Bursting with flavours from West-Africa, this is the bowl you never thought you needed! Our signature Best Body Africa honey-suya marinade coated on juicy, succulent chicken will have you licking your plate dry.
Paired with a spicy jollof made from one of Africa’s staple grains- millet- be prepared for an overall nourishing experience. Of course, you can’t have a West African inspired bowl without plantain and a spicy sauce to bring all the flavours together.
What is suya spice?
Suya is a West-African spice mix made from ground peanuts, chillis, ginger and other spices. It is typically used to marinate meat.
Where to buy suya?
You can buy suya pre-made or make it yourself. We bought suya pre-made from an Afro-Caribbean store.
Our Honey-Suya Marinade
This classic BBA marinade is a favourite! It works very well with chicken but you can use it to coat any type of protein from meat, fish to legumes!
Different components of the recipe
- Honey suya chicken- our delicious marinated grilled chicken to provide the essential protein needed…and flavour!
- Grilled plantain- what’s a West-African meal without plantain??
- Millet jollof- rich in fibre and flavour for fullness and to aid digestion among other health benefits!
- Shito- Ghanaian black pepper sauce which you can buy from any Ghanaian store
- Spinach- leafy greens are always a great addition to a savoury recipe for added protein, iron and other nutrients!
Honey-Suya Chicken + Millet Jollof Bowl
- 4 chicken thighs skinless
- 2 tbsp honey
- Salt to taste
- 2 tbsp suya powder
- 1/2 tbsp chilli powder
- 2 tbsp ginger
- 10 garlic cloves
- 1 cup millet white pearl
- 2 onions
- 3 tbsp oil
- Chillis your choice
- 1 tbsp thyme
- 2 cups water
- 6 tomatoes
- 2 tbsp tomato paste
- 1 plantain medium
- 2 cups spinach
- 1 tbsp shito
- Mix suya powder, honey, ½ tbsp ginger, chilli powder, 2 chopped/minced garlic cloves and salt to taste in a bowl.
- Add your chicken thighs to a baking tray lined with foil and pour your chicken marinade over the chicken, coating thoroughly. Cook straight away or marinate overnight.
- Grill in the oven at 180*C for 30 minutes or until fully cooked, flipping halfway through.
- Chop 1 onion and add to a medium-sized pot with 3 tbsp oil. Cook until translucent.
- Add tomato paste and cook for 3 minutes, stirring regularly.
- Blend 1 chopped onion, chopped tomatoes, 1 tbsp ginger 8 cloves garlic and chillis.
- Add blended mixture to your pot with salt to taste, thyme and bay leaves.
- Cover the pot and cook on a medium heat for 15 minutes, stirring regularly.
- Add your millet and water.
- Cover your pot lid with foil and cover the pot, cooking on a low to medium heat for 30 minutes or until the millet is soft. Stir occasionally with a fork.
- Slice your plantain lengthways in four.
- Preheat your oven to 180*C and place plantain slices on a grill tray. Cook for 30 minutes, flipping halfway through.
- Wilt your spinach in a dry pan over a medium heat.