Ingredients for base sauce:

1 scotch bonnet, deseeded

2 x 400g chopped tinned tomato,

1tbs tomato puree

2 inches fresh ginger

1 clove garlic

1 tsp dried chilli flakes

X 1 roughly chopped medium onion

1 tsp cooking salt

Blitz all the above ingredients together to make your base sauce


To make jollof sauce:

2 tbs jollof dry mix

3-4 tbsp veg oil

1 tsp curry powder

1 tsp chilli powder

1 medium cooking onion finely diced

Base sauce

In heavy based frying pan sauté 1 onion in 2tbs oil - once translucent add the curry and chilli powder and stir in well - when evenly coated add another 1-2 tbs oil - allow to heat before gradually adding the Jollof spice mix. Once all the spices are blended add the base sauce and cook on a medium low heat for 1hr 30mins before adding 250ml water to deglaze the pan and rehydrate the sauce - cook for a further 15mins -20mins. Once cooked remove half the sauce to cook the rice and leave the other half in the pan to add your meatballs to later.


250g lean mince beef (should make 10 x 25g balls)

1 tbsp suya spice mix

1 whole small red onion finely diced

1 tbs groundnut or coconut oil

1/2 tsp salt

½ tsp Crushed grains of paradise or course ground Black pepper

500ml jollof sauce

Heat oven to 180 degrees for 20 mins whilst preparing the meatball mix.

Sauté the onion then mix in Suya spice - when evenly cooked and coated drain off excess oil. Allow to cool. In a large mixing bowl throughly mix together all the ingredients and form plum size meatballs. Place on a baking tray and cook in the oven for around 10-12mins before adding to the Jollof sauce in the pan to cook for a further 10mins.


While the meatballs are cooking, wash 200g rice throughly, at least three times to remove excess starch.

Add the washed rice to a saucepan just covered with water and a little salt to taste added - cook on a medium heat for 5-6 mins until the water starts bubbling, at this point the grains should be opened up a little so you can add your 500ml Jollof sauce. Stir through until all grains are evenly coated. Place a lid or foil over the pan and cook rice on medium for 15-20 mins until all liquid is absorbed.

Plate meatballs on top of rice and serve alongside your choice of vegetables.


2 white garden egg (aubergine)

50g okra

1 bunch of spinach 75g

2 tbsp coconut oil (30g)

1/2 finally diced red onion

1 inch of African ginger

1 pinch of sea salt

1/2 tsp chilli flakes


1. Cut garden eggs and okra into thin discs – can use mandolin.

2. Wash spinach.

3. In a frying pan add coconut oil. When oil is hot, add onions – when they begin to cook add garden eggs, spinach, and okra to the pan. Add the sea salt, ginger and chili flakes and stir.

4. Cook until spinach is wilted, and garden eggs start to brown.