Jollof Pasta & Grilled Chicken Suya

by Pierre Thiam

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High Protein

Spicy

Soy Free

Dairy Free

Nut Free

Jollof is one of the most popular dishes in West Africa, and while it's typically made with rice, in this dish Chef Pierre takes the sauce and flavors of jollof and mixes them into al dente pasta instead. The sweet, slightly smoky, umami-filled sauce is the perfect complement to Chef's grilled chicken suya. Garnished with fresh Italian parsley, this dish is sophisticated yet ultra comforting.

Nutritional facts

Protein

39g

Carbs

81g

Calories

690

Fat

26g

Ingredients

Cherry TomatoChicken ThighCanola and Olive Oil BlendBay LeafHabanero PeppersTurmericOreganoCarrotsRed OnionOnion PowderGarlic PowderPenneBlack PepperCuminTomato PasteGarlicHoneySweet PaprikaSugarZucchiniOnionKosher SaltCanned TomatoCurry PowderGingerGreen Bell PepperRed Bell PepperGinger PowderCayenne PowderItalian ParsleyPaprika

Reviews

4.2

Based on 964 reviews

Justine Leonard · 02/07/25

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About Pierre Thiam

Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and Co-Owner of Teranga, a fast-casual food chain from New York City that serves Western African food namely Nigerian, Senegal, Ghana and Côte d'Ivoire. He is also the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. His company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. Born and raised in Dakar, Senegal, Thiam’s cooking style reinforces his love of his culture, and the distinct and exceptional culinary practices of West Africa.