How to cook Smokey Nigerian Jollof Rice for parties.

Ingredients

• 1 large Red Bell Pepper (seeds removed, cut into small pieces)
• 2 Scotch Bonnet Pepper (whole, very hot; handle with gloves)
• 1 tsp Dried Chili Flakes (optional for extra heat)
• 1 tsp Curry Powder
• 1 tsp Dried Thyme
• 1 tsp Stock Powder (any chicken or vegetable stock powder)
• 6 tbsp Vegetable Oil (divided: 3 tbsp for pepper base, 3 tbsp for frying)
• 2 medium Onion (sliced thin for frying)
• 1 tsp Paprika
• 1 Bay Leaf
• 1 tsp Garlic Powder
• 2 tbsp Tomato Paste (plain, no added sugar)
• 500 g Goat Meat (cut into bite‑size cubes, seasoned and cooked beforehand)
• 2 cups Goat Meat Stock (reserved from cooking the goat meat)
• 2 cups Long Grain Parboiled Rice (rinsed until water runs clear)
• 1 tsp All‑Purpose Seasoning (any West African seasoning blend)
• 0.5 tsp White Pepper
• 2 tbsp Butter (unsalted, cut into pieces)
• 1 medium Fresh Tomato (diced)
• to taste Salt

Instructions

1. Prepare Pepper Base

   Remove seeds from the red bell pepper, scotch bonnet, and any dried chili. Rinse all peppers in lightly salted water, then chop them finely.

   Time: PT15M

2. Cook Pepper Base

   Transfer the chopped peppers to a large pot, add 3 tbsp vegetable oil, 1 tsp curry powder, 1 tsp dried thyme, 1 tsp stock powder, and stir. Cook over medium heat for 45 minutes without adding water, stirring occasionally, until the mixture reduces and darkens.

   Time: PT45M

   Temperature: Medium

3. Blend Pepper Base

   Allow the cooked pepper mixture to cool slightly, then transfer to a blender and blend until smooth. Set aside.

   Time: PT5M

4. Fry Onion & Spice Oil

   Heat 2 tbsp oil in a skillet over medium‑high heat. Add sliced onions and fry for 1‑2 minutes until fragrant. Add 1 tsp stock powder, 1 tsp paprika, 1 tsp dried thyme, 1 bay leaf, and 1 tsp garlic powder. Fry another minute.

   Time: PT5M

   Temperature: Medium‑High

5. Cook Tomato Paste

   Add 2 tbsp tomato paste to the spiced onion mixture. Reduce heat to low and stir continuously until the paste separates from the oil and develops a sweet aroma (about 5 minutes).

   Time: PT5M

   Temperature: Low

6. Combine Pepper Blend

   Stir the blended pepper base into the tomato‑onion mixture. Cover partially and simmer for 10 minutes, stirring once halfway through.

   Time: PT10M

   Temperature: Medium

7. Fry Goat Meat

   In a separate pot, heat 2 tbsp oil over medium heat. Add sliced onion, then add the pre‑cooked goat meat cubes. Fry until the meat is browned and any excess moisture evaporates (about 10 minutes). Remove meat and set aside; reserve the oil.

   Time: PT10M

   Temperature: Medium

8. Rinse Rice

   Place 2 cups long‑grain parboiled rice in a large bowl. Add warm water, a pinch of salt, and swish. Drain and repeat until the water runs clear (about 4 rinses).

   Time: PT10M

9. Combine Stew, Rice, and Stock

   Return the fried stew (from step 6) to the large pot. Add the rinsed rice, then pour in the reserved goat meat stock (2 cups) and enough water so the liquid is just above the rice level. Stir in 1 tsp all‑purpose seasoning and ½ tsp white pepper.

   Time: PT5M

10. Cook Rice

    Cover the pot, reduce heat to medium‑low, and cook undisturbed for 10 minutes. After 10 minutes, stir the rice, then re‑cover with foil on top of the lid to trap steam and continue cooking for another 20 minutes.

    Time: PT30M

    Temperature: Medium‑Low

11. Finish with Butter, Onions & Tomatoes

    When the rice is tender, fold in 2 tbsp butter, the remaining sliced onions, diced fresh tomato, and a handful of the reserved stew. Cover for 2‑3 minutes until the butter melts and flavors meld.

    Time: PT5M

    Temperature: Low

12. Serve

    Fluff the Jolof Fries with a fork and serve hot, optionally with coleslaw or fried plantains on the side.

    Time: PT0M

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

78 g

Fat

13 g

Fiber

4 g