Culinary Guides

This dish marries two traditions: the deep, smoky tomato and pepper base of West African jollof rice and the slow, creamy build of an Italian risotto, all crowned with suya-spiced shrimp. It takes a little attention at the stove, but the payoff is a bowl with real depth and a warm, steady heat.

Ingredients

For the stew

• 1 lb Roma tomatoes (455 g), chopped
• 1/2 medium red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 habanero pepper
• 1 bay leaf
• 1/4 cup vegetable oil (60 mL)
• 1 teaspoon dried thyme
• 1 teaspoon curry powder
• 2 Maggi seasoning cubes

For the risotto

• 2 tablespoons olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup arborio rice (200 g)
• 1/2 cup dry white wine (120 mL)
• 3 cups chicken stock (720 mL), hot
• Kosher salt to taste
• 2 tablespoons unsalted butter

For the suya-spiced shrimp

• 1 lb large prawns (455 g), peeled and deveined, tails left on
• 3 teaspoons suya spice
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Fresh flat-leaf parsley, for garnish
• Salt to taste
• 1 fried sweet plantain, for serving

Directions

Make the stew

1. Blend the tomatoes, red onion, bell pepper, and habanero until smooth.
2. Pour the puree into a medium pot over medium high heat, add the bay leaf, bring to a boil, and cook 10 to 15 minutes, stirring, until reduced by about half.
3. Add the vegetable oil and cook 10 to 15 minutes more, stirring often, until the sauce thickens and darkens.
4. Stir in the thyme and curry powder, crumble in the Maggi cubes, and cook 10 minutes more. Set aside.

Make the risotto

1. Heat the olive oil in a skillet over medium heat and cook the yellow onion 3 to 5 minutes until soft.
2. Stir in the garlic and tomato paste and cook until the paste turns deep brick red, about 5 minutes.
3. Add the arborio rice and toast, stirring, about 2 minutes until well coated.
4. Pour in the white wine and cook until it is mostly evaporated.
5. Add the hot stock one ladle at a time, stirring until each is absorbed, until the rice is creamy and tender but firm.
6. Stir in the jollof stew, then take off the heat and season with salt.
7. Stir in the butter until melted and glossy.

Make the shrimp and serve

1. Toss the prawns with the suya spice until well coated.
2. Heat the olive oil in a skillet, cook the garlic about 30 seconds until fragrant, then add the prawns and cook, flipping once, until pink and opaque, 4 to 5 minutes.
3. Sprinkle with parsley. Divide the risotto between two warm plates, top with the shrimp, and serve with fried plantain.

Grower's tip: a jollof base wants a thick, meaty tomato, so grow paste types like Roma or San Marzano rather than watery slicers. They carry less juice and more flesh, so the stew cooks down to a deep, concentrated red in half the time.

The soul of this dish is the stew, and it grows in one summer bed. Sow paste tomatoes, a few bell and habanero peppers, and some onions, and you have the base ready to blend.