Suya Shrimp Jollof Risotto

This vibrant dish is a delightful fusion of West African and Italian flavors. Creamy arborio rice cooked risotto-style gets infused with a rich and savory tomato stew reminiscent of Jollof rice. Succulent suya-spiced shrimp add a burst of smoky spice, making this a truly unique and flavorful meal.

Yields: 2 servings

Cooking Time: About 1 hour

• Ingredients:

• For the Jollof Stew:

* 1 pound Roma tomatoes (chopped)
* ½ medium red onion (chopped)
* 1 red bell pepper (seeded and chopped)
* 1 habanero pepper (or Scotch Bonnet pepper, stemmed) – adjust based on spice preference
* 1 dried bay leaf
* ¼ cup vegetable oil
* 1 teaspoon dried thyme
* 1 teaspoon curry powder
* 2 Maggi seasoning cubes

• For the Jollof Risotto:

* 2 tablespoons olive oil
* ½ medium yellow onion (diced)
* 2 cloves garlic (minced)
* 2 tablespoons tomato paste
* 1 cup arborio rice
* ½ cup dry white wine
* 3 cups hot chicken stock
* Kosher salt (to taste)
* 2 tablespoons unsalted butter

• For the Suya-Spiced Shrimp:

* 1 pound large prawns (peeled, deveined with tails on)
* 3 teaspoons suya spice
* 1 tablespoon olive oil
* 2 cloves garlic (minced)
* Chopped fresh flat-leaf parsley (for garnish)
* Kosher salt (to taste)

• For Serving:

* 1 fried sweet plantain (optional)

• Instructions:

1. Make the Jollof Stew: In a blender, combine the chopped tomatoes, onion, bell pepper, and habanero pepper. Blend until smooth.

2. In a medium pot over medium-high heat, add the tomato puree and bay leaf. Bring to a boil, then simmer for 10-15 minutes, stirring occasionally. You want the water to cook off and the sauce to reduce by about half.

3. Add the vegetable oil and fry the sauce for an additional 10-15 minutes.

4. Stir in the thyme, curry powder, and crumble in the Maggi cubes. Cook for another 10 minutes. Remove the pot from heat and set aside.

5. Make the Jollof Risotto: Heat olive oil in a medium skillet over medium heat. Add diced onion and cook for 3-5 minutes, until softened. Add garlic and tomato paste, cooking for another 5 minutes until the tomato paste deepens to a brick-red color.

6. Add the arborio rice and saute until well coated with the tomato oil. Deglaze the pan with white wine, letting it reduce until almost dry.

7. Gradually add the hot chicken stock, one ladleful at a time, allowing the rice to absorb the liquid before adding another ladleful. Continue this process until the rice is cooked through but still has a slight bite, around 20-25 minutes. The risotto should be creamy and moist, not runny.

8. Stir the Jollof stew into the cooked risotto and season with salt. Remove from heat and stir in the butter until melted and incorporated.

9. Make the Suya-Spiced Shrimp: In a bowl, toss the shrimp with the suya spice until well coated.

10. Heat olive oil in a separate skillet over medium heat. Add garlic and shrimp, cooking for 4-5 minutes, flipping once, until the shrimp are pink and opaque. Season with salt and sprinkle with parsley.

11. Assemble and Serve: Divide the creamy Jollof risotto between two plates. Top each serving with the succulent suya-spiced shrimp. Enjoy alongside a fried sweet plantain for a complete and delightful meal!