Jollof Risotto With Suya-Spiced Shrimp

Spice up your life with a delicious Jollof Risotto recipe for Black History Month. This dish combines the rich flavors of Jollof rice with the creamy texture of risotto and the bold taste of suya-spiced shrimp.

Ingredients

Stew

• 1 lb Roma tomatoes (455 g), chopped
• ½ medium red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 habanero pepper
• 1 bay leaf
• ¼ cup vegetable oil (60 mL)
• 1 teaspoon dried thyme
• 1 teaspoon curry powder
• 2 Maggi seasoning cubes

Risotto

• 2 tablespoons olive oil
• ½ medium yellow onion, diced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup arborio rice (200 g)
• ½ cup dry white wine (120 mL)
• 3 cups chicken stock (720 mL), hot
• Kosher salt to taste
• 2 tablespoons unsalted butter

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 Vegetables:
   In a blender, combine the tomatoes, red onion, bell pepper, and habanero. Blend until smooth.
2. Cook the Puree:
   Pour the tomato puree into a medium pot set over medium-high heat. Add the bay leaf. Bring to a boil and cook for 10-15 minutes, stirring occasionally, until the water has cooked off and the sauce is reduced by about half.
3. Fry the Sauce:
   Add the vegetable oil and continue to cook for 10-15 minutes more, stirring frequently. The sauce should thicken and darken in color.
4. Season the Sauce:
   Add the thyme and curry powder, then crumble in the Maggi cubes. Cook for another 10 minutes, stirring occasionally. Remove from the heat and set aside.

Make the Risotto

1. Sauté the Onion:
   Heat the olive oil in a medium skillet over medium heat. Add the diced yellow onion and cook for 3-5 minutes until softened.
2. Add the Garlic and Tomato Paste:
   Stir in the minced garlic and tomato paste. Cook until the tomato paste is deep brick-red in color, about 5 minutes.
3. Toast the Rice:
   Add the arborio rice to the skillet and sauté until the rice is well-coated with the tomato oil, about 2 minutes.
4. Deglaze with Wine:
   Pour in the white wine and cook, stirring until the wine is mostly evaporated and the pan is almost dry.
5. Add the Stock:
   Add 1 ladle of hot chicken stock to the rice. Stir continuously until the stock is absorbed and the pan is almost dry. Repeat this process, adding stock one ladle at a time, until the rice is tender but firm to the bite. The risotto should be creamy but not runny.
6. Incorporate the Stew:
   Add the prepared Jollof stew to the risotto and stir to combine. Remove the risotto from the heat and season with salt to taste.
7. Finish with Butter:
   Stir in the unsalted butter until melted and fully incorporated. This adds a rich, creamy texture to the risotto.

Make the Shrimp

1. Season the Shrimp:
   Toss the prawns with the suya spice until well coated in a medium bowl.
2. Cook the Shrimp:
   Heat the olive oil in a medium skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the prawns and cook, flipping once, until they are pink and opaque, about 4-5 minutes.
3. Garnish:
   Remove the pan from the heat and sprinkle the shrimp with fresh parsley.

Serve

1. Plate the Risotto:
   Divide the Jollof risotto between 2 warm serving plates.
2. Top with Shrimp:
   Arrange the suya-spiced shrimp on top of the risotto.
3. Serve with Plantains:
   Serve with fried sweet plantains on the side for a delicious and complete meal.

Enjoy your flavorful and spicy Jollof Risotto with Suya-Spiced Shrimp, a dish that celebrates rich culinary traditions and vibrant flavors!