This recipe makes about 150g (5oz) of Jollof dry spice mix. It’s a great secret weapon to bring out for marinating meat before grilling, frying, baking or barbecuing. It works particularly well with chicken and fish. Store the remaining mix in an airtight container in a cool, dark place and use within a few months.
Serve with Jollof (One-pot rice), Scotch bonnet coleslaw or Chunky yam chips, with a side of Shito mayo (see pages 142, 64, 36 and 231 of Zoe’s Ghana Kitchen).