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BN Cuisine with LohiO: Naija Eats, The Fine Dining Edition | The Roulade Goes WaZoBia



Hello BELLANAJARIANS! It has been almost a year since I last shared a recipe on this platform! Thank you all for the kind remarks on my last post! I am happy you liked the recipe and it turned out well for those of you who tried it. When Chef Fregz (Hi Gbubemi!!!) emailed me about the “fine eats” project he was working on for BN I was very excited! In case you do not know me very well, I am a Nigerian-Fusion food lover! I believe Nigerian food is just as amazing as food from anywhere else in the world and just needs some passionate chefs to make it into something extraordinary! Using Nigerian ingredients and spices to create totally new meals has been an amazing experimental journey in the past few years.

Enough of the plenty story! Today’s recipe is a combination of two of my favorite things! Suya seasoning and ripe plantain! Chicken roulade is on of the easiest “fancy” meals I make. When you see the way it looks, it looks so complex but TRUST ME, any person who knows their way around a kitchen can make this.

What you need:
For roulade
1 chicken breast
2 strips of bacon/prosciutto/Ham/porchetta
½ cup provolone/swiss/ cheese
1/2 onion (chopped and caramelized )
1/2 cup flour
1 tablespoon suya seasoning
1 seasoning cube
Salt/ black pepper (to taste)
Plastic wrap (for rolling)Plantain and chicken roulade4

For plantain
1 ripe plantain
Oil for frying plantain
For barbecue sauce
1 tablespoon tomato paste
1/2 cup balsamic vinegar
1/2 cup apple cider vinegar
1 seasoning cube
salt/pepper to taste

How To
Place your chicken breast between two layers of plastic wrap or in between a ziploc bag that you have made wet.
Plantain and chicken roulade8
Using a meat mallet, (or any thing with a flat surface with some kind of weight like a rolling pin) make the chicken breast flat. Make sure to hit at an angle to ensure the breast does not tear.

Plantain and chicken roulade9
When the breast is flat and wide enough, Season with salt and b. I also sprayed a thin layer of suya spice.(optional) stuff with all your favorite things. I used turkey bacon, provolone cheese, mushrooms and onions that I caramelized and some chopped basil.

Plantain and chicken roulade10
Roll the roulade into its shape using plastic wrap and steam in simmering water for 20 minutes. Remove after 20 minutes and place in an ice bath.

Plantain and chicken roulade11
When the roulade is completely cool (you might want to put it in the freezer for 5 minutes) Mix flour with salt and pepper. remove roulade from plastic wrap, coat in flour and place into a pan with a coat of oil. turn till it is browned all over.

Plantain and chicken roulade12Plantain and chicken roulade10

Place the roulade in a oven safe try and bake in the oven for 15 minutes at 350 degrees Fahrenheit to heat the insides up again. Wrap with three slices of bacon (ensuring not to overlap too often) and bake again in the oven for another 10 minutes. Cut into rounds and set aside to rest.

Plantain and chicken roulade14

For the plantains

Cut the plantains into 2 inch circles.Plantain and chicken roulade5 Season with some suya spice, salt, and chilli peppers Place into a pan with just enough oil to sear it and fry on both sides with the skin on to keep its shape. Fry on the sides as well and ensure it is cooked all the way around. Place on a paper towel to drain excess oil.

Plantain and chicken roulade6

For the sauce

In a pan add 2 tablespoons of oil. Once hot, add the tomato paste and fry for about 5 minutes stirring often to ensure it does not get burned. Season with half a seasoning cube and pinch of fried pepper. Add the apple cide vinegar and reduce till it is a consistency that can coat the back of a spoon. Using a baking brush, brush the chicken roulade with the sauce.

Plantain and chicken roulade2

To plate like the picture above.

Choose a rectangular white plate. Using the baking brush, brush one smooth stroke horizontally.
Place the cut medallions of the roulade and fried plantain alternating between the two. Garnish with some baby carrots, micro greens(fresh herbs) and fresh chilli.

Plantain and chicken roulade1

Plantain and chicken roulade3

Enjoy! Till next time!

________________________________________________________________________ Lohi Ogolo is a graduate of a culinary institute in Toronto Canada, As a budding Chef, Lohi aims to use modern culinary techniques infused with African flavors to attract the rest of the world to African but in particular Nigerian food. As a culinary enthusiast and owner of her own food inspired business - *Lohi’s Creations* she works closely with clients exposing them to a world of food beyond their wildest dreams. Lohi currently works as a private chef catering to events all around North America. She has a growing online presence due to her award winning/nominated blog where she talks about food, life and love and can also be found on twitter @Lohiscreations


  1. busybee

    October 17, 2014 at 4:04 pm

    Good job Lohi! You’re going places 🙂 I’ll try this at my next houseparty.

  2. Tatashey

    October 17, 2014 at 4:52 pm

    Love it! Keep up the good work Lohi 🙂

  3. baboushka

    October 17, 2014 at 5:25 pm

    Lohi!!! Welcome back! I like this girl!

  4. Themummyjuggle

    October 17, 2014 at 9:05 pm

    Wow. A whole new twist on the roulade. I’m definitely trying this out.

  5. Yinka

    October 18, 2014 at 2:00 am

    oh wow! this looks amazing 🙂

  6. pearlrose

    October 19, 2014 at 1:51 pm

    Excellent! Will definitely be making this. Love the twist.kudos to Lohi


    October 21, 2014 at 1:00 am

    Looks delicious and beautiful presentation.

  8. ngozi

    October 23, 2014 at 3:46 pm

    omg!!!!!!! how did i miss this?? amazingg… am going to try this this weekend.. lovely concept and presentation.. well done!!!

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