Week 1: October 9, 2025
WEEK 1 MENU
Nigerian Jollof and African Curried Rice
CELEBRATING HIBISCUS
African Zobo
KITCHEN SCIENCE
Colorful Layer Test: Palm Oil & Broth
In the Kitchen with Alex Booker
TOOLS
Blender
Dutch oven or deep frying pan
Measuring spoons & cups
Kitchen scale (optional)
Chef knife
Cutting board
Wooden spoon or spatula
African Curried Kale
Serves 4 | cook time 15 mins
INGREDIENTS '
1 bunch kale, chopped (curly or lacinato/dino kale)
1 medium onion, sliced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1-2 medium tomatoes, chopped (or 1/2 can crushed tomatoes)
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp red pepper flakes (optional)
Salt to taste
2 tbsp coconut oil or olive oil
1/4 cup vegetable broth or water
Squeeze of lemon or lime juice (for finishing)
Nigerian Jollof Rice
Serves 4-6 | cook time 45 mins | prep time 15 mins
INGREDIENTS
For the base:
1 large red bell pepper, cut into small pieces
2 medium vine tomatoes, cut into small pieces
1 red onion, quartered
2 red scotch bonnet chillies, habanero peppers or jalapeno peppers, quartered
3 garlic cloves, diced
25g fresh ginger, peeled and roughly chopped
100ml water
For the rice:
150ml vegetable oil
1 red onion, finely chopped
1 6oz can tomato paste
1 tbsp curry powder
2 tsp dried thyme
3 chicken stock cubes or 1 TBSP powdered chicken stock
2 dried bay leaves
600ml water
600g white basmati rice
METHOD
1. Roughly chop the red bell pepper, vine tomatoes, red onion, hot peppers and ginger. Dice or smash the garlic.
2. Place the base ingredients in a blender and blend until smooth.
3. Heat the vegetable oil in a large Dutch oven or deep frying pan set over a medium heat. Add the onion and cook, stirring occasionally, for 3 minutes, then add the tomato paste and cook, stirring frequently, until the paste starts to break up.
4. Pour in the blended base, stir to combine and bring to a simmer. Reduce the heat to medium-low and partially cover the pot with the lid – it will splatter! Cook, stirring occasionally, until the sauce is reduced by about a third of its original volume and the oil begins to separate from the sauce, 12 to 15 minutes.
5. Stir in the curry powder, stock cubes or powder, bay leaves, dried thyme and water. If using fresh thyme instead, you can add it after the rice. Season generously with salt and pepper, to taste, then cover and bring to a boil over medium-high heat.
6. Meanwhile, rinse the rice thoroughly with cold water until the water runs clean, then drain. Add the rice to the sauce and stir to combine. Add fresh thyme, if using. As soon as it comes to a boil, reduce the heat to low, cover the pot and cook for 25 minutes.
7. By this point, the rice should have absorbed all the liquid and be cooked through. Remove the bay leaves, give the rice a stir and you’re ready to serve.
METHOD
1. Heat oil in a skillet over medium heat. Sauté onions until soft, about 5 minutes.
2. Add garlic, ginger, and spices. Cook until fragrant, 1–2 minutes.
3. Stir in tomatoes and cook down for 5–7 minutes until saucy.
4. Add kale and toss to coat in tomato mixture.
HIBISCUS:
Nigerian Zobo
KITCHEN SCIENCE:
Colorful Layer Test
Extended Exploration
Read this article to discover more about the connection between the common southern dish Jambalaya and Jollof Rice.
Check out this YouTube video to learn more about the origins of Jollof Rice and why it can be found in so many different regions!
