Beef Suya Kofta with Jollof Rice
Bold, nutty beef suya kofta served with West African-inspired jollof rice, sweet fried plantains, and fresh tomato, cucumber, and red onion. This flavorful weekend dinner brings together contrasting spicy, savory, sweet, and fresh flavors in one satisfying plate without turning it into an all-day cooking project.
Suya is a popular street food in Nigeria, traditionally made with meat seasoned with yaji, a distinctive spice blend commonly made with ground roasted peanuts, chilies, ginger, garlic, and other spices. The seasoned meat is grilled over high heat, giving it a deeply savory, spicy, and nutty flavor.
For these kofta, those flavors are paired with the familiar shape and texture of kofta. The meat is seasoned with a suya seasoning straight from Lagos, then finished with finely ground roasted peanuts for a nutty exterior. The basic kofta structure is adapted from my Lamb Kofta with Cape Malay Rice, but the seasoning and accompaniments take this version in a completely different direction. Rather than making yaji completely from scratch, the ready-made spice provides the foundation while the additional peanuts reinforce one of suya's defining flavors.
The kofta are served with West African-inspired jollof rice, a beloved rice dish with many regional and household variations throughout West Africa. Nigerian, Ghanaian, Senegalese, and other preparations differ in their rice, seasoning, cooking methods, and accompaniments, making jollof a dish with no single universal formula.
This isn't an attempt to recreate an authentic Nigerian suya or jollof recipe. Instead, it draws inspiration from West African food traditions and adapts those flavors into an approachable home-cooked meal. Think of it as a celebration of the flavors and an interpretation that can be recreated in your own kitchen.
Fresh tomato, cucumber, and red onion are served alongside the suya to provide a cool, crisp contrast to the richly seasoned meat, while fried plantains add a touch of sweetness.
For another way to use the flavors of yaji, try the Spicy Suya Steak with Creamy Cauliflower Purée and Peanut Gremolata, which takes those flavors in a completely different direction.
Beef Suya Kofta with West African Jollof Rice
Juicy beef kofta seasoned with Nigerian suya seasoning, coated in finely ground roasted peanuts, and served with tomato-pepper jollof rice, fried plantains, and fresh vegetables.
Ingredients
- 1 lb (450 g) ground beef
- 2 cloves garlic, minced
- 2 tbsp heaped, very finely grated onion (keep the juices)
- 1½ tbsp suya seasoning
- ½ tsp all-purpose steak seasoning
- ½ tsp salt
- 1 tbsp ghee or high-heat cooking oil, for cooking
- ¼ cup roasted unsalted peanuts
- 1½ tbsp suya seasoning
- 2 cups parboiled long-grain rice, rinsed
- ¼ cup neutral cooking oil
- 1 large red bell pepper
- 3 Roma tomatoes
- ½ medium red onion
- 2 cloves garlic
- 1-inch piece fresh ginger
- ½ Scotch bonnet, optional
- 2 tbsp tomato paste
- 1 tsp curry powder
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- 2½ cups chicken stock
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ tsp Spice for Rice
- 2 ripe plantains
- Neutral oil, for frying
- 1 large tomato, sliced
- ½ red onion, thinly sliced
- ½ English cucumber, sliced
- Salt, to taste
Instructions
- 1. Prepare the peanut-suya coating
- 1. Place the ¼ cup roasted peanuts in a spice grinder.
- 2. Pulse briefly until finely ground and sandy. Do not grind continuously or the peanuts will turn into peanut butter.
- 3. Mix the ground peanuts with 1½ tbsp suya seasoning.
- 4. Set aside.
- 2. Prepare the kofta
- 1. In a large bowl, combine the ground beef, garlic, grated onion, 1½ tbsp suya seasoning, Shisanyama seasoning and salt.
- 2. Mix gently until just combined. Do not overwork the meat.
- 3. Cover and refrigerate for 30 minutes.
- 4. Divide into 6–8 portions and shape each into an elongated kofta.
- 3. Prepare the jollof pepper base
- 1. Roughly chop the bell pepper, tomatoes and onion.
- 2. Add them to a blender with the garlic, ginger and Scotch bonnet, if using.
- 3. Blend until smooth.
- 4. Set aside.
- 4. Cook the jollof base
- 1. Heat ¼ cup oil in a heavy-bottomed pot over medium heat.
- 2. Add the 2 tbsp tomato paste and cook for 2–3 minutes, stirring frequently.
- 3. Add the blended pepper mixture.
- 4. Cook uncovered over medium-low heat, stirring occasionally, until the mixture is thick, concentrated and noticeably darker. Do not rely solely on a set cooking time; the mixture should lose much of its excess water before the rice is added.
- 5. Add the curry powder, fresh thyme, bay leaf, black pepper, salt and South African Spice for Rice.
- 6. Stir well and taste the sauce. Adjust the salt if needed.
- 5. Add the rice
- 1. Add the rinsed rice to the cooked pepper mixture.
- 2. Stir gently until the rice is coated.
- 3. Add 2½ cups chicken stock.
- 4. Stir once and bring to a gentle simmer.
- 5. Cover the pot tightly with aluminum foil, then place the lid over the foil.
- 6. Reduce the heat to low and cook for approximately 20 minutes.
- 7. Check the rice. If the grains are tender, turn off the heat. If they are still firm, add a small amount of additional stock or water, reseal and cook until tender.
- 8. Once tender, keep covered and let the rice rest for 10 minutes.
- 9. Remove the bay leaf and gently fluff with a fork.
- 6. Cook the plantains
- 1. Peel the plantains and slice diagonally into approximately ½-inch pieces.
- 2. Heat about ¼ inch of oil in a skillet to approximately 325–340°F.
- 3. Fry the plantains for 3–4 minutes per side, until golden brown and soft in the center.
- 4. Transfer to a paper-towel-lined plate and season lightly with salt if desired.
- 7. Cook the kofta
- 1. Preheat the oven to 375°F (190°C).
- 2. Heat a grill pan over medium-high heat and add the 1 tbsp ghee or cooking oil.
- 3. Sear the kofta for approximately 2 minutes per side, until browned and marked.
- 4. Transfer them to a parchment-lined baking sheet.
- 5. Press the peanut-suya mixture onto the outside of each kofta, creating a thin, even coating.
- 6. Bake uncovered for 8–12 minutes, or until the center of the thickest kofta reaches 160°F (71°C).
- 7. Remove from the oven and rest for 5 minutes.
- 8. Serve
- Arrange the jollof rice on a platter and nestle the beef suya kofta alongside it. Add the fried plantains and fresh tomato, cucumber and red onion.
- Serve immediately.
Notes
- Suya seasoning: Use a Nigerian suya/yaji seasoning you enjoy. Yaji blends vary, so adjust the amount and salt according to the particular blend you're using. Suya seasoning is the defining flavor here; the additional Shisanyama seasoning is deliberately kept small.
- Peanuts: Pulse rather than continuously grinding them. You want a fine, sandy texture—not peanut butter.
- Kofta moisture: The finely grated onion helps keep the beef moist. Mix gently and avoid overcooking.
- Cooking temperature: Ground beef kofta should reach 160°F (71°C) in the center.
- Jollof base: The most important step for a deeply flavored rice is cooking the blended tomato-pepper mixture down sufficiently before adding the rice. Don't stop simply because a particular number of minutes has passed.
- Plantains: Use ripe plantains for sweetness and a soft interior that balances the savory kofta and spicy rice.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tender, Moist Chicken Breasts for Easy Weeknight Meals
Chicken breasts have a reputation for being dry or bland, but with the right technique they can be incredibly tender, juicy, and full of flavor. This recipe uses a simple trick that makes a big difference: a quick marinade made with pickled jalapeño juice. The jalapeño brine acts as a shortcut brine, helping the chicken retain moisture while adding a subtle tangy kick that enhances the seasoning without making the dish spicy.
After marinating, the chicken is pounded to an even thickness so it cooks quickly and evenly. This step is key for juicy chicken breasts because it prevents the thinner parts from drying out while the thicker center finishes cooking. The chicken is then seared in ghee in a hot cast iron skillet, creating a beautiful golden crust and adding a rich, nutty flavor.
Ghee works especially well for this recipe because it has a higher smoke point than butter, allowing the chicken to sear properly without burning. Once the chicken develops that golden crust, it can finish cooking quickly in the oven if needed, ensuring the center reaches the perfect temperature without overcooking the outside.
The final step is one of the best parts: a drizzle of melted ghee combined with the flavorful pan drippings. Spoon this over the rested chicken breasts and finish with fresh parsley and a squeeze of lime for brightness. The result is tender, juicy chicken with layers of flavor — savory spices, a hint of jalapeño tang, and the richness of ghee.
This recipe is simple enough for a weeknight dinner but flavorful enough to serve for guests. Pair it with roasted vegetables, rice, or a fresh salad for a balanced and satisfying meal.
Why This Recipe Works
This chicken breast recipe hits the sweet spot between simplicity and flavor. The pickled jalapeño juice acts as a quick brine, keeping the chicken juicy while adding a subtle tang. Pounding the breasts to an even thickness ensures they cook evenly, while searing in ghee creates a golden, flavorful crust. Finishing in the oven if needed guarantees perfectly cooked, tender chicken every time. These small but deliberate steps make this recipe reliable for weeknight dinners or special meals.
Tips for Juicy Chicken Breasts
Even thickness matters: Use a mallet to flatten the breasts to about ½–¾ inch so they cook evenly.
Don’t skip the brine: Even a short 30–45 minute soak in pickled jalapeño juice keeps the meat moist and adds subtle flavor.
Rest before slicing: Let the chicken rest for 5 minutes after cooking to lock in juices.
Ghee finish: Spoon melted ghee and pan drippings over the cooked chicken for extra richness and a glossy finish.
Serving Suggestions
Serve this juicy chicken breast alongside simple sides like roasted vegetables, garlic mashed potatoes, or a fresh green salad. A squeeze of lime on top brightens the flavors and balances the richness of the ghee. You can also pair it with rice, quinoa, or warm bread to make it a complete, satisfying meal.
Tender, Moist Chicken Breasts for Easy Weeknight Meals
These chicken breasts stay perfectly juicy thanks to a quick brine in pickled jalapeno juice and a golden sear in ghee. Finished in the oven with a drizzle of ghee, they’re tender, flavorful, and ready for any weeknight meal. Quick, simple, and packed with a subtle kick.
Ingredients
- 4 large chicken breasts, patted dry
- 2 tbsps olive oil (for the marinade)
- 1 tbsp pickled jalapeño juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cumin
- 1 tsp chicken seasoning
- 1 tbsp ghee (for searing)
- 1 tbsp ghee (for finishing)
- Fresh parsley, chopped, for garnish
- Fresh lime wedges, for serving (optional)
Instructions
- Pat the air-chilled chicken breasts dry. Place them in a large zip-top bag and use a mallet to gently pound them to an even thickness of about ½–¾ inch (1.3–2 cm). Pounding inside the bag keeps juices from splattering and helps the chicken cook evenly.
- In a bowl, mix your seasonings with a little oil and the pickled jalapeño juice. Add the chicken breasts and turn to coat well.
- Refrigerate for at least 30 minutes, ideally about 45 minutes, and no longer than 60 minutes.
- Remove the chicken from the refrigerator and pat the breasts dry again before cooking.
- Heat a cast-iron skillet over medium-high heat and melt 2 tablespoons ghee.
- Sear the chicken 3–4 minutes per side without moving it, until golden brown. Cook in batches if needed, adding more ghee between batches. Let the first pieces rest on a plate while you cook the remaining chicken.
- Check the thickest part of the chicken with a thermometer. Chicken breasts should reach 165°F (74°C). Because thickness can vary, thinner pieces may already be fully cooked after searing.
- If the chicken hasn’t reached temperature, preheat the oven to 400°F (200°C). Place the chicken in a baking dish with 2–4 tablespoons water, lightly tent with foil, and bake about 5 minutes or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest 5 minutes. Meanwhile, melt 2–4 tablespoons more ghee and combine it with any drippings from the resting plate and skillet. Spoon this over the chicken.
- Top with fresh parsley and serve with fresh lime wedges for brightness.
Notes
- Pro Tip: Pounding the chicken to an even thickness (about ½–¾ inch) helps it cook quickly and evenly, preventing dry spots.
- Brine Tip: The pickled jalapeño juice acts as a quick brine, helping the chicken stay juicy while adding a subtle tangy kick.
- Cooking Tip: Chicken breast thickness varies. Always cook until the internal temperature reaches 165°F (74°C).
Nutrition Facts
Calories
220Fat (grams)
10 gCarbs (grams)
2 gProtein (grams)
30 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.