium.

3. Fry: Fry 2–3 mins per side until golden and caramelised.

4. Drain: Drain and season lightly if desired.

5. Serve with rice, stew, eggs, or as a snack.

SHOPPING LIST

• Plantain

• Oil

• Salt

Shop for the ingredients: https://afarafoodshop.com/shop/

Allergen note: None.

The post Fried Plantain (Dodo) Recipe appeared first on Afara Foodshop , Grocery and Foodshop for Africans in Diaspora.

INGREDIENTS

3 cups long-grain parboiled rice

5–6 tomatoes + 1 red pepper + 1 onion (blended)

2 tbsp tomato paste

1/3 cup neutral oil

2 cups chicken or veg stock

1 tsp curry powder

1 tsp thyme

2 bay leaves (optional)

1–2 tsp ground pepper, to taste –

1–2 seasoning cubes

Salt, to taste

METHOD

1. Rinse rice: Rinse until water runs mostly clear. Set aside.

2. Build the base: Heat oil, fry tomato paste for 2–3 mins. Add blended mix. Cook until thick and darker, 15–20 mins.

3. Season: Add stock, curry, thyme, bay leaves, seasoning, salt, and pepper. Simmer 5 mins.

4. Cook rice: Stir in rice. Cover tightly and cook on low 25–35 mins, until tender.

5. Finish: Gently fluff. Let it rest 5 mins before serving.

6. Serve with grilled chicken, plantain, or salad.

SHOPPING LIST

• Rice

• Tomatoes

• Red pepper

• Onion

• Tomato paste

• Stock

• Curry

• Thyme

Shop for the ingredients: https://afarafoodshop.com/shop/

Seasoning Allergen note: Check stock and seasoning for allergens.

The post Jollof Rice Recipe appeared first on Afara Foodshop , Grocery and Foodshop for Africans in Diaspora.

INGREDIENTS

600 g beef strips (or chicken)

3–4 tbsp suya spice (yaji)

2 tbsp ground peanuts (optional, if yaji is mild)

2 tbsp oil

1 small onion, sliced

Salt, to taste

METHOD

1. Season: Toss meat with suya spice, oil, and a pinch of salt. Marinate 30 mins (or overnight).

2. Skewer: Thread onto skewers.

3. Cook: Grill or oven-broil 5–7 mins per side until browned and cooked.

4. Finish: Dust with extra suya spice and serve with sliced onions.

5. Serve with cucumber, tomato, and a squeeze of lime.

SHOPPING LIST

• Beef/chicken

• Suya spice

• Oil

• Onion

Shop for the ingredients: https://afarafoodshop.com/shop/

Allergen note: Peanuts (in yaji / optional peanuts).

The post Suya Skewers Recipe appeared first on Afara Foodshop , Grocery and Foodshop for Africans in Diaspora.

Serves: 4–6 Prep: 20 mins Cook: 60–75 mins

INGREDIENTS

2 cups of ground egusi (melon seeds)

700 g assorted meat

2 tbsp palm oil

2 tbsp ground crayfish (optional)

1–2 cups leafy greens (spinach, ugu)

1–2 tbsp pepper, to taste

1–2 seasoning cubes

Salt, to taste

METHOD

1. Cook meat: Simmer meat with seasoning and salt until tender.

2. Build soup: Add palm oil and pepper. Simmer 5 mins.

3. Add egusi: Mix egusi with a little water to a thick paste. Drop in spoonfuls. Cover and cook 10 mins.

4. Stir: Gently stir to break up and thicken. Add crayfish if using.

5. Finish: Add greens and cook 2–3 mins.

6. Serve with eba, fufu, or pounded yam.

SHOPPING LIST

• Egusi

• Meat

• Palm oil

• Greens

• Pepper

• Seasoning

Shop for the ingredients: https://afarafoodshop.com/shop/

Allergen note: Fish and shellfish (crayfish) if used.

The post Egusi Soup Recipe appeared first on Afara Foodshop , Grocery and Foodshop for Africans in Diaspora.