big zuu
Big Zuu has been best known as a grime MC from Maida Vale, London – but not for long. He is taking the food world by storm after bagging his own food show for Dave: Big Zuu’s Big Eats. From frying chicken with a Doritos sprinkled crust to cramming a roast inside a Yorkshire pudding, cooking conventions aren’t really Zuu’s “thing.” And that’s what we love about him. His show sees him cooking for the UK’s biggest comedians, using produce bought from local corner shops. He is a self-taught chef, with an infectious laugh - set for big things indeed.
JOLLOF RICE
1kg lamb shoulder on the bone
1 bag of basmati rice
1 tins of chopped tomatoes
Tomato paste
5 onions
4 Maggi cubes
Black pepper
White pepper
Garlic powder
Paprika
Bayleaf
Salt
Vegetable oil
Cut the meat on the bone (or get the butchers to do it for you). Boil the meat with salt, black pepper, white pepper, paprika, garlic powder and one sliced onion. Let that boil for an hour.
In the meantime, slice four onions and put them in a dutch pot to soften over a low heat. Whilst they’re browning, mash up a whole bulb of garlic using a pestle and mortar.
Add the tomato paste and one tin of chopped tomatoes to the onions. Add the garlic and some black pepper, white pepper, paprika, garlic powder, a bit of salt plus four Maggi cubes.
Deep fry the meat and then shred it off the bone. Put it in the tomato stew with some washed basmati rice and some fresh bayleafs, and let it simmer on low for another hour.
Pair it with a supermalt beer.