Spicy Grilled Suya Chicken with Fonio Jollof and Sautéed Greens

About this meal

A vibrant, sleep-promoting West African lunch featuring spicy grilled suya chicken, gluten-free fonio jollof rice, and nutrient-rich sautéed greens—packed with tryptophan, magnesium, and healthy fats to support restful sleep.

Ingredients

• Chicken thighs (boneless, skinless) — 400g
• Suya spice mix (freshly ground) — 2 tbsp
• Olive oil — 2 tbsp
• Lime juice — 1 tbsp
• Salt — 1 tsp
• Fonio (uncooked, rinsed) — 1 cup
• Tomato paste — 2 tbsp
• Red bell pepper — 1 medium, chopped
• Red onion — 1 small, chopped
• Garlic cloves — 2, minced
• Scotch bonnet pepper — 1, finely chopped
• Carrot — 1 small, diced
• Green peas — 1/2 cup
• Spinach (fresh) — 2 cups, chopped
• Pumpkin leaves (ugu) or kale (optional) — 1 cup, chopped
• Ground crayfish (optional) — 1 tsp
• Ginger (fresh, grated) — 1 tsp
• Black pepper — 1/2 tsp

Steps

1. Marinate chicken thighs in suya spice mix, olive oil, salt, and lime juice for at least 30 minutes.
2. Grill chicken over charcoal or in a grill pan on medium-high heat for 5-7 minutes per side until cooked through and charred; set aside and rest.
3. In a saucepan, heat a drizzle of olive oil. Sauté chopped onion, garlic, ginger, and bell pepper until fragrant.
4. Add tomato paste and chopped Scotch bonnet, cook for 2-3 minutes.
5. Stir in fonio, carrot, and green peas. Pour in 2 cups of water and bring to a boil. Reduce to simmer, cover, and cook for 5-7 minutes until fonio is fluffy and water absorbed.
6. In a separate pan, sauté spinach and pumpkin leaves (or kale) with ground crayfish, a pinch of salt, and black pepper until wilted (2-3 minutes).
7. Serve grilled suya chicken on a bed of fonio jollof with sautéed greens on the side.