What’s your go-to comfort food?
For me it’s the spicy Jollof Rice and Goat meat, every time I make Jollof Rice and Goat Meat, I’m reminded of my mother’s kitchen, filled with laughter, stories, and the mouth-watering aroma of simmering spices. It’s more than just food; it’s a connection to my roots and a celebration of my heritage. Whether you’re cooking for a family gathering or trying these dishes for the first time, I hope they bring as much joy to your table as they have to mine.
Jollof Rice is more than just a meal; it’s a celebration on a plate. This one-pot wonder, renowned across West Africa, brings together rice, tomatoes, onions, and a blend of aromatic spices. The debate about the best version of Jollof Rice—whether Nigerian, Ghanaian, or Senegalese—is an age-old rivalry, but for me, Nigerian Jollof Rice is the ultimate winner. Its rich, smoky flavour, coupled with a slight kick of heat, makes it irresistible. Let me walk you down through the methods of making Nigerian Jollof Rice.
Ingredients
• 2 cups long-grain parboiled rice
• 4 large tomatoes
• 1 red bell pepper
• 1 large onion
• 3 cloves garlic
• 1-inch piece of ginger
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 teaspoon smoked paprika
• 2 bay leaves
• Goat meat broth
• 1/2 cup vegetable oil
• Salt and pepper to taste
Instructions
1. Blend the Base: In a blender, combine the tomatoes, red bell pepper, half of the onion, garlic, and ginger. Blend until smooth.
2. Prepare the Rice: Rinse the rice in cold water until the water runs clear. Drain and set aside.
3. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the remaining half of the onion, finely chopped, and sauté until translucent. Stir in the tomato paste and cook for about 5 minutes, until it starts to darken.
4. Cook the Sauce: Pour in the blended tomato mixture. Add thyme, curry powder, smoked paprika, bay leaves, salt, and pepper. Cook, stirring occasionally, for 20-25 minutes, until the sauce is thick and flavorful.
5. Combine and Simmer: Add the rinsed rice to the pot, stirring well to coat each grain with the sauce. Pour in the broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, until the rice is cooked through and has absorbed the liquid.
6. Serve: Remove the pot from the heat. Discard the bay leaves, and serve hot.
Succulent Goat Meat
Goat meat, with its rich and distinct flavor, pairs perfectly with Jollof Rice. Slow-cooked to tender perfection, it’s a dish that feels like a warm hug.
Ingredients
• 2 pounds of goat meat, cut into chunks
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
Instructions
1. Season and Sear: Season the goat meat with salt, ginger, garlic, thyme, curry and pepper and boil it till it’s tender.
In a large pot, heat the vegetable oil over medium-high heat. Add the meat in batches, searing on all sides until browned. Remove the meat and set aside.
Now you have your perfect cooked Jollof Rice and Goat meat ready to be eaten. Enjoy!!!
