Learn How To Prepare Delicious Goat Meat Jollof Rice In These 7 Simple Steps
- 1/2 pound bone-in goat meat
- 2 cloves garlic
- 1-inch ginger
- scotch bonnet/ petite bell pepper/ ata rodo AKA kpakoshito
- 1/2 green bell pepper optional
- 1/2 onion
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon anise seeds
- 1/2 teaspoon curry powder
- salt as required
- hot water
- 1 large onion
- 1 tablespoon turkey berries (optional)
- scotch bonnet pepper/ petite bell pepper/ ata rodo AKA kpakoshito
- 1 green bell pepper
- 3 tomatoes chopped
- 1/4 cup vegetable oil
- 3 tablespoons tomato paste or puree
- 1/4 teaspoon nutmeg
- 2 cups long or medium grain rice
- Stock from the cooking of goat meat
- Salt as required
- 1 teaspoon grounded shrimp substitute for shrimp stock or chicken stock cube
- Water as required
- Salt as required
Wash and clean goat meat and put in a saucepan. Blend garlic, ginger, scotch bonnet or petite bell pepper, green bell pepper, onions, anise and cumin seeds together. Pour over goat meat. Add salt and curry powder and set on fire under high heat to steam. Add hot water as and when needed to tenderize the meat.
Meanwhile, blend onions, turkey berries, and scotch bonnet or petite bell pepper together and set aside.
Pour oil in a heavy bottom saucepan with a tight lid and place on medium heat. When hot, add the meat to fry reserving the stock for later. Remove the meat from the saucepan and set aside. Add additional oil if there is not enough oil in the saucepan.
Add tomato paste or puree and stir-fry for about two minutes. Add the blended onions, scotch bonnet or petite bell pepper and turkey berries. Add chopped tomatoes and stir fry. Add nutmeg and cover with the lid. Simmer on high heat for about five minutes till cooked through and not tasting raw.
Rinse rice till water is cleared. Add the rinsed rice to the stew, reserved goat meat stock from the cooked meat, ground shrimp or chicken stock, taste for salt and just enough water as needed.
Cover tightly and bring to boil. Immediately it starts boiling, remove the lid, using a thin wooden ladle or a long fork stir from bottom to top.
Cover tightly and let simmer on low heat for 10-12 minutes. After the time has elapsed, remove the lid, stir again. Stir in fried goat meat at this point. Cover tightly and let simmer for 10 more minutes till its well cooked. Serve alone or with fried ripe plantains and coleslaw as desired.
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