Jamaican Jerk Chicken Wings

Today I'm cooking a Caribbean meal for my daughter's 40th Birthday.  

The menu includes

Jamaican Jerk Chicken Wings

Dominican Rice and Beans

African Fried Cabbage

Sweet Plantains 

Jamaican Jerk Chicken Wing

If you're looking to spice up your culinary repertoire, these Jamaican Jerk Chicken Wings are just the ticket. Packed with flavor and a hint of heat, they're perfect for a backyard barbecue or a cozy indoor feast. This recipe brings the vibrant taste of the Caribbean right to your plate.

Chicken wings are the star here, serving as the perfect canvas for the jerk marinade. The combination of spices and aromatics transforms them into something special. Olive oil helps to blend the marinade and keeps the wings moist. Soy sauce adds a salty and umami depth. Lime juice brings freshness and a zesty kick. You'll find brown sugar balances the heat and adds a subtle sweetness.

The magic of jerk seasoning lies in its spices: allspice provides a warm, fragrant foundation, while thyme adds an earthy note. Cinnamon and nutmeg contribute a hint of warmth and sweetness. Cayenne and black pepper give it a kick, perfectly balanced by a bit of salt. Garlic and scallions bring aromatic depth, and the habanero pepper adds fiery heat — adjust the amount to suit your taste.

Jamaican Jerk Chicken Wings Tips & Tricks

For a milder version, use only half the habanero pepper.

If you don't have a grill, bake the wings in the oven at 400°F for about 30-35 minutes.

For extra crispy skin, pat the wings dry before marinating.

Why These Jamaican Jerk Chicken Wings Work

During marinating, the jerk paste doesn't just sit on the chicken; it soaks in. The soy sauce and lime juice seep into the meat, loosening the muscle fibers so the wings cook up juicy rather than dry. Oil coats the outside, so the spices and garlic stick well and stay on the wings instead of falling off on the grill.

Over a few hours, the allspice, thyme, cinnamon, nutmeg, and peppers spread through the meat, not just the skin. Brown sugar melts into the paste and clings to the wings. Once the wings hit the hot grill, the sugar-and-oil mixture starts to brown and darken, giving the wings a deep color and a slight char.

As the wings cook, the fat under the skin slowly melts, basting the meat from the inside. Turning them now and then keeps one side from burning and lets all that spice paste cook onto the surface. By the time they come off the grill, the outside is a little crisp and smoky, while the inside stays moist and tender.

Ingredients

2 lbs chicken wings

2 tbsp olive oil

1 tbsp soy sauce

1 tbsp lime juice

2 tsp brown sugar

1 tbsp ground allspice

1 tsp dried thyme

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp salt

4 cloves garlic, minced

2 scallions, chopped

1 habanero pepper, seeded and chopped

Step-by-step Instructions

1. In a blender, combine olive oil, soy sauce, lime juice, brown sugar, ground allspice, dried thyme, cinnamon, nutmeg, cayenne pepper, black pepper, salt, garlic, scallions, and habanero pepper. Blend until smooth.

2. In a large bowl, toss the chicken wings with the jerk marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.

3. Preheat your grill to medium-high heat.

4. Grill the wings for 20-25 minutes, turning occasionally, until they are cooked through and have a nice char.

5. Remove from the grill and let rest for a few minutes before serving.

Serving Ideas for Jamaican Jerk Chicken Wings

These wings pair beautifully with a crisp coleslaw or a fresh green salad. A side of coconut rice or plantains would enhance the Caribbean theme. For dipping, a cooling ranch or blue cheese sauce can balance the heat.

Dominican Rice and Beans

Ingredients

Long or extra-long grain white rice – I usually use Canilla or jasmine rice, depending on what I have in the pantry. Both cook up fluffy and separate, which is what you want for moro.

Red beans – pinto beans are most commonly used, but you can also use kidney, pink, or even cranberry beans. 

Sofrito is where the dish's flavor begins. It's a blend of green peppers, onions, garlic, and cilantro. You can make it from scratch or use a pre-made version if that's easier.

Tomato sauce – you won't really taste it once everything's cooked, but it adds a little flavor and helps give the rice its color. 

Adobo and sazón – these are dry seasoning blends that are staples in Dominican and Caribbean kitchens. Adobo is usually a mix of salt, garlic, and pepper. Sazón adds color and boosts flavor — look for one with annatto or saffron (usually in a yellow-and-orange box) if you can find it.

Other seasonings – I usually add cumin, dried oregano, and a bouillon cube. No need to add salt unless you taste the broth and feel like it needs more — the sazón, adobo, and bouillon usually cover it.

Green olives are optional, but I highly recommend adding them. Moro is usually pretty mild, and the olives add a briny, sharp flavor. You can even add a teaspoon or two of olive juice—just skip the extra salt if you do.

50MINS Total Time $2.67 Cost Per Serving 

Dominican White Rice or Long Grain White Rice 4 cups

Long Grain White Rice Water 5 cups Water

Salt 2 Tbsp

Corn Oil 1/3 cup

Dominican Black Beans 1 can (29 oz)

Corn Oil 2 Tbsp

Onion 4 Tbsp

Chopped Onions

Garlic 1 tsp

Minced Garlic

Assorted Color Bell Peppers 1/2 cup

Chopped Assorted Color Bell Peppers, Red and Green

Lime 1/2  juiced

Soy Sauce 1 Tbsp

Distilled White Vinegar 1 Tbsp

Adobo Seasoning 2 Tbsp

Ground Oregano 1 Tbsp

Sliced Spanish Olives 2 Tbsp

Tomato Sauce 1 can (8 oz)

Fresh Cilantro 4 Tbsp Chopped 

Water 29 fl oz. Fill the can that the beans came in

Cooking Instructions

In a large pot over high heat, bring Water (5 cups) to a boil after adding the Salt (2 Tbsp).

Step 2: Once boiling, add the Long Grain White Rice (4 cups) and stir well.

Step 3: Bring to a boil again while stirring frequently.

Step 4: Once water evaporates, lower the heat to low and add Corn Oil (1/3 cup). Stir well and cover.

Step 5: Cook on low for 25 minutes. Do not uncover

Step 6: After 25 minutes, uncover, stir, and fluff up the rice. Cover again and cook for another 5 minutes.

Step 7: In a large saucepan, over medium heat, add Corn Oil (2 Tbsp). Heat for about 2 minutes.

Step 8: Add Onions (4 Tbsp) and stir for about 1 minute. Then add Garlic (1 tsp) and stir for another minute.

Step 9: Add Assorted Color Bell Peppers (1/2 cup), juice from Lime (1/2), Soy Sauce (1 Tbsp), Distilled White Vinegar (1 Tbsp), Adobo Seasoning (2 Tbsp), Ground Oregano (1 Tbsp), and Olives (2 Tbsp). Stir well.

Step 10: Add the Tomato Sauce (1 can) and Fresh Cilantro (4 Tbsp). Stir well.

Step 11: Add the Black Beans (1 can) and Water (29 fl oz), and bring to a boil.

Step 12: Once boiling, reduce the heat to a simmer and cook for about 10 minutes.

Step 13: With a strainer or fork, crush some of the beans over the saucepan, then return them. This will thicken up the beans a bit. So you can do this as much as you'd like.

Step 14: Cook until beans reach the desired thickness or consistency. Serve together with white rice.

Shredded cabbage stir-fried with curry spices, tomatoes, and carrots until tender-crisp in this quick African-inspired side dish that's ready in 25 minutes.

Fried Cabbage- 

Forget boring boiled cabbage—this curried version transforms the humble vegetable into something you'll actually crave.

Onions sizzle in oil until golden, then tomatoes break down with curry powder to create a fragrant base that coats every strand of cabbage.

Carrots add sweetness and color while bell peppers contribute a fresh snap, and the whole thing cooks just until the cabbage still has a bit of bite.

Serve this alongside grilled chicken, rice and beans, or any protein that could use a vibrant, spiced companion.

Kitchen Tips

Don't overcook; the cabbage should stay slightly crunchy for the best texture

Cut vegetables uniformly so they cook at the same rate

Adjust curry powder to your heat preference (start with ¼ teaspoon if unsure)

A splash of vinegar or lemon juice at the end brightens all the flavors

Ingredients

1SMALL ONIONfinely chopped

6TABLESPOONS VEGETABLE OIL

1 LARGE TOMATO sliced

½ TEASPOON SALT

½ TEASPOON CURRY POWDER

1 MEDIUM CABBAGE shredded *

2 CARROTS sliced into rounds

1 EACH GREEN BELL PEPPER chopped

Directions

Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching.

Add tomatoes, salt, and curry powder, and continue to stir-fry for 3 minutes.

Add cabbage, carrots, and pepper, and mix well.

Pour in about ½ cup of water.

Cover the pot, reduce the heat, and simmer until the liquid is absorbed and the cabbage is still slightly crunchy.

Receipe Credit Reference:

Meet Belqui

Hi, I'm Belqui, and I'm a Food Blogger and UGC Creator based in Arizona.

I create delicious dishes with a personal twist while helping brands build a growth-driving social media strategy with authentic, engaging content

I'm a marketing professional and an Autism mom, who knows what it takes to deliver quality content quickly and gracefully. Cooking brings me joy and purpose, and I love sharing it with my family, friends, and the Internet at large through my website and social media. 

Proudly of Dominican descent, I was born in New York City and raised between the Dominican Republic and NYC. Now living in sunny Arizona (sunny days are my thing, btw), you'll find my Caribbean and American upbringing influencing my clever twists on classic recipes from all over the world!

History Mama Wovei, the “Elder Mother” and Oryza glaberrima,

How rice shaped the American South, 8 March 2021, Michael W Twitty

Just before the American Revolution, a woman whose name I may never know disembarked a ship in the harbour of Charleston, South Carolina, destined for a rice field. She was a member of the Mende people of Sierra Leone. Her back bore the letters "R.A.C.E." – Royal African Company of England – seared into her flesh with a brand. The ship on which she was brought started its journey in Liverpool or London and made its way south along the Upper Guinea Coast. It waited at Bunce Island in the Sierra Leone estuary, bobbing in the water, waiting for supplies and a cargo of "choice healthy slaves" that would be sold at auction by scramble on the deck or by the wharf when it landed at its final destination: the swampy, moss-draped Carolina Lowcountry.

The journey of rice to the US is the journey of the people whose labour and knowledge led to its successful cultivation. Between 1750 and 1775, the bulk of more than 50,000 enslaved Africans were kidnapped from the aptly named Rice Coast, the traditional rice-growing region between Guinea and Guinea-Bissau and the western Ivory Coast, where part of my African forebearers are from, and whose heart is in modern-day Sierra Leone and Liberia. Because rice was not indigenous to the Americas and plantation owners did not know how to cultivate it, enslaved Africans were brought to fuel its production, feeding the US' eastern seaboard, Britain, and provisioning many parts of the British Caribbean. 

In the antebellum South, if cotton was the king of commodities, then rice was the queen. And the queen brought incomparable economic power, transforming Charleston and later Savannah into thriving cosmopolitan ports.

 Mama Wovei, the “Elder Mother”

The women who brought this know-how were precious cargo. In their heads rested more than four millennia of experience, from the days of rice being gathered wild to its domestication around 3,000 years ago. And in their wombs lay the potential for centuries of wealth for their slaveholders at the expense of human dignity and the US' "democratic experiment" their descendants would ironically lay the economic foundations of.

US colonists purposefully kidnapped Africans from the "Rice Coast" because of their extensive knowledge of rice cultivation (Credit: Chronicle/Alamy)

Long before their arrival, there was likely Oryza glaberrima, or "African rice" – one of only two main species of cultivated rice in the world, along with Oryza sativa, or "Asian rice". Indigenous to sub-Saharan Africa and brought by enslavers on the Middle Passage, African rice was used to feed the enslaved from Senegambia in the late 1600s, as well as the famous "seed from Madagascar, an Asian variety of rice. 

By the 18th Century, at the encouragement of Europeans, Asian rice varieties had spread across West Africa on coastal plantations, allowing enslavers to provision slave ships with both types of rice to feed their colonies in the New World.

Indigenous rice from Africa was brought by enslavers to feed the New World

The difference between rice at home in West Africa and rice in the American South was more than just freedom versus enslavement. There were new dangers, from pathogens and parasites to alligators and snakes to sunrise-to-sunset labour patterns that added hours beyond the equatorial 12-hour day. Surrounding these pains were the threats of punishment, torture, sale, and separation from loved ones. It was bad enough to be in exile, but to constantly have social and spiritual ruptures impacting this new existence created an aspect of almost-constant terror.

While the labour of producing rice made others extremely wealthy, these men and women's persistence was undergirded by immense private joy. In their world, the shared tasks allowed the most experienced and quick-working enslaved labourers some time to cultivate their own rice patches and gardens, and hunt and fish on time away from their "task" or assigned acreage of rice. They used their mortars and pestles that pounded the rice in the same communicative musical ways as their African foremothers. They wove baskets; carved pestles; knitted nets to catch fish, shrimp, and crabs; and built coops from palmetto stalks to raise the chickens and guinea fowl (also arrivals from West Africa) that pecked in their yards. These animals were served with the rice – West African recipes that morphed to suit the plantation world. All of it was an unsubtle affront to exploitation and assimilation. It was a resistance that was easily ignored but pervasive.

Enslaved Africans quietly maintained their strong rice culture and morphed West African recipes to suit the plantation world (Credit: EyeEm Alamy)

Not long after the nameless woman's arrival, thousands upon thousands of enslaved African South Carolinians made their escape to the British line during the Revolutionary War (1775-1783). She was not likely one of them, probably with one or two children that would prevent her from easily escaping. Many would end up in Nova Scotia, Canada, or would end up back in her homeland of Sierra Leone. As the planters regained control after the revolution, a new variety of rice would emerge, guaranteeing enslavement would go nowhere until the Confederacy's surrender: Carolina Gold. Carolina Gold still has mysterious origins, but genetic research from 2007 suggests it may have come from a Ghanaian variety named Bankoram, one of 20 landraces with which Carolina Gold shares genes.

Genetic research suggests Carolina Gold may have come from a Ghanaian rice variety

From the kitchens of the Lowcountry, Carolina Gold would eventually entice diners with influences drawn from the indigenous peoples of the Southeast US, as well as the traditions of southern England, French Huguenots, Germans of the Palatinate, the Spanish, and Sephardic Jews, the latter two bringing in culinary influences from Moorish Spain and older contributions from the Middle East.

However, the most important cultures of the Carolina rice kitchen were the people doing most of the cooking: the Mende, Temne, Fula, Limba, Loma, Bassari, Sherbro, Kru, Balanta, and other West African peoples, as well as the Afri-Creoles of Barbados, the mother colony of Carolina. Parallel with a similar rice tradition in southern Louisiana and the Lower Mississippi Valley – also established by colonial powers; in that case, the French – it was the culinary experience of centuries in Africa that would shape a cuisine that would come to define the American South.

In the rice kitchens of the American South, Africans introduced the preference that once the rice was steamed, each grain was meant to be cooked separately from the others, each on its own. The only rice that was cooked until sticky was used to make fritters like calas, sold hot and fresh on the streets of New Orleans, or to make pudding or any number of breads or sweets. Rice for savoury purposes was nearly always paired with the Afri-Creole "trinity" of tomatoes, onions, and bell or hot peppers, or was laid out as the bed for traditional West African staples like okra, peanuts, black-eyed peas, greens, or stews made from a combination of these or starring seafood or chicken. My grandmother and my mother, my best culinary teachers, passed down to me recipes like Country Captain (a Southern response to curry-based dishes brought by British traders via India), rice steamed with the trinity, and one-pot meals of smothered chicken and rice.

To this day, when I cook my rice, every grain is separate and distinct. When I made my pilgrimage to Sierra Leone in 202,0 where my ancestors came from, I watched the painstaking process used to process rice. The people were extremely proud of their relationship with the crop. From the pounding and beating in the mortar with the tall, long pestles to the confidence they used to winnow the grain with the beautiful grass baskets that mirror the ones sold in Charleston and Savannah, I felt the deep connections with the Lowcountry. Every single time it ended up in fragrant, plump grains that were separate, soft with a body you could feel on your teeth.

You can eat and enjoy food and still comprehend the chain of human experience that led to your plate.

After 20 years steeped in this work, researching, travelling, and cooking, I have realised you can eat and enjoy food and still comprehend the chain of human experience that led to your plate. The point is not that the traumas incurred outweigh the urge to eat or the hunger for texture or flavour. Alongside survival and the desire for food that satisfies us, the next need we have is to give meaning to our material culture. One ingredient may not mean the same thing to someone else, or it may tell a very different story.

My story is told in many ingredients, not just rice. But when we invoke rice, we are talking not only of West Africa but Madagascar, where other forebearers of mine derived; over to East Asia, where they had roots; but also over to India and the Middle East, where other distant forebearers of mine dwelled; to Italy and Spain, where still others on my family tree would also appreciate the grain. To be a descendant of rice people is to be connected to huge swaths of the globe, from China to Mali to Latin America, as well as the US South.

Madagascar has long been a melting pot where both African and Asian rice is cultivated (Credit: danm/Getty Images)

I may never know that Mende woman’s name, but now I call her Mama Wovei, the “Elder Mother” in Mende, her ancestral language. Elder Mother had a daughter circa 1770-1780, whose name has been lost, and she had a daughter named Nora around 1800. Nora had a daughter born in Charleston in 1828 named Hester, sold to slaveholders in Alabama at the tender age of 12. Hester had a daughter named Josephine just after the US Civil War, and she had a daughter in 1890 named Mary, who would bring Clintonia Hazel into the world. Clintonia bore Patricia in 1948.

One year before Patricia went to join her forebearers, and I inherited the pots and skillets that made those rice dishes that blessed our tables, I had the pleasure of introducing her to the woman who disembarked from that ship so long ago. Over an atlas showing her journey, she met Mama Wovei, her great-great-great-great-great-grandmother. As we traced her path with our fingers on the page, crossing the Atlantic in seconds on what took her months, I asked Mom about the best thing she ever made. She said, “A little boy named Michael, I cooked him low and slow.”

RESEACHER

Michael W Twitty is a James Beard Award-winning food writer and historian. His latest book, Rice, is available now.

BBC Travel celebrates 50 Reasons to Love the World in 2021, through the inspiration of well-known voices as well as unsung heroes in local communities around the globe.

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Flavors of Africa Discover Authentic Family Recipes from All Over the Continent

 I found a new cookbook and can't wait to prepare some of these wonderful traditional African recipes. 

Jollof Rice Recipe

 

Jollof rice is a West African rice dish made with hot chili peppers, tomatoes, African curry powder, and a variety of herbs and spices to achieve fluffy, spicy rice that is fit for any occasion. It's one of the most popular African recipes outside of Africa, and it is often served in African homes.

It is considered a recipe of West Africa, though you will find variations of ingredients and cooking preparations from region to region and from cook to cook.

There's even a local rivalry about which version is better, Nigerian jollof rice or Ghanaian jollof rice. This version is truer to the Nigerian style, though both are delicious. As long as they're spicy!

Jollof Rice Ingredients

• Roma tomatoes - I prefer roughly chopped fresh tomatoes, but canned tomatoes work great here, too.
• Red Bell Peppers - You can use other colors (green, orange, yellow) or other milder peppers.
• Scotch Bonnet Peppers or Habanero Peppers - Optional, for a spicy version. You can use other hot peppers, or omit them for a milder version of the recipe. Use local peppers available to you.
• Vegetable Oil - A neutral oil is best, though coconut oil is great here for extra flavor.
• Onion and Garlic
• Tomato Paste
• Chicken Stock - Bouillon cubes are commonly used as well.
• Seasonings - I use curry powder, dried thyme, salt and black pepper, and bay leaves.
• Rice - I use white rice and prefer long grain rice, though you can use others to your preference. Basmati rice is great, but you may need to use less stock for medium-grain rice. Parboiled rice can save a bit of cooking time.

How to Make Jollof Rice

Make the tomato-pepper puree. Blend the tomatoes, bell peppers, and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.

Cook the onion and garlic. Heat 1/4 cup of oil in a large pot over medium-high heat and add the onion. Cook for 5 minutes to soften. Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.

Simmer the puree. Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.

Add stock and seasonings. Add chicken stock, curry powder, thyme, and salt and pepper to taste. Bring to a boil for 5 minutes.

Add the rice. Add rice and bay leaves and mix well. Reduce the heat and cover the pot. Simmer on low until the liquid is absorbed and the Jollof rice is cooked to your liking, about 20 - 30 minutes. You may need a bit longer.

Add water or chicken stock if needed for more moisture. It should be light and fluffy (unless you prefer wetter rice).

Prep for serving. Remove from the heat and remove the lid. Let it sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired. Serve it up!!

Boom! Done! Jollof rice is ready to serve! It looks and smells wonderful, doesn't it? I love this recipe. It's a great side dish that I think you are going to love.

Recipe Tips & Notes

• The Peppers. Jollof is traditionally made with local peppers. You'll find bell peppers for substance and either local Scotch Bonnet peppers or habanero peppers for a nice level of heat, though hot peppers are optional if you'd prefer a milder dish. Try out this recipe with African bird's eye peppers, which have a good level of heat, or use more commonly found peppers, like the jalapeno or serrano.
• Other Ingredients. You can easily vary up your jollof rice recipe with other ingredients to your preference. Some commonly used ingredients include ginger, nutmeg, other herbs and spices, veggies like potatoes, carrots, or other steamed vegetables, plantains, and different stocks.
• Serve it for Dinner. Easily make this jollof rice recipe a full meal by adding in cooked chicken, pork, fish, and other seafood or your favorite combination of proteins. I love this dish with chopped chicken as sort of an African version of chicken fried rice.
• Crispy Rice. A special treat with jollof is the "crispy rice" on the bottom of the pot, very similar to “pegao” in Puerto Rican arroz con pollo or “socarrat” in Spanish paella. People love that stuff!

Cookbook Recommendation

• Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent, by Evi Aki

Storage & Leftovers

Once it's totally cooled to room temperature, you can store leftover jollof rice in an airtight container in the fridge for 2-3 days.

For the best results, reheat in a pan over medium-low heat and stir often until warmed through.

Jollof Rice Recipe

This jollof rice recipe is a popular African dish of rice simmered with spicy tomato sauce with Scotch bonnets and lots of wonderful seasonings, the perfect party dish!

 Course: Side Dish

 Cuisine: African

 Keywords: habanero, rice, scotch bonnet, spicy

 Prep Time: 10  minutes

 Cook Time: 45  minutes

Ingredients

• 4 Roma tomatoes chopped (canned tomatoes are good, too)
• 2 red bell peppers chopped (other peppers a great here)
• 1-2 Scotch bonnet peppers chopped (to your heat preference – other hot peppers can be used)
• 1/4 cup vegetable oil, coconut oil is great, too
• 1 medium onion chopped
• 4 cloves garlic, chopped
• 4 tablespoons tomato paste
• 2-1/2 cups chicken stock
• 2 teaspoons curry powder or more to taste - optional, for extra flavor
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 2 cups white rice rinsed
• 2 bay leaves

Instructions

1.                  Blend the tomatoes, bell peppers, and scotch bonnet peppers together in a blender or food processor until smooth. Set aside.

2.                  Heat the oil in a large pot to medium-high heat and add the onion. Cook for 5 minutes to soften.

3.                  Add the garlic and tomato paste and stir. Cook 2-3 minutes until fragrant.

4.                  Add the tomato-pepper puree and stir. Cook for 1 minute, stirring, then reduce the heat to medium and cook for 15 minutes to let the flavors develop. The sauce will reduce and deepen in color.

5.                  Add chicken stock, curry powder, thyme, and salt and pepper to taste. Bring to a boil for 5 minutes.

6.                  Add the rice and bay leaves, and mix well. Reduce the heat and cover the pot. Allow it to simmer on low until the liquid is absorbed and the rice is cooked to your preference, which should take about 20 minutes. You may need to cook it for a bit longer. If necessary, add more water or chicken stock to achieve the desired moisture level. The rice should be light and fluffy, unless you prefer it to be moister.

7.                  Remove from the heat and remove the lid. Let it sit for 5 minutes and fluff the rice with a fork or wooden spoon, as desired.

8.                  Serve!

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Nutrition Information

Calories: 211kcal   Carbohydrates: 45g   Protein: 5g   Fat: 1g   Saturated Fat: 1g   Polyunsaturated Fat: 1g   Monounsaturated Fat: 1g   Cholesterol: 1mg   Sodium: 112mg   Potassium: 341mg   Fiber: 2g   Sugar: 4g   Vitamin A: 1336IU   Vitamin C: 47mg   Calcium: 33mg   Iron: 1mg

Jollof Rice Recipe (Nigerian Rice)

Research original recipe from Chili Pepper Madness: https://www.chilipeppermadness.com/

Doro Wat (Ethiopian Spiced Chicken

There is a reason Doro Wat is Ethiopia's national dish and one of the most famous African dishes—it’s fabulous! This authentic Doro Wat recipe captures the very best of Ethiopian cooking!

Doro Wat is one of the most famous African dishes. You will find it in every Ethiopian restaurant, and virtually anyone familiar with African cuisine will have heard of it. Another version, though not as commonly known here, is Sega Wat, made with beef (FYI, you’ll find recipes online calling it Sik Sik Wat, but I’ve confirmed with the chefs of several Ethiopian restaurants that it’s Sega Wat). You can directly substitute beef for chicken and follow the same cooking instructions.

Doro Wat is traditionally made very spicy.  Super spicy.  Like I-don’t-know-how-Ethiopians-have-any-taste-buds-left spicy.  Western adaptations are still pungent but relatively tame compared to the real deal.

Traditionally, Doro Wat is served with an Ethiopian flatbread called injera. It’s a spongy pancake made with teff flour (a grain indigenous to the area), and the batter is left to ferment for up to four days before use. The injera is used as an eating utensil to scoop up the chicken stew.

This recipe for Doro Wat comes from Jared (Make a Request!). He has been trying for several years to find a good recipe. Jared, this recipe is both authentic and delicious—I think you’ll be very happy with it!

The key to authentic, great-tasting Doro Wat is good quality, flavorful berbere, and a very long cooking process.  It can take several hours for an Ethiopian to make Doro Wat.  You can cut back on the cooking time, and your Doro Wat will still taste good, but it won’t taste like it’s supposed to.  The magic is in the slow-cooked onions.  And it takes time for the magic to happen.

A central ingredient of Doro Wat is Berbere, a fiery, bright red, and flavorful Ethiopian spice blend. It is best made fresh using whole spices that are toasted and ground for maximum flavor. A combination of whole and ground spices is used, as seen in the picture below.

The whole spices are toasted and ground up with the already ground spices to make a beautiful, aromatic, flavorful, spicy seasoning blend.

Ethiopian Berbere recipe 

Purchasing these spices will serve you well as they are commonly used in many other cuisines.  Stored in airtight glass jars in a dark place, they will keep for a very long time.  If you’d instead purchase Berbere, you can find it online.  You need 1/4-1/3 cup for this recipe alone, so forget the tiny 2-3 oz jars you usually find for sale.  

Berbere is a great rub for meat, poultry, and fish and seasoning for stews, soups, and vegetables. It’s also an all-purpose spice, so if you decide to buy instead of making your own, you’ll be able to make good use of this bulk package.

So now that you’re equipped with Ethiopian berbere and authentic Ethiopian injera, you’re ready to make Doro Wat!

Use a food processor to very finely mince the onion – you want an almost chunky puree grated onions 

Heat 2 tablespoons of oil and 2 tablespoons of niter kibbeh in a Dutch oven (I use and love Lodge) and saute the onion, covered, over low heat for 45 minutes, stirring occasionally.  Add more niter kibbeh if it gets too dry.

In the meantime, finely mince the garlic and ginger.

Add the garlic, ginger, and 1 tablespoon of butter.  Continue to saute, covered, over low heat for another 20 minutes, stirring occasionally.

Add 4 tablespoons of berbere and 2 teaspoons salt and stir to combine.

Add 2 tablespoons of butter, cover, and simmer over low heat for another 30 minutes, stirring occasionally.

After 30 minutes, you’ll have a rich and luscious sauce ready for the chicken!

Traditionally, bone-in, skin-on chicken pieces are used. You can use chicken thighs cut into 1-inch chunks or boneless chicken breast. I used breast this time. Cut the breast into small, 1/2-inch chunks. Place the chunks in a dish with 2 tablespoons of lemon juice and sit for at least 15 minutes.

Traditionally, Tej, an Ethiopian honey wine, is used. As a substitute, we’re going to use white wine with a teaspoon of honey.

Add the chicken stock, salt, and honey wine to the mixture.  Bring to a boil, reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.

In the meantime, boil the eggs.  Once the eggs have cooled enough to handle, peel and pierce them all over with a fork, about 1/4 inch deep, to allow the sauce to penetrate.

After 45 minutes, you’ll have a rich, luscious, spicy chicken stew ready for the eggs!

Add the eggs and continue to simmer, covered, over low heat for 15 minutes, stirring occasionally.  Adjust the seasonings according to taste.  Add more berbere according to heat preference.

Doro wat is a recipe for authentic traditional Ethiopian chicken stew with spicy eggs.  

Doro Wat (Ethiopian Spiced Chicken)

The national dish of Ethiopia, this spicy chicken stew, is simply outstanding!

2hours hrs 30minutes mins

African, Ethiopian

Servings

3 lbs chicken thighs cut into 1-inch pieces or 3 chicken breasts cut into 1/2-inch pieces

2 tablespoons fresh lemon juice

2 tablespoons niter kibbeh

2 tablespoons extra virgin olive oil

3 cups yellow onions finely minced to a chunky puree in food processor

3 tablespoons butter

1 tablespoon finely minced garlic

1 tablespoon finely minced ginger

1/4 cup Ethiopian berbere

Or use HOMEMADE BERBERE (HIGHLY recommended!)

1 1/2 teaspoons salt

1/2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey

1 cup chicken stock

4 hard-boiled eggs pierced all over with a fork about 1/4 inch deep

Instructions

Place the chicken pieces in a bowl and pour the lemon juice over them. Let the chicken sit at room temperature for at least 30 minutes.

Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.

Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.

Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.

Add the chicken, broth, salt, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.

Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.

Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread, or rice.

 Purchasing these spices will serve you well as each is commonly used in many other cuisines.  Stored in airtight glass jars in a dark place, they will keep for a very long time.  If you’d instead purchase Berbere, you can find it online.  You need 1/4-1/3 cup for this recipe alone, so forget the tiny 2-3 oz jars you usually find for sale.  

Berbere makes a great rub for meat, poultry, and fish, as well as a seasoning for stews, soups, and vegetables.  It’s a great all-purpose spice, so you’ll be able to make good use of this bulk package if you decide to buy versus make your own.

So now that you’re equipped with Ethiopian berbere and authentic Ethiopian injera, you’re ready to make Doro Wat!

Ingredients

3 lbs chicken thighs cut into 1-inch pieces or 3 chicken breasts cut into 1/2-inch pieces

2 tablespoons fresh lemon juice

2 tablespoons niter kibbeh

2 tablespoons extra virgin olive oil

3 cups yellow onions finely minced to a chunky puree in a food processor

3 tablespoons butter

1 tablespoon finely minced garlic

1 tablespoon finely minced ginger

1/4 cup Ethiopian berbere

or use HOMEMADE BERBERE (HIGHLY recommended!)

1 1/2 teaspoons salt

1/2 cup Tej Ethiopian honey wine, if you have it, or white wine mixed with 1 teaspoon honey

1 cup chicken stock

4 hard-boiled eggs pierced all over with a fork about 1/4 inch deep

Instructions

Place the chicken pieces in a bowl and pour the lemon juice over them. Let the chicken sit at room temperature for at least 30 minutes.

Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.

Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.

Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.

Add the chicken, broth, salt, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.

Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.

Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread, or rice.

The Cultural Significance of Black-Eyed Peas in Black Culture During New Year's Celebrations

Dry Black-Eyed Peas Soaking 

Herbert Raney Jr's 2025 NY Day Black Eyed Peas

Shonna McDaniel's New Year's Day 2025 Dinner

Black Eyed Peas, Black Rice, Yams, Greens, Cornbread

My New Year's 2025 MENU started with sharing my dishes."

Black Eyed Peas and Beef Sausage

As New Year's Eve approaches, various traditions and customs dominate celebrations worldwide. In Black culture, particularly within African American communities, one such tradition stands out for its deep historical roots and symbolic meaning: the serving and eating of black-eyed peas. This custom is not just about a meal but is a profound expression of hope, resilience, and the aspiration for prosperity in the coming year.

The tradition of eating black-eyed peas for luck and prosperity dates back to the era of the Civil War. During tumultuous times, black-eyed peas were considered more of a humble food for livestock. However, they became a symbol of survival and resilience for enslaved Africans and, later, freed African Americans. The peas were one of the few nourishing foods available during these challenging periods, and thus, they became a symbol of good fortune.

2025 Kwanzaa Table

Seafood and Chicken Gumbo

Sweet Potatoe Pie with Pecan Topping

Tossed Green Salad

Akara (Accara): Nigerian and West African Black-Eyed Pea Fritters

The black-eyed pea is more than just a legume with its distinctive black spot. It's imbued with layers of symbolism. The peas represent coins or wealth; consuming them is believed to bring financial prosperity. Often, they are cooked with greens, which symbolize money, and served with cornbread, representing gold. This meal becomes a symbolic wish for a prosperous and lucky new year.

Over the years, the tradition of eating black-eyed peas has transcended beyond its origins. Many African American families consider it a culinary custom on New Year's Day. This practice is a nod to the past and a hopeful look towards the future. It's a tradition passed down through generations, keeping the history alive and connecting the present to the ancestral roots.

Today, black-eyed peas are featured in various New Year's dishes, creatively adapted to modern culinary practices while still holding their cultural significance. From Hoppin' John to black-eyed pea salads and dips, these recipes have become a staple at New Year's celebrations in many Black households.

Repost: Dabney & Co. - Cocktail Bar and Lounge, 344 North Rose Street, Kalamazoo, Michigan 49007

At Dabney & Co., this tradition is celebrated with a modern twist in the form of Black-Eyed Pea Hummus, part of the New Year's Eve celebration "All Gold Everything." This dish nods to the cultural heritage and presents a contemporary and flavorful take on the classic legume. As guests enjoy this unique hummus, they partake in a custom steeped in history and meaning, offering a sense of continuity, hope, and expectation for good fortune and prosperity in the coming year. At Dabney & Co., it's more than just a celebration; it's an experience that honors the legacy of strength and optimism that continues to thrive in Black culture.

Nigerian Akara Recipe

Akara (Accara) are tasty, deep-fried, Nigerian black-eyed pea fritters that are also quite popular in West Africa.

Prep Time 5hours hrs

Cook Time 30minutes mins

Total Time 5hours hrs 30minutes mins

Course: Breakfast, Brunch, Dinner, Lunch, Main Course Cuisine: Indian, Nigerian, West African 

Ingredients

1.5 cups black-eyed peas

1/2 red onion

2 scotch bonnet/ habanero peppers (optional)

3 tsp vegetable bouillon

Salt to taste

Oil for deep frying

Instructions

First, skin the beans. Soak them in water for 3 minutes. After about 3 minutes, the skins should start wrinkling a bit. Place the beans in a food processor with just enough water to cover them. Pulse the food processor about 5-6 times to agitate the beans. This process breaks the beans up and separates the skins. Be careful. Some water might splash out of the processor while pulsing the beans.

Pour the skinned beans into a bowl. Rinse several times to separate the beans from the skins, draining the skins with the water with each rinse. The skins should come off quickly because the skins are lighter and should float to the top.

Once the beans are clean, soak them in water for at least 4 hours or overnight.

After the beans have soaked, drain the water they have been soaking in and rinse them again.

Grind the scotch bonnet peppers to a rough paste using a mortar, pestle, or food processor, then set them aside.

Blend the beans and the onions with 1/2 a cup of water until completely smooth. The texture should be similar to that of a thick muffin batter.

Heat up oil for deep frying in a pan up to 375°F while preparing the batter.

Add the salt, bullion, and scotch bonnet peppers to the bean batter, mixing continuously for five minutes to incorporate air into the batter.

With a large spoon, drop the batter a spoonful at a time into the hot oil to fry. Fry for 3-5 minutes on each side until it is golden brown on both sides. Take out the frying oil and place it into a colander or on paper towels to drain.

Serve hot!