Jerk & Jollof: The Ultimate Caribbean-African Fusion With Jerk Turkey Wings and Jollof Rice

Jerk & Jollof: A Bold Caribbean-African Fusion You Need to Try

If you’ve ever wondered what happens when Caribbean heat meets West African comfort, let me introduce you to Jerk & Jollof.

This dish brings together two iconic flavors: Jamaican jerk and West African Jollof rice. It’s the best fusion of a plate that is smoky, spicy, saucy, and absolutely unforgettable. I used jerk-seasoned turkey wings roasted until tender, then paired them with a fragrant, tomato-based Jollof that absorbs every bit of flavor as it steams.

If you love meals that tell a story, meals that feel like home, or meals that bring cultures together through comfort food, then this recipe is for you!

Why You’ll Love This Jerk & Jollof Recipe

• Perfect for hosting: This is a show-stopping dinner for family gatherings or Sunday dinner.
• Incredible flavor: Smoky jerk, aromatic rice, fresh herbs… every bite hits.
• A beautiful fusion: Celebrates Jamaican + West African flavors in one cohesive plate.
• Oven-friendly: No grill needed for tender jerk turkey wings.
• Meal-prep friendly: The wings reheat well and Jollof tastes even better the next day

Ingredients for Jerk Turkey Wings

-6 Turkey Wings (approximately 2.2 lbs)

-1 tsp All Purpose Seasoning

-1 tsp of Chicken Seasoning

-1 tsp of Onion Powder

-1 tsp of Garlic Powder

-1 1/2 tsp Paprika

-1 tsp dry rub Jerk Seasoning

-2-3 tbsp of Jerk marinade (Walkerswood or Grace brand)

-1/2 Onion, sliced into half moons

-1/4 Red Pepper, thinly sliced

-1/4 Green Pepper, thinly sliced

Directions

Step 1: Preheat your oven to 375 degrees Fahrenheit

Step 2: Rinse your turkey wings and pat them dry

Step 3: Add your all purpose seasoning, chicken seasoning, onion powder, garlic powder, dry rub jerk seasoning, paprika, and jerk seasoning marinade

Step 4: Massage your seasonings into the turkey wings, and cover your pan with aluminum foil

Step 5: Place into the oven and bake for one hour and 10 minutes, then remove it from the oven and add your freshly cut onion and bell pepper. At this time, be sure to baste the turkey wings with the drippings in the pan.

Step 6: Place it back into the oven and bake uncovered for 15 minutes. Remove and serve with your jollof rice.

Ingredients for Jollof Rice

-2 Roma Tomatoes

-10 Garlic Cloves

-1/2 Red Pepper (seeds removed)

-1 Red Onion

-3 tbsp of neutral oil (corn, canola, etc.) Olive oil is also fine to use

-6 oz of Tomato Paste

-1 cup of Tomato Sauce (this recipe makes your own from scratch using the roma tomatoes, red pepper, and garlic)

-1/2 cup of Chicken Stock

-1 Chicken Bouillon cube

-1 tsp Curry Powder

-3 Bay leaves

-Few sprigs of Thyme

-2 1/2cups of Parboiled rice

-1 Scotch Bonnet Pepper

Directions for Jollof Rice

Step 1: Preheat your oven to 375 degrees Fahrenheit. Slice your roma tomatoes into 4 and place the tomatoes, half red pepper, and garlic cloves onto a baking tray. Bake for 15-20 minutes.

Step 2: Using a blender or food processor, pureé the tomatoes, red pepper, and garlic cloves. This should equal 1 cup of tomato sauce.

Step 3: In a medium-sized stock pot or dutch pot, add your oil and allow to heat for 2 minutes on medium flame

Step 4: Add red onion and sauté for 1 minute or until onion sweats.

Step 5: Add tomato paste, tomato sauce, chicken stock, chicken bouillon cube, curry powder and simmer for 2-3 minutes. Allow this sauce to cook down and ensure there are no large clumps of tomato paste visible. Small lumps are fine.

Step 6: Add washed parboiled rice, bay leaves, thyme, and scotch bonnet pepper. Stir.

Step 7: Place into the oven covered, (place the entire pot into the oven) and bake for 30 minutes. Remove and fluff with a fork. Cover the pot and allow the rice to set for 10 minutes. Fluff again and serve!