1Season the cleaned goat meat chunks with chopped onions, bouillon cubes, and salt.
2Season the cleaned goat meat chunks with chopped onions, bouillon cubes, and salt.
3Season the cleaned goat meat chunks with chopped onions, bouillon cubes, and salt.
4Add a little water and mix well.
5Add a little water and mix well.
6Add a little water and mix well.
7Cover and steam on low heat for 15-20 minutes or until the meat is tender.
8Cover and steam on low heat for 15-20 minutes or until the meat is tender.
9Cover and steam on low heat for 15-20 minutes or until the meat is tender.
10Add more water if needed.
11Add more water if needed.
12Add more water if needed.
13Strain the goat meat stock to remove any bones.
14Strain the goat meat stock to remove any bones.
15Strain the goat meat stock to remove any bones.
16Add the washed rice to the goat meat stock.
17Add the washed rice to the goat meat stock.
18Add the washed rice to the goat meat stock.
19Add salt and more water as needed.
20Add salt and more water as needed.
21Add salt and more water as needed.
22Mix well, cover, and cook for 20-25 minutes until the rice is tender.
23Mix well, cover, and cook for 20-25 minutes until the rice is tender.
24Mix well, cover, and cook for 20-25 minutes until the rice is tender.
25Once cooked, fluff the rice with a fork to release steam, then set aside.
26Once cooked, fluff the rice with a fork to release steam, then set aside.
27Once cooked, fluff the rice with a fork to release steam, then set aside.
28Prepare the pepper mix by roughly blending peppers and onions using a chopper, food processor, or blender.
29Prepare the pepper mix by roughly blending peppers and onions using a chopper, food processor, or blender.
30Prepare the pepper mix by roughly blending peppers and onions using a chopper, food processor, or blender.
31Set aside.
32Set aside.
33Set aside.
34Soak the smoked catfish in hot water for 20 minutes, ensuring it is fully submerged.
35Soak the smoked catfish in hot water for 20 minutes, ensuring it is fully submerged.
36Soak the smoked catfish in hot water for 20 minutes, ensuring it is fully submerged.
37In a separate bowl, wash the dried prawns with hot water, then drain and set aside.
38In a separate bowl, wash the dried prawns with hot water, then drain and set aside.
39In a separate bowl, wash the dried prawns with hot water, then drain and set aside.
40Discard 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.
41Discard 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.
42Discard 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.
43Heat up some red palm oil in a wide pan over medium heat.
44Heat up some red palm oil in a wide pan over medium heat.
45Heat up some red palm oil in a wide pan over medium heat.
46Add chopped onions, iru, and crayfish powder.
47Add chopped onions, iru, and crayfish powder.
48Add chopped onions, iru, and crayfish powder.
49Fry for 2-3 minutes until the onions are soft.
50Fry for 2-3 minutes until the onions are soft.
51Fry for 2-3 minutes until the onions are soft.
52Add half of the prepared pepper mix and stir well.
53Add half of the prepared pepper mix and stir well.
54Add half of the prepared pepper mix and stir well.
55Season with salt and bouillon cubes.
56Season with salt and bouillon cubes.
57Season with salt and bouillon cubes.
58Fry the pepper mix for 5-10 minutes or until it darkens slightly, stirring occasionally.
59Fry the pepper mix for 5-10 minutes or until it darkens slightly, stirring occasionally.
60Fry the pepper mix for 5-10 minutes or until it darkens slightly, stirring occasionally.
61Add the deboned catfish and prawns, then stir-fry for 1-2 minutes.
62Add the deboned catfish and prawns, then stir-fry for 1-2 minutes.
63Add the deboned catfish and prawns, then stir-fry for 1-2 minutes.
64Cover and cook for 5 minutes on low-medium heat.
65Cover and cook for 5 minutes on low-medium heat.
66Cover and cook for 5 minutes on low-medium heat.
67Add the cooked rice and mix until well combined.
68Add the cooked rice and mix until well combined.
69Add the cooked rice and mix until well combined.
70Stir-fry for 5 minutes to toast the rice.
71Stir-fry for 5 minutes to toast the rice.
72Stir-fry for 5 minutes to toast the rice.
73Add sliced vegetables and mix thoroughly once mixed, set aside.
74Add sliced vegetables and mix thoroughly once mixed, set aside.
75Add sliced vegetables and mix thoroughly once mixed, set aside.
76In a large pan, heat up some oil over medium heat.
77In a large pan, heat up some oil over medium heat.
78In a large pan, heat up some oil over medium heat.
79Add the goat meat and fry until crispy.
80Add the goat meat and fry until crispy.
81Add the goat meat and fry until crispy.
82Transfer the fried meat to a paper towel to drain excess oil.
83Transfer the fried meat to a paper towel to drain excess oil.
84Transfer the fried meat to a paper towel to drain excess oil.
85Reduce the oil in the pan, then add the remaining pepper mix.
86Reduce the oil in the pan, then add the remaining pepper mix.
87Reduce the oil in the pan, then add the remaining pepper mix.
88Add extra peppers if you want it extra spicy.
89Add extra peppers if you want it extra spicy.
90Add extra peppers if you want it extra spicy.
91Season with salt, onion powder, and a beef bouillon cube.
92Season with salt, onion powder, and a beef bouillon cube.
93Season with salt, onion powder, and a beef bouillon cube.
94Mix and fry for 3-4 minutes.
95Mix and fry for 3-4 minutes.
96Mix and fry for 3-4 minutes.
97Add the fried goat meat to the pepper mix and stir until well combined.
98Add the fried goat meat to the pepper mix and stir until well combined.
99Add the fried goat meat to the pepper mix and stir until well combined.
100Add a little water, cover, and steam for 5 minutes.
101Add a little water, cover, and steam for 5 minutes.
102Add a little water, cover, and steam for 5 minutes.
103Serve:
104Serve:
105Serve:
106Enjoy your native jollof rice with a side of spicy peppered goat meat!
107Enjoy your native jollof rice with a side of spicy peppered goat meat!
108Enjoy your native jollof rice with a side of spicy peppered goat meat!
Ingredients
2 kg goat meat
2 kg goat meat
2 kg goat meat
0.5 small onion
0.5 small onion
0.5 small onion
1 knorr beef seasoning
1 knorr beef seasoning
1 knorr beef seasoning
1 teaspoon salt
1 teaspoon salt
1 teaspoon salt
1 cup water
1 cup water
1 cup water
4 cups washed riced
4 cups washed riced
4 cups washed riced
1 teaspoon salt
1 teaspoon salt
1 teaspoon salt
1 cup meat stock
1 cup meat stock
1 cup meat stock
2 cup water
2 cup water
2 cup water
3 Bell peppers
3 Bell peppers
3 Bell peppers
4 -5 Scotch bonnet pepper
4 -5 Scotch bonnet pepper
4 -5 Scotch bonnet pepper
1 small onion
1 small onion
1 small onion
Oil for frying
Oil for frying
Oil for frying
0.5 cup pepper mix (bell pepper, atarodo and onion)
0.5 cup pepper mix (bell pepper, atarodo and onion)
0.5 cup pepper mix (bell pepper, atarodo and onion)
pinch salt
pinch salt
pinch salt
0.25 teaspoons onion powder
0.25 teaspoons onion powder
0.25 teaspoons onion powder
0.25 teaspoons beef seasoning
0.25 teaspoons beef seasoning
0.25 teaspoons beef seasoning
2 medium dried smoked catfish
2 medium dried smoked catfish
2 medium dried smoked catfish
0.5 cup dried prawns
0.5 cup dried prawns
0.5 cup dried prawns
0.25 cup palm oil
0.25 cup palm oil
0.25 cup palm oil
0.25 cup iru
0.25 cup iru
0.25 cup iru
2 tablespoons crayfish
2 tablespoons crayfish
2 tablespoons crayfish
0.5 teaspoons salt
0.5 teaspoons salt
0.5 teaspoons salt
0.5 teaspoons beer Knorr bouillon cube
0.5 teaspoons beer Knorr bouillon cube
0.5 teaspoons beer Knorr bouillon cube
0.5 bunch Kale
0.5 bunch Kale
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.