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Jollof Rice, Rodo Wings & Spicy Shrimp FEAST

Guest recipe by Ivonne Ajayi


Serves: 8 / Prep time: 10 minutes / Cooking time: 1 hour 10 minutes / Difficulty: Medium

A dish made with love, jollof rice is an icon of West African food and has become popular worldwide for its incredible depth of flavour. Where most rice dishes tend to be sides to the main meal, jollof is undoubtedly the star of the show. Developed by Ivonne Ajayi, this Nigerian-style jollof recipe uses our par-boiled USA Rice to produce big, juicy grains that ooze flavour. Served alongside rodo wings and spicy shrimp, this feast will take some time to prepare, but it’s certainly worth the effort! Check out the recipe video above. 


Jollof Rice:

1 can (400g) chopped tomatoes

3 red bell peppers

1 scotch bonnet pepper

2 red onions

1 cup Tropical Sun Sunflower Oil

4 Tropical Sun Bay Leaves

1 tablespoon Tropical Sun Dried Thyme

1 teaspoon Tropical Sun Ground White Pepper

200g tomato puree

1/2 tablespoon salt

2 tablespoons Tropical Sun All Purpose Seasoning

2 Tropical Sun Chicken Stock Cubes

1 teaspoon curry powder

5 cups Tropical Sun USA Easy Cook Rice

300ml water 

Chicken Wings Marinade:

900g chicken wings, cleaned  

1 teaspoon salt

1 teaspoon Tropical Sun All Purpose Seasoning  

¼ teaspoon Tropical Sun Onion Powder 

¼ teaspoon Tropical Sun Ground Black Pepper

1 ½ tablespoon Tropical Sun Vegetable Oil

Shrimp Marinade:

400g tiger prawns, cleaned and deveined

½ teaspoon salt

½ teaspoon Tropical Sun Ground Black Pepper

¼ teaspoon Tropical Sun Garlic Granules 

Scotch Bonnet Sauce:

4-6 Scotch bonnet peppers

Thumb size piece of ginger, sliced

2 red onions, roughly diced  

4 cloves garlic

¾ cup olive oil 


Jollof Rice:

  1. In a blender, blend the chopped tomatoes, red bell peppers, scotch bonnet pepper and 1 onion until smooth and set aside for later.
  2. Dice 1 red onion.
  3. Add the sunflower oil into a large pot and once hot, add in the diced onions, bay leaves, thyme, and white pepper and fry together on a medium heat for 3 minutes.
  4. Add in the tomato puree and fry for a further 5 minutes, stirring frequently.
  5. Now add in the pepper mixture blended earlier and stir in well to incorporate the fried puree. Season with salt, all-purpose seasoning, chicken stock cubes and curry powder. Stir this in well and cover and leave to boil on  medium heat for 15 minutes.
  6. While the sauce is cooking, we need to remove the starch from the rice. To do this, simply add the rice into a large bowl, fill it up with hot water, stir the rice and then drain water. Do this repeatedly until the water stays clear and then drain the rice. 
  7. Add the washed rice to the pot and stir well, until every grain is coated in the rich, red sauce.
  8. Add approx. 300ml of water to the rice mixture (or enough so that the water is 1cm above the level of the rice) - and stir well.
  9. Cover the pot and leave the Jollof rice to cook on a low heat for 35-40 minutes, stirring once at the halfway point.

Chicken Wings & Prawns: 

  1. While the rice is cooking, preheat the oven to 200℃. 
  2. Cut the chicken wings in half at the joint and place in a mixing bowl. Season with salt, all purpose seasoning, ground onion, black pepper and vegetable oil. Make sure you mix well to ensure that the chicken is covered. Put the chicken wings on an oven tray and place in the oven to cook for 45 minutes.
  3. In another mixing bowl season the king prawns with salt, black pepper and garlic granules. Mix well and set aside for later.
  4. For the Scotch bonnet sauce, blend 4-6 Scotch bonnets, ginger, red onion, garlic and vegetable oil until you get a coarse mixture. Heat the vegetable oil in a saucepan and add the blended Scotch bonnet mixture and fry on a low-medium heat for 20 minutes to reduce the sauce. Stirring occasionally to scrape the caramelised bits on the bottom of the pan that give extra flavour.
  5. Once the sauce has reduced, stir in a dash of salt and all-purpose seasoning and continue to cook for a further 10 minutes.
  6. Take the wings out of the oven and add into the saucepan with the Scotch bonnet sauce. Stir well to ensure the chicken is generously coated with the sticky sauce and simmer for another 2 minutes, so the chicken really absorbs the favour. Remove the chicken wings and set aside in a bowl, leaving the remaining sauce in the saucepan for the prawns.
  7. In a separate pan, heat some oil and pan fry the prawns. Once cooked add the prawns to the Scotch bonnet sauce and stir well to generously coat the prawns.
  8. Serve the chicken wings and prawns on top of the side of the jollof rice and enjoy!


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