1. Render bacon
Cook diced bacon in a medium pan over medium heat until golden‑crisp (10–12 min).
Scoop out bacon, drain on paper towel, leaving just 1 Tbsp of bacon fat in the pan.
2. Sauté aromatics
Add onions to the fat and cook until caramelized (~7–10 min). Add garlic and chili, sauté
another minute.
3. Add the Jollof Paste
Stir in brown sugar and Kwikish Jollof Paste—let it cook for 1–2 min so the flavours
bloom.
4. Build the jam base
Stir in vinegar, maple syrup, pepper (and your optional extras). Return bacon to the pan
and blend.
5. Simmer to thickness
Cook uncovered for 10–15 min until glossy and sticky, stirring occasionally.
6. Cool & store
Transfer to a clean jar, refrigerate. Keeps up to 2 weeks; warm gently before using.