🇪🇹 Ethiopian beauty Lulia cooks some of Africa's favorite recipes. 💙

Wash the chicken with lemon and water.

Add 2 teaspoons of mixed ginger and garlic paste to the chicken.

Add 2 teaspoons each of thyme, curry, salt, and chicken stock to the chicken.

Add half a cup of water to the chicken and let it simmer for 15 minutes on medium to high heat.

Prepare the sauce for the jollof rice by blending one scotch bonnet, one red bell pepper, one onion, and two small tomatoes until smooth.

Move the cooked chicken to an oven tray, optionally adding juice and honey on top.

Bake the chicken in the oven at 375°F for 20 to 25 minutes until golden brown.

Add the blended mixture to the hot pot and let it simmer for 5 minutes without stirring.

Add a good amount of neutral oil and fry the tomato paste until it darkens.

Add half an onion to the fried tomato paste and mix.

Add the blended tomato mixture and seasonings used for the chicken to the pot.

Add one bay leaf and mix well.

Add the golden juice from the chicken to the pot.

Add 3 cups of thoroughly washed rice and mix.

Add half a cup of water until it's just above the sauce and rice.

Cover with a baking paper sheet and then put the lid on, simmer for 25 minutes on medium heat.

Fry two plantains in the cast iron pan for about 10 minutes on each side until golden brown.

Equipment Needed

Dietary