Golden Spoon Diaries

Servings: 4 to 5 happy bellies

Calories (per serving): Around 450–500 kcal

(More if you’re like us and “accidentally” add fried plantains on the side…)

Ingredients:

• 2 cups jasmine rice (don’t skip the rinse — your rice deserves a spa day)
• 5 fresh tomatoes (blended smooth like your favorite afrobeat jam)
• 2 tablespoons tomato paste
• 1 large purple onion (half sliced, half blended — purple for extra drama)
• 2 cloves garlic (blend it with the onion like besties)
• 1 habanero pepper (blend it too — for that subtle “hello, I’m spicy” kick)
• 1 bell pepper (optional, but it brings a certain softness to the party)
• 1 cup chicken or beef stock (aka flavor fuel)
• 1 teaspoon dried rosemary
• 1 teaspoon curry powder
• 1 teaspoon thyme
• 2 seasoning cubes or 1 tablespoon bouillon powder
• 1/2 cup vegetable oil (go easy, not swimming lessons)
• Salt to taste

Directions – Chef B Style:

1. Heat the oil, not your temper.

Start with the sliced onions. Sauté them gently until they smell like love in the air.

2. Add the blended purple onion, garlic, and habanero.

It’s a flavor bomb waiting to happen — stir until everyone in the pot gets to know each other.

3. Bring in the tomato paste.

Let it fry and deepen in color. It’s giving: rich aunty energy.

4. Add your blended tomatoes and bell pepper.

This part takes a little patience — cook it down for 15–20 minutes. Stir occasionally and hum your favorite song while you wait.

5. Time to season like you mean it.

Add curry, thyme, rosemary, seasoning cubes, and a bit of salt. Stir and let it simmer until the aroma starts calling your neighbors.

6. Pour in your stock.

Let that beauty simmer for a few more minutes — it’s building flavor depth like a telenovela plot.

7. Now add your rinsed jasmine rice.

Stir gently until the grains are coated in that reddish-golden glory. This is when things get serious.

8. Reduce the heat and cover.

Wrap the pot with foil, seal it with a lid, and let it steam gently for 25–30 minutes.

No peeking. Let it do its thing.

9. Stir once or twice, only if needed.

Add a splash of stock if it’s looking thirsty. The rice should be fluffy, flavorful, and deeply colored.

10. Turn off the heat and let it sit.

That rest is important — just like you after cooking all this.

Chef B’s Tip:

Jasmine rice brings a soft elegance to this dish — it soaks up flavor without turning mushy. The purple onion and garlic blend? That’s the secret handshake. And habanero? Just enough to wake up your taste buds without chasing you away. Trust the Berry way.

Too Tired to Cook?

Let’s be honest… some days the spirit is willing but the body is shouting “order food!”

We’ve got you covered.

Preorder your Jollof from Berry’s Kitchen and let us cater to your cravings.

You just sit pretty, cross your legs, and enjoy your luxury-in-a-plate. We’ll handle the heat.

We believe in using only the best and freshest ingredients in our dishes. We source our produce locally and use organic and sustainable ingredients whenever possible.

We offer a variety of vegan and vegetarian options for our guests, including our popular plantain and vegetable stew. Our dishes are flavorful and satisfying, no matter your dietary preferences.

End your meal with a cup of our specialty coffee or tea, made with beans and leaves from Africa. Our coffee and tea menu is curated to complement our dishes and offer a unique African experience.

Want to learn how to make your favorite African dishes at home? Join one of our cooking classes, where our chefs will teach you how to create traditional recipes and share their culinary secrets.

We believe in giving back to our community, and regularly participate in local events and fundraisers. Follow us on social media to stay updated on our community outreach efforts.