Goat meat jollof rice is a different twist to the party jollof rice we all know and love. The rich aroma and flavor of fried goat make the whole dish taste like a piece of heaven.
Here’s how to make this delicious goat meat jollof rice in 7 easy steps.
Preparation Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 2 – 3 people
Ingredients
Meat and marinade
- 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
Jollof
- 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 ground shrimp substitute for shrimp stock or chicken stock cube
- Water as required
- Salt as required
ALSO READ – Learn How To Prepare The Tasty Nigerian Native Jollof With This Simple Recipe
Preparation
Prepare goat meat
- Wash and clean the goat meat and put it in a saucepan. Blend garlic, ginger, scotch bonnet or petite bell pepper, green bell pepper, onions, anise, and cumin seeds. 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 bonnets or petite bell peppers and set aside.
Stew
- Pour oil into 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 clear. 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 a boil. Immediately after it starts boiling, remove the lid and, 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 and 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.
Watch this video by Telande for more direction.