065 Ghana – Chichinga and Jollof Rice

065 Ghana - Chichinga and Jollof Rice2

Chichinga and Jollof Rice



1½ lbs chicken breast fillet, cut into cubes

2 tbsp olive oil

2 fat cloves of garlic

2 tbsp grated ginger

1 small onion

1 chicken stock cube

1 Maggie cube (optional)

1 large red bell pepper cut in cubes

1 large green pepper cut in cubes

1 large red onion cut in cubes

Suya spice

½ cup grounded roasted peanuts

2 Tablespoons chili powder

1 Tablespoon roasted paprika powder

1 Tablespoon of garlic salt

1 Tablespoon Onion powder

2 maggie cubes (optional)

Salt to taste


1. Blend the ginger, garlic, onion, stock cube seasoning with the oil to form a smooth paste.

2. Add the paste to the chicken and marinate for about an hour.

3. Skewer the seasoned chicken pieces alternating with the peppers and onions and set aside.

4. Combine all the ingredients for the suya seasoning and mix together.

5. Once the suya seasoning is ready, sprinkle some of it on the skewered chicken and grill till it is cooked and browned both sides.

6. Remove from the heat and sprinkle a bit more of the suya powder on it and serve.

Jollof Rice


3 – 4 cups or 600g basmati rice

5 to10 fl.oz olive oil (you may use another type of oil if you choose)

2 heaped tbsp tomato puree

1 onion chopped

2 medium sized onions

2 canned plum tomatoes (or Passata)

2 fat cloves of garlic

A small piece of ginger

4 scotch bonnet chilies (reduce if you don’t like it spicy)

1 stock cube (either vegetarian or otherwise)

1 Maggie cube (optional)

Dried mixed herbs

1 bay leaf

Salt to taste


1. Blend the ginger, garlic, chilies, canned tomatoes and two onions and set aside for later.

2. Heat oil in a non-stick pan and fry the chopped onions till soft and golden brown then add the tomato puree and cook for a further 3-4 minutes.

3. Add the blended tomato and onion mixture from earlier and leave to cook through till the tomato mixture has lost its raw taste and the oil is visible at the top.

4. Add the stock and Maggie cubes, bay leaf and a sprinkle of the mixed herbs.

5. Leave to simmer for about 3 minutes while you rinse the rice to remove excess starch.

6. When rice is rinsed, add to the sauce stirring it to make sure nothing is sticks to the bottom.

7. Now add 2 cups of water to the rice and sauce mix and stir, add salt to taste and cook till the water is almost evaporated.

8. Now, cover and simmer on a low heat till rice is fully cooked.

9. Serve with fried plantain and a crisp green leaf salad on the side.

Original recipes found here:



Author: martymadeitproductions

A Home Chef's Journey

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