I truly love what I do—exploring recipes and flavors from around the world, inspired by amazing artists, brings me so much joy. Every once in a while, a dish comes along that completely blows me away, and Nigerian jollof rice is one of those unforgettable recipes. I’m so excited about this one, and big shoutout to Great Adamz for the awesome inspiration!
Great Adamz, originally from Warri, Delta State, Nigeria, is making major waves in the Afrobeat and Afropop scene. Now based in London, he’s become a rising star with chart-topping hits and electric performances that have captured fans around the globe. He’s won Pop Artist of the Year and was the first-ever Northampton Shire Local Music Award recipient. In both 2023 and 2024, he was named Afrobeats and Dancehall Artist of the Year, and he’s had four singles hit number one on iTunes Nigeria. His debut album Blessed Boy, released on November 22nd, 2024, via Radical Records, shot to number two on the iTunes Nigeria charts and racked up over three million streams in just two weeks. He’s been recognized with the Golden Star Award for Artist of the Year, nominated for the 2024 BEFFTA Awards, and named BBC’s Introducing Artist of the Week—three times this year alone. With his standout vocals and signature Afrobeat sound, Great Adams is staking his claim as one of the UK’s hottest new talents and a true force in the global music scene.
Great grew up surrounded by music. His mom was a choir director, so weekends were all about church and choir practice, which made it easy for him to fall in love with music early on. At first, he wasn’t sure if it was something he wanted to pursue, but over time, that connection deepened. It didn’t feel like just a career choice—it became a calling. You can’t easily pin down his sound to one influence. Sure, some artists have inspired him, like 2Baba, D’banj, Wande Coal, and Burna Boy, but it really started at home. His mom loved reggae, which shaped his early musical taste. As he grew, that evolved into a love for Afropop and Afrobeats. Some fans say they hear hints of Burna Boy’s energy or even the smoothness of artists like Kevin Lyttle in his vocals, but at the end of the day, it’s uniquely him.
Since dropping his debut album Blessed Boy, Great has been nonstop in the studio. He records constantly—sometimes six or seven songs a day. On May 2nd, he released the music video for “Blessing,” a deeply personal track about staying grounded and the political struggles in Nigeria. The message? You can’t take money with you when you die, so focus on how you’re using your blessings. He encourages listeners to reflect on how fortunate they are, not just financially, but in being spared hardships like illness or poverty, and to use that privilege to make a positive impact. He also brings the tough message of political issues in Nigeria to the forefront of this track.
Looking ahead, Great Adamz is set to headline Blessed Boy 2.0 later this summer, following the success of last year’s show. He plans to release a new album each year, with big things on the horizon for 2025. While some artists chase sold-out stadiums, Adams is more focused on legacy: on creating honest, meaningful music that reflects his journey. Raised with little, he’s learned to appreciate the moment and not overthink everything. That perspective shines through in his music. There’s no sadness in Great Adamz’s music, not because he doesn’t know struggle, but because he chooses joy. He wants his songs to lift people up, to give them a break from the stress of life. His fans often say his shows are unlike anything else—pure good vibes. Whether it’s the song “Fantastic” playing on a road trip or “Blessing” hitting deep on a quiet night, his music is all about transporting you to a better place.
The first time I heard Great Adams, I shared his music at a work conference with colleagues, and instantly, people started smiling and dancing. That’s the power of his music. It uplifts. It energizes. And it sticks with you. Be sure to check out his latest video, “Blessing,” and download Great Adamz on all streaming platforms. More great music is definitely on the way and we can’t wait!
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When it comes to food, Great Adamz is a true foodie, he just loves it. One dish that really brings back memories for him is his late, beloved grandmother’s jollof rice. She used to make it with grilled, spicy blackened salmon and surround it with plantains. He describes it as absolute heaven, one of those unforgettable meals that stays with you forever. For breakfast, he’s all about unripe boiled plantains or fried plantains with eggs and mushrooms. Lunch might be a bit lighter, like a fresh salad, but other times, he’ll go for something heartier like fufu with egusi soup. He’s also a big fan of Nigerian-style fried rice, especially the version with diced fried liver, which he grew up eating. Just like how some people add prawns to their fried rice, in his house, it was liver. It adds a rich, savory depth that he still enjoys today, and it’s packed with nutrients. His everyday diet strikes a great balance between flavor and health. He loves chicken wraps, fufu made from yam or cassava, whole grains, and protein-packed dishes featuring salmon, liver, and lean meats. It’s a wholesome mix of comfort and clean eating. As for snacks, he’s hooked on peanuts. He could easily go through ten bags of peanut snacks in a week! Plantain chips and crispy snacks are favorites too, tasty and still on the healthier side. When it comes to dessert, he keeps it simple: plain cheesecake is his go-to, though he’s okay with a few strawberries on top. And his one true cake love? Carrot Cake. That’s the only one he really goes for.
Inspired by his love of food, I had to recreate his grandmother’s jollof rice with spicy salmon and fried plantains. And let me tell you, it’s incredible. Seriously, it’ll knock your socks off. It’s not for the faint of heart if you’re spice-sensitive, but it’s so worth it. You can dial up the heat with scotch bonnet peppers or jalapeños. Either way, it’s a flavorful, wholesome dish that’s perfect year-round. The richness of the rice and salmon, combined with the starchiness of the plantains, creates a beautiful balance.
I’m officially hooked! Jollof rice is hands down my current favorite. Easy to make, full of flavor, and packed with goodness. Check out the recipe below and give it a try. I hope you enjoy it as much as I did!
Nigerian Jollof Rice with Spicy Salmon & Fried Plantains
Ingredients for Jollof Rice Base
- 3 large tomatoes, chopped
- 1 large red bell pepper, seeded and roughly chopped
- 1 scotch bonnet pepper, quartered and seeds removed (you can add an additional one if you want more heat)
- 4 cloves of garlic
- 1 inch piece of fresh ginger, peeled
- 2 cups water
Ingredients for the Jollof Rice
- 1/3 cup olive oil
- 1 red onion, diced
- 1/4 cup tomato paste
- 2 tablespoons smoked paprika
- salt and pepper to taste
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon dried thyme
- 1/4 teaspoon turmeric
- 2 1/4 cups basmati rice, rinsed well until water is clear
- 1 bay leaf
- 1 tablespoon chicken bouillon paste
- Fresh cilantro and green onion, chopped for garnish
Ingredients for Spicy Salmon
- 1½ pounds salmon fillets (I used two fillets)
- 2 tablespoons olive oil
- 2 teaspoons Old Bay seasoning
- 2 teaspoons Seafood Seasoning (I used Kinder’s Organic Seafood Blend Rub)
- 1 teaspoon cayenne pepper
- 0live oil cooking spray
Ingredients for Fried Plantains
- 2 ripe Plantains
- salt to taste
- vegetable or canola oil for frying
Directions
- Combine tomato, red bell pepper, scotch bonnet pepper, garlic, ginger, and water in a blender. Pulse on high until smooth and set aside.
- Heat olive oil in a saucepan over medium heat. Add onion and sauté for 5 minutes. Create space in the middle of the pan, then add tomato paste, and sauté for 3 minutes.
- Add the paprika, curry powder, cumin, thyme, salt and pepper, and turmeric mixing slightly to well incorporate all the seasonings.
- Cook for an additional 2 minutes.
- Turn off the heat, and stir in the basmati rice. As you add the rice, mix well to ensure all of the rice is coated with the tomato mixture.
- Add bay leaf and chicken bouillon paste.
- Put the pan back on the stove and turn the heat to high.
- Stir in the previously blended tomato sauce, and bring to a boil. Cover with a tight-fitting lid, reduce heat to medium-low, and simmer for 20 minutes, covered and undisturbed.
- While the rice is cooking, preheat the oven to 450˚F/230 °C.
- Spray a baking pan with cooking spray. (I used olive oil)
- In a small bowl, combine Old Bay, seafood seasoning, and cayenne.
- On a separate preparation plate, brush the salmon fillets with olive oil and rub with the seasoning mixture.
- Place the salmon fillets on the baking pan, skin side down.
- Bake for 15 minutes until read 145˚F. Set aside to rest for about 5 minutes as you finish the rice.
- After 20 minutes, remove the rice from the heat and set the timer to 10 minutes. Allow the rice to continue to rest covered. Do not remove the lid at any time until the timer is done.
- Meanwhile, it’s time to fry the plantains. Slice and salt the plantains to taste.
- Heat a layer of oil over medium in a frying skillet.
- Fry in batches for about 1 minute per side until deeply golden brown and transfer to a paper towel-lined plate.
- After the timer is done for the rice, remove the lid, and fluff the rice with a fork.
- Serve the jollof rice with the salmon and plantains, garnished with green onions and chopped cilantro. Enjoy!
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