Nkiru-Denky Stella Okpulor, or NK, as many of her friends call her, has a deep appreciation for recipes that remind people of their family and culture.
When she moved to Canada from Nigeria, the familiar smells that drifted from her family’s kitchen and the local restaurants became a distant memory and she missed it. “Food is a connection to our roots,” she says with conviction. “We crave it. Especially the meals that are a popular part of our culture.”
She opened her own restaurant in our city and aptly called it the Thunder Bay African Restaurant, offering everyone the opportunity to enjoy Nigerian cuisine without the need to travel.
The two recipes NK is sharing today are very popular in Nigeria and are easy to make. “I grew up eating jollof rice and fried chicken,” she says. “And the ingredients are easy to find, which makes it more accessible for people to make.” NK also adds that the raw ingredients are available at DenkyMax African Food Market on Court Street North, where she often purchases her ingredients needed for her recipes. NK recommends that you serve the two dishes with fried plantain or salad or moi moi. If you wish to try moi moi, a delicious, steamed bean pudding, it’s available at her restaurant at 220 May St. North.
Jollof Rice Recipe
Ingredients:
- 2 cups long-grain parboiled rice
- 4 medium tomatoes, blended (or 1 cup tomato paste)
- 2 red bell peppers, blended
- 1 medium onion, chopped
- 2 cups chicken stock
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon ground pepper (cayenne or scotch bonnet)
- 2 bouillon cubes (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 cup vegetable oil
- 1 bay leaf (optional)
Instructions:
Prepare the Tomato Sauce: Heat oil in a pot, then sauté the onions until translucent. Add the blended tomatoes and bell peppers. Cook for about 15-20 minutes until the sauce thickens and the oil separates. Add Spices and Stock: Stir in thyme, curry powder, paprika, ground pepper, bouillon cubes, and salt. Pour in the chicken stock and mix well. Cook the Rice: Rinse the rice to remove excess starch and add it to the pot. Stir well to coat the rice with the sauce. Add more water or stock if needed, cover, and cook on low heat for about 25-30 minutes. Final Touch: Stir the rice occasionally to prevent burning. Once the rice is soft and fully cooked, remove from heat and let it rest for a few minutes before serving.
Fried or Grilled Chicken Recipe
Ingredients:
- 4-6 pieces of chicken (drumsticks, thighs, or wings)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon ground pepper (cayenne or chili)
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 1 bouillon cube (optional)
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice (optional)
Instructions:
Season the Chicken: In a bowl, mix the chicken with all the spices, oil, and lemon juice. Let it marinate for at least 30 minutes (or overnight for better flavor). Fry the Chicken: Heat oil in a pan and fry the chicken on medium heat until golden brown and fully cooked (about 10-15 minutes per side). Drain on paper towels. Grill the Chicken (Alternative Method): Preheat the oven to 375°F (190°C). Place the marinated chicken on a baking sheet and bake for about 40-45 minutes, flipping halfway through for even cooking.
