Guys, I need help.
No seriously. Of recent, I’ve become obsessed with suya flavored food. I don’t know whether it developed because I ate an unhealthy amount of suya while I was in Lagos this year, or because once I bought too many packs of suya spice. Regardless, I’ve made at least 8 different suya flavored recipes. It’s disgusting.
Not the taste, of course. Just that I’ve made so many recipes. It’s a wonder I haven’t made any suya-flavored drinks yet.
Anyway, for this recipe, I couldn’t decide whether to create it using fish or chicken. So I thought – eh, what the heck, I’ll do both. I had more than enough suya spice to go round anyway.
Which one tasted better? You’ll have to try it for yourself to know.
You know I love you.
I mean, Tatashey.
- 1 cup cooked ofada rice (or brown rice)
- Chicken breast (sliced) OR 1 fish fillet (any kind of fish - I used Red Snapper)
- 1/4 teaspoon salt
- 4 tablespoons suya spice
- 2 teaspoons vegetable oil
- 1 small carrot
- 1/4 cup crushed plantain chips
- Preheat oven to 400F (~200C)
- Spice chicken breast or fish fillet with suya seasoning and salt. Add oil and mix
- Place chicken on a baking pan lined with aluminum foil and bake in oven for 20minutes or until fully cooked and golden brown on both sides
- OR Fry the fish in a lightly greased pan till fully cooked
- Peel and julienne carrots and avocado (i.e. cut into long matchsticks)
- Spread rice in a rectangular shape over cling film/plastic wrap
- Place chicken/fish, carrots and avocado in the center
- Roll one side of the rice over the other and peel back the plastic wrap
- Sprinkle crushed plantain chips over the rice and place the plastic wrap back
- Mold and compress the roll then slice with a sharp knife
- Remove the plastic wrap and serve on a plate
- Ofada rice should be cooked in salt and water without parboiling (removing starch) so that it remains sticky. Cool rice to room temperature before wrapping