Another day, Nana and her food. I recently tried my hands on a recipe. I have tried this recipe previously but I never got around to properly finishing and perfecting it. And I finally did.

This is a spin on our beloved Jollof rice, the most argued about dish in the world. You thought, "who invented peanut butter" is an argument? Try "who has the best jollof in West Africa". That IS an argument.

So, here is a video that I made which goes in depth into the basics of making really good jollof rice. However, I used Jasmine rice in this recipe on video. In the spirit of being healthier, I substituted with brown rice for the blog.

Watch full recipe video:

In the above video, I made a beef suya also. You can try that. Very good!!!

The trick with using brown rice as I did in this recipe is to use less water and constantly stir. The texture may feel al dente after it is ready but it is super filling (even if you eat a small portion which you should).

For the shrimp sauce, you will need:

-Medium shrimp, peeled and deveined (seasoned).



-Spices (I used a special blend of sorts. Clue: ginger)

-tablespoon of olive oil

-kosher salt or sea salt.



-Heat skillet on low heat.

-Add chopped scallions and carrots to pan.

-Sprinkle salt.

-Top vegetables with shrimp.

-Correct seasoning.

-Stir-fry for 10 minutes.

Fast and simple.


Enjoy. Try it and let me know how yours came out.

Follow me on Instagram @nana_ashanti for more food photos and recipes.