Zoe Adjonyoh served up tasty suya meatballs with jollof rice on Sunday Brunch.

The ingredients are: 250g lean mince beef (should make 10 x 25g balls), 1 tbsp suya spice mix, 1 whole small red onion finely diced, 1 tbs groundnut or coconut oil, 1/2 tsp salt, ½ tsp Crushed grains of paradise or course ground Black pepper and 500ml jollof sauce.

For the base sauce: 1 scotch bonnet, deseeded, 2 x 400g chopped tinned tomato, 1tbs tomato puree, 2 inches fresh ginger, 1 clove garlic, 1 tsp dried chilli flakes, X 1 roughly chopped medium onion and 1 tsp cooking salt.

For the jollof sauce: 2 tbs jollof dry mix, 3-4 tbsp veg oil, 1 tsp curry powder, 1 tsp chilli powder, 1 medium cooking onion finely diced and the Base sauce.