Jollof Rice with Fried Goat Meat
Jollof Rice with Fried Goat Meat
Ingredients
For the Fried Goat Meat
- 1 1/2 pounds goat meat, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
For the Pepper Base
- 2 red bell peppers, roughly chopped
- 1 onions, large, roughly chopped
- 4 garlic cloves, peeled
- 1 scotch bonnet peppers, or more, to taste, stemmed
For the Jollof Rice
- 1 onions, medium, sliced
- 1 tablespoon curry powder
- 1 teaspoon dried thyme
- 2 Maggi seasoning cubes, crushed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon white pepper
- 1/2 cup coconut milk, full-fat
- 2 cups long-grain parboiled rice, rinsed until water runs clear
- 2 1/2 cups meat stock
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 onions, small, finely chopped
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
Season the goat meat pieces with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a large, heavy-bottomed pot or Dutch oven, heat 1/2 cup of vegetable oil over medium-high heat. Fry the seasoned goat meat until browned on all sides and cooked through, about 10-15 minutes. Remove the fried goat meat from the pot and set aside, leaving the residual oil in the pot.
⏱️ 15 min
- 2
While the goat meat is frying, prepare the pepper base. In a blender, combine the roughly chopped red bell peppers, large onion, garlic cloves, and scotch bonnet pepper. Blend until a relatively smooth paste is formed. Add a splash of water if needed to help blend.
⏱️ 5 min
- 3
Reduce the heat to medium. Add the sliced onions to the residual oil in the pot and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Pour the blended pepper base into the pot with the sautéed onions. Cook, stirring occasionally, until the sauce has reduced significantly and the oil begins to separate from the sauce, about 15-20 minutes. This step is crucial for developing deep flavor.
⏱️ 20 min
- 5
Stir in the curry powder, dried thyme, crushed Maggi seasoning cubes, 1 teaspoon of salt, and white pepper. Mix well and cook for another 2 minutes to toast the spices.
⏱️ 2 min
- 6
Add the pre-fried goat meat pieces back into the pot with the sauce. Pour in the coconut milk and stir thoroughly to combine, ensuring the meat is well coated.
⏱️ 3 min
- 7
Add the rinsed long-grain parboiled rice to the pot. Stir gently to coat the rice evenly with the sauce and goat meat. Pour in the meat stock and bring the mixture to a simmer.
⏱️ 5 min
- 8
Once simmering, cover the pot tightly with aluminum foil, then place the lid on top. Reduce the heat to low and cook for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
⏱️ 25 min
- 9
Once cooked, remove the pot from the heat and let it rest, still covered, for 5-10 minutes. This allows the rice to steam further and become fluffier.
⏱️ 5 min
- 10
Uncover the pot and gently fluff the rice with a fork. Stir in the diced red bell pepper, green bell pepper, and finely chopped onions. Mix until evenly distributed.
⏱️ 3 min
- 11
Finally, sprinkle the chopped green onions over the jollof rice and gently fold them in. Serve hot, garnished with a sprig of parsley if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jollof Rice with Fried Goat Meat
Ingredients
For the Fried Goat Meat
- 1 1/2 pounds goat meat, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil, for frying
For the Pepper Base
- 2 red bell peppers, roughly chopped
- 1 onions, large, roughly chopped
- 4 garlic cloves, peeled
- 1 scotch bonnet peppers, or more, to taste, stemmed
For the Jollof Rice
- 1 onions, medium, sliced
- 1 tablespoon curry powder
- 1 teaspoon dried thyme
- 2 Maggi seasoning cubes, crushed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon white pepper
- 1/2 cup coconut milk, full-fat
- 2 cups long-grain parboiled rice, rinsed until water runs clear
- 2 1/2 cups meat stock
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 onions, small, finely chopped
- 1/4 cup green onions, chopped, for garnish
Instructions
- 1
Season the goat meat pieces with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a large, heavy-bottomed pot or Dutch oven, heat 1/2 cup of vegetable oil over medium-high heat. Fry the seasoned goat meat until browned on all sides and cooked through, about 10-15 minutes. Remove the fried goat meat from the pot and set aside, leaving the residual oil in the pot.
⏱️ 15 min - 2
While the goat meat is frying, prepare the pepper base. In a blender, combine the roughly chopped red bell peppers, large onion, garlic cloves, and scotch bonnet pepper. Blend until a relatively smooth paste is formed. Add a splash of water if needed to help blend.
⏱️ 5 min - 3
Reduce the heat to medium. Add the sliced onions to the residual oil in the pot and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Pour the blended pepper base into the pot with the sautéed onions. Cook, stirring occasionally, until the sauce has reduced significantly and the oil begins to separate from the sauce, about 15-20 minutes. This step is crucial for developing deep flavor.
⏱️ 20 min - 5
Stir in the curry powder, dried thyme, crushed Maggi seasoning cubes, 1 teaspoon of salt, and white pepper. Mix well and cook for another 2 minutes to toast the spices.
⏱️ 2 min - 6
Add the pre-fried goat meat pieces back into the pot with the sauce. Pour in the coconut milk and stir thoroughly to combine, ensuring the meat is well coated.
⏱️ 3 min - 7
Add the rinsed long-grain parboiled rice to the pot. Stir gently to coat the rice evenly with the sauce and goat meat. Pour in the meat stock and bring the mixture to a simmer.
⏱️ 5 min - 8
Once simmering, cover the pot tightly with aluminum foil, then place the lid on top. Reduce the heat to low and cook for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during this time.
⏱️ 25 min - 9
Once cooked, remove the pot from the heat and let it rest, still covered, for 5-10 minutes. This allows the rice to steam further and become fluffier.
⏱️ 5 min - 10
Uncover the pot and gently fluff the rice with a fork. Stir in the diced red bell pepper, green bell pepper, and finely chopped onions. Mix until evenly distributed.
⏱️ 3 min - 11
Finally, sprinkle the chopped green onions over the jollof rice and gently fold them in. Serve hot, garnished with a sprig of parsley if desired.
⏱️ 2 min