The Grand Tour Story
The Grand Tour follows the Gulf of Guinea west to Ghana, where the streets of Accra come alive long before sunset.
Music spills from every corner, charcoal grills glow beside busy roadside cafés, and huge pots of Jollof rice bubble
away while families gather for another evening meal.
Mention Jollof anywhere in West Africa and you'll immediately start an argument about who makes it best.
Our guide, Kwame, simply laughs.
"We don't argue."
"We just cook better."
Judging by this plate, he may have had a point.
Rich tomato rice, smoky grilled chicken, sweet peppers and warming spices come together in one proper street-
food box that somehow feels both comforting and packed with celebration.
You’ll Need
For the Chicken
700g chicken thighs, cut into large chunks
2 tbsp vegetable oil, 2 cloves garlic, finely grated
1 tbsp grated fresh ginger, 1 tsp smoked paprika, 1 tsp sweet paprika
1 tsp dried thyme, 1 tsp ground coriander, 1 tsp sea salt
½ tsp cracked black pepper
Jollof Rice
250g cooked long-grain rice
1 small onion, finely diced
1 red pepper, finely diced, 2 cloves garlic, finely grated
1 tbsp tomato purée, 250ml passata, 1 tsp smoked paprika
1 tsp curry powder, ½ tsp ground thyme, ½ tsp chilli flakes
1 tsp brown sugar, 1 tbsp vegetable oil
Sea salt, Black pepper
To Finish
Fresh parsley, chopped, Lime wedges
Optional but dangerous
Fried plantain
Sliced avocado
Hot pepper sauce
Cold Ghanaian lager
Method
Preheat your air fryer to 190°C.
In a bowl, combine the vegetable oil, garlic, ginger, smoked paprika, sweet paprika, thyme, coriander, sea salt and
black pepper.
Coat the chicken thoroughly and leave to marinate for 20–30 minutes if possible.
Place the chicken into the air fryer basket and cook for 14–16 minutes, turning halfway, until beautifully browned
and cooked through.
Meanwhile, add the onion, red pepper, garlic, tomato purée, passata, smoked paprika, curry powder, thyme, chilli
flakes, brown sugar, vegetable oil, sea salt and black pepper to a foil tray or heatproof dish.
Air fry for 8 minutes, stirring halfway, until the sauce thickens.
Stir the cooked rice thoroughly into the tomato mixture until evenly coated.
Return the tray to the air fryer for 6–8 minutes, stirring once, until the rice is piping hot and lightly caramelised
around the edges.
Divide the Jollof rice between serving boxes and top with the grilled chicken.
Finish with chopped parsley, fresh lime wedges and fried plantain or hot pepper sauce if using.