PERFECT JOLLOF RICE - GOAT MEAT JOLLOF RICE

Ingredients

• 1 kg Goat Meat (with skin) (cut into bite‑size pieces)
• 2 large Onion (peeled and sliced)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (freshly grated)
• 3 pieces Scotch Bonnet Peppers (seeds removed, finely chopped)
• 2.5 pieces Bell Peppers (Tatashe) (roughly chopped)
• 400 g Canned Plum Tomatoes (drained)
• 2 tablespoons Tomato Paste (plain)
• 2 cups Golden Sella Basmati Rice (rinsed until water runs clear)
• 4 tablespoons Vegetable Oil (for frying)
• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 pieces Bouillon Cubes (chicken or beef flavor)
• 2 teaspoons Dried Thyme (crushed)
• 1 teaspoon Curry Powder (mild)
• 2 pieces Bay Leaves (dried)
• ½ teaspoon White Pepper (use sparingly – very hot)
• 1 teaspoon Paprika Pepper (smoked preferred)
• to taste Salt (adjust after broth added)

Instructions

1. Season and Marinate Goat Meat

   Trim excess fat, cut goat meat into bite‑size pieces, then toss with blended onions, bouillon cubes, thyme, curry powder, paprika, white pepper, and salt. Mix thoroughly and let marinate.

   Time: PT15M

2. Marination Rest

   Cover the bowl and refrigerate for at least 2 hours to allow the spices to penetrate the meat.

   Time: PT2H

3. Simmer Goat Meat

   Transfer the marinated meat to a large pot, set on low‑medium heat and let it simmer uncovered for about 20 minutes so the spices infuse fully.

   Time: PT20M

   Temperature: Low-Medium

4. Cook Meat Until Tender

   Add just enough water to cover the meat, increase heat to medium and cook until the meat is soft, about 20 minutes. Reserve the broth.

   Time: PT20M

   Temperature: Medium

5. Prepare Pepper Blend

   In a blender combine canned plum tomatoes, bell peppers, scotch bonnet peppers, onions, and ginger. Blend to a smooth puree.

   Time: PT10M

6. Cook Pepper Blend

   Heat a pan over medium heat, add thyme, bouillon cubes, white pepper, curry powder, bay leaves, and the pepper puree. Cook, stirring occasionally, until most liquid evaporates (15‑20 minutes).

   Time: PT20M

   Temperature: Medium

7. Set Pepper Base Aside

   Transfer the cooked pepper base to a bowl and set aside.

   Time: PT2M

8. Fry Aromatics

   In the same pan, heat vegetable oil and fry sliced onions, minced garlic, and a pinch of thyme until fragrant, about 3 minutes.

   Time: PT3M

   Temperature: Medium

9. Fry Boiled Goat Meat

   Add the previously boiled goat meat to the pan and fry for about 5 minutes until the edges are slightly crisp. Remove and set aside.

   Time: PT5M

   Temperature: Medium

10. Second Onion Fry

    Reduce the oil if needed, add another handful of chopped onions and fry for 3 minutes.

    Time: PT3M

    Temperature: Medium

11. Fry Tomato Paste

    Stir in tomato paste and fry, stirring frequently, for about 15 minutes until the paste turns a deep reddish‑brown and smells sweet.

    Time: PT15M

    Temperature: Medium

12. Combine Pepper Base

    Add the previously cooked pepper puree to the pan and fry together for another 15 minutes, allowing flavors to meld.

    Time: PT15M

    Temperature: Medium

13. Add Meat Broth and Water

    Pour the reserved goat meat broth into the pan; if the broth is insufficient, add a little water. Simmer for 10 minutes to integrate.

    Time: PT10M

    Temperature: Medium

14. Add Rice and Steam

    Stir in the washed basmati rice, cover the pan tightly with aluminum foil, then place the lid on top. Cook on low heat for about 12 minutes so the rice absorbs steam.

    Time: PT12M

    Temperature: Low

15. First Stir and Continue Cooking

    Quickly lift the foil, give the rice a gentle stir to prevent sticking, re‑cover and cook another 10 minutes on low.

    Time: PT10M

    Temperature: Low

16. Add Final Aromatics and Butter

    Stir in chopped onions, fresh tomatoes (optional), and butter. Cook for 5 minutes to melt the butter and re‑moisturize the rice.

    Time: PT5M

    Temperature: Low

17. Re‑introduce Fried Goat Meat

    Add the fried goat meat pieces back into the pot, mix well, and let simmer on low for 5 minutes so everything is heated through.

    Time: PT5M

    Temperature: Low

18. Rest Before Serving

    Turn off the heat, keep the pot covered and let the jollof rest for 10 minutes. This allows the steam to finish cooking the grains.

    Time: PT10M

Nutrition Facts

Calories

550

Protein

25g

Carbohydrates

80g

Fat

12g

Fiber

5g