Native jollof rice and peppered goat meat

2h
Serves 1
https://kikifoodies.com/recipes/native-jollof-rice-and-peppered-goat-meat

Directions

  1. 1Season the cleaned goat meat chunks with chopped onions, bouillon cubes, and salt.
  2. 2Add a little water and mix well.
  3. 3Cover and steam on low heat for 15-20 minutes or until the meat is tender.
  4. 4Add more water if needed.
  5. 5Strain the goat meat stock to remove any bones.
  6. 6Add the washed rice to the goat meat stock.
  7. 7Add salt and more water as needed.
  8. 8Mix well, cover, and cook for 20-25 minutes until the rice is tender.
  9. 9Once cooked, fluff the rice with a fork to release steam, then set aside.
  10. 10Prepare the pepper mix by roughly blending peppers and onions using a chopper, food processor, or blender.
  11. 11Set aside.
  12. 12Soak the smoked catfish in hot water for 20 minutes, ensuring it is fully submerged.
  13. 13In a separate bowl, wash the dried prawns with hot water, then drain and set aside.
  14. 14Discard the hot water from the catfish, debone thoroughly, and if still hard, soak in hot water for an additional 10-20 minutes or until soft.
  15. 15Heat up some red palm oil in a wide pan over medium heat.
  16. 16Add chopped onions, iru, and crayfish powder.
  17. 17Fry for 2-3 minutes until the onions are soft.
  18. 18Add half of the prepared pepper mix and stir well.
  19. 19Season with salt and bouillon cubes.
  20. 20Fry the pepper mix for 5-10 minutes or until it darkens slightly, stirring occasionally.
  21. 21Add the deboned catfish and prawns, then stir-fry for 1-2 minutes.
  22. 22Cover and cook for 5 minutes on low-medium heat.
  23. 23Add the cooked rice and mix until well combined.
  24. 24Stir-fry for 5 minutes to toast the rice.
  25. 25Add sliced vegetables and mix thoroughly once mixed, set aside.
  26. 26In a large pan, heat up some oil over medium heat.
  27. 27Add the goat meat and fry until crispy.
  28. 28Transfer the fried meat to a paper towel to drain excess oil.
  29. 29Reduce the oil in the pan, then add the remaining pepper mix.
  30. 30Add extra peppers if you want it extra spicy.
  31. 31Season with salt, onion powder, and a beef bouillon cube.
  32. 32Mix and fry for 3-4 minutes.
  33. 33Add the fried goat meat to the pepper mix and stir until well combined.
  34. 34Add a little water, cover, and steam for 5 minutes.
  35. 35Serve:
  36. 36Enjoy your native jollof rice with a side of spicy peppered goat meat!

Ingredients

  • 2 kg goat meat
  • 0.5 small onion
  • 1 knorr beef seasoning
  • 1 teaspoon salt
  • 1 cup water
  • 4 cups washed riced
  • 1 teaspoon salt
  • 1 cup meat stock
  • 2 cup water
  • 3 Bell peppers
  • 4 -5 Scotch bonnet pepper
  • 1 small onion
  • Oil for frying
  • 0.5 cup pepper mix (bell pepper, atarodo and onion)
  • pinch salt
  • 0.25 teaspoons onion powder
  • 0.25 teaspoons beef seasoning
  • 2 medium dried smoked catfish
  • 0.5 cup dried prawns
  • 0.25 cup palm oil
  • 0.25 cup iru
  • 2 tablespoons crayfish
  • 0.5 teaspoons salt
  • 0.5 teaspoons beer Knorr bouillon cube
  • 0.5 bunch Kale

Equipment

chopperfood processorblenderwide panlarge pan

Tips

  • Debone fish properly: For a more enjoy bite take the time to thoroughly debone the smoked fish, especially catfish, as even small bones can disrupt the eating experience.
  • Use well smoked dried catfish: If fish is not well dried it tends to have an off taste or grow mold which can affect the overall outcome of the dish.
  • Use a wide pot to stir fry: A wide pot allows better circulation for stir-frying, helping each grain of rice get coated in sauce and heat evenly.
  • Add Veggies at the End: The sliced vegetables bring freshness and a little crunch. Add them right at the end to avoid overcooking.
  • Strain Goat Meat Stock for a Smooth Texture: Once the goat meat stock is ready, strain it thoroughly to keep the rice smooth and prevent any unexpected broken bone bits.
  • Fry the Rice to Get the Toasted Jollof Flavor: Once the rice is added, stir-fry it in the pepper sauce to give it that classic “party rice” flavor.
  • Use fresh oil: the quality or the red oil can either make or break your dish. If the oil isn’t fresh enough, please don’t use it.

Related recipes

ដំឡូងបារាំងទើនចម្អិនជាមួយនឹងប័រ

ដំឡូងបារាំងទើនចម្អិនជាមួយនឹងប័រ

Other · Dinner
OMLÓS TEPSIS CSIRKECOMB

OMLÓS TEPSIS CSIRKECOMB

Other · Dinner1h 5m
Stroganoff de res

Stroganoff de res

Other · Dinner
Khoreshte Gheimeh Bademjan

Khoreshte Gheimeh Bademjan

Other · Dinner40m
Karkówka duszona z kapustą

Karkówka duszona z kapustą

Other · Dinner
Khinkali

Khinkali

Other · Dinner20m
Pfannengrün with Kräuterseitlingen Medallions

Pfannengrün with Kräuterseitlingen Medallions

Other · Dinner30m
Afghanisch inspiriertes Auberginen Gericht - Borani Banjan

Afghanisch inspiriertes Auberginen Gericht - Borani Banjan

Other · Dinner1h 5m
Pierogi

Pierogi

Other · Dinner
Uunilohipasta

Uunilohipasta

Other · Dinner30m
Мджаддара с булгур (MJADDERA MFOORAH / مجدّرة مفوّرة بالبرغل)

Мджаддара с булгур (MJADDERA MFOORAH / مجدّرة مفوّرة بالبرغل)

Other · Dinner27m
Паста Орзо със спанак

Паста Орзо със спанак

Other · Dinner30m