Nigerian Ofe Akwu Jollof Rice with Black-Eyed Peas and Coconut Milk

How to Make It

1. 1

   Marinate and Par-Cook the Chicken

   Rinse chicken thighs and pat dry. In a bowl, combine chicken with half the minced garlic, grated ginger, dried thyme, half a teaspoon of turmeric, and a pinch of sea salt. Mix well and allow to marinate for at least 15 minutes (or overnight in the fridge for deeper flavour). Place marinated chicken in a pot with 250ml of low-sodium stock and steam-cook on medium heat for 20 minutes until nearly cooked through. Reserve the stock from cooking — this becomes your cooking liquid. Remove chicken and set aside.

   Tip: Par-cooking the chicken separately reduces fat content in the final dish and ensures the rice cooks evenly without the chicken becoming dry.
2. 2

   Build the Tomato-Pepper Base

   Blend the plum tomatoes, red bell pepper, scotch bonnet (if using), and half the onion into a smooth purée. Set aside. In a large, heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onions and sauté for 3–4 minutes until softened and translucent. Add the remaining minced garlic and cook for 1 minute. Pour in the tomato-pepper purée and stir well. Cook uncovered on medium-high heat for 10–12 minutes, stirring frequently, until the tomato paste has reduced, darkened slightly, and the oil begins to float on top — this is the classic Nigerian 'frying down' step that removes bitterness.

   Tip: Do not rush the tomato frying step. Properly fried-down tomato base is the foundation of authentic Nigerian jollof flavour and also improves digestibility.
3. 3

   Add Spices, Coconut Milk, and Palm Concentrate

   To the fried tomato base, add the remaining turmeric, ground crayfish, ground ehuru (if using), crumbled half seasoning cube, and bay leaves. Stir everything together for 1 minute to bloom the spices. Add the palm fruit concentrate and stir to incorporate. Pour in the light coconut milk and the reserved chicken stock plus the remaining 250ml fresh stock. Stir well and bring to a gentle boil.

   Tip: Using only 2 tablespoons of palm concentrate (rather than full palm soup) keeps saturated fat within heart-healthy limits while preserving that signature Nigerian depth of flavour.
4. 4

   Add Rice and Peas, Then Simmer

   Add the rinsed brown rice and drained black-eyed peas to the pot. Stir gently to combine everything evenly. Nestle the par-cooked chicken pieces into the rice mixture. Taste the cooking liquid and adjust salt minimally if needed. Bring to a boil, then reduce heat to low. Cover the pot tightly — use foil under the lid if necessary to trap steam. Cook on low heat for 25–30 minutes, checking after 20 minutes to ensure the rice is absorbing liquid without burning at the bottom.

   Tip: Brown rice requires more liquid and time than white rice. If the rice looks dry before it is fully cooked, add warm stock or water in small increments — 50ml at a time.
5. 5

   Steam-Finish and Add Greens

   Once the rice is cooked and liquid has been absorbed, scatter the chopped uziza leaves (or spinach) over the top of the rice without stirring. Replace the lid and allow the pot to sit off the heat for 5 minutes. The residual steam will wilt the greens perfectly without overcooking them, preserving their nutrients and vivid colour. After 5 minutes, gently fold the greens through the rice.

   Tip: Uziza leaves contain antioxidants and are traditionally used in Nigerian medicine. Spinach is an excellent substitute if uziza is unavailable — both add iron, folate, and fibre.
6. 6

   Rest, Garnish, and Serve

   Remove bay leaves and discard. Allow the pot to rest uncovered for 3–5 minutes — this helps the rice grains separate and develop that prized slightly smoky base (the Nigerian 'party jollof' crust). Serve in individual bowls, garnished generously with sliced spring onions and fresh diced tomato. Each serving should include one piece of chicken, a good scoop of rice and peas, and a vibrant topping of fresh garnish.

   Tip: For a complete clinical nutrition plate, serve alongside a simple cucumber and garden egg salad dressed with lemon juice to increase vegetable intake, lower glycaemic load, and add hydration to the meal.