Smoky Asun Jollof Rice

Ingrédients

• 2700 g goat meat (Ribs works best. (see note 1))
• 2 teaspoons salt
• 2 whole seasoning cubes (4 single cubes (knorr or Maggi))
• 2-4 cups water
• 5 sprigs thyme ((or 1 tsp dried thyme))
• 1/2 onion (sliced thin (see note 2))
• 65 g scotch bonnet peppers ((see note 3 for substitutions))
• 1/2 cup reserved goat stock ((strained, see Note 4))
• 1/2 cup water
• Pinch of salt
• 1/2 cube beef seasoning
• 6 medium tomatoes ()
• 2 large red bell peppers ( or 3 medium)
• 1 to 2 scotch bonnet peppers (skip if you don't like spicy food)
• 1/2 small red onion
• 1 bulb onion (sliced)
• 6 cups sella basmati rice ((1200g) see note 5)
• 1/2 cup oil
• Handful chopped onion
• 12 oz tomato paste
• 1 1/2 cups blended tomato sauce (boiled down to reduce)
• 2 1/2 teaspoons salt
• 1 teaspoon Knorr chicken cube (crushed )
• 1 tablespoon dried thyme
• 2 bay leaves
• 1 tablespoon curry powder
• 1 1/2 cup goat meat stock
• 2 1/2 cups water

Préparation

1. 1

   --- Make the Asun ---

2. 2

   Add the goat meat, salt, beef seasoning cubes, thyme, and water to a pot. Cook until slightly tender. Depending on the type and cut of goat meat, this may take longer, so allow it cook until the meat is slightly soft but not falling apart.

3. 3

   Remove the meat and reserve the stock.

4. 4

   Lightly coat or spray the goat meat with oil and spread it in a single layer so it browns properly.

5. 5

   Grill or Air fry at 375 F, 190 C, for 12 to 15 minutes until nicely browned and slightly crispy on the edges. You can also roast in the oven using the broil setting until brown.

6. 6

   Allow the roasted meat cool slightly, then debone and check carefully for small bone fragments.

7. 7

   Cut into even bite sized pieces.

8. 8

   Slice the onion thinly, preferably using a mandoline slicer for even slices. Also chop the scotch bonnet or pulse briefly in a chopper or food processor.

9. 9

   In a pot or wok, add the roasted goat meat, sliced onion, chopped scotch bonnet, goat stock, water, salt, and a little beef seasoning cube.

10. 10

    Cover and cook on low heat for 10 to 15 minutes so the onions soften and everything comes together. Set aside. Try not to finish the asun before the rice is done.

11. 11

    --- Make the Tomato Sauce ---

12. 12

    Wash and rinse the tomatoes, bell peppers, scotch bonnet, and red onion thoroughly. Cut the tomatoes and bell peppers into smaller chunks for easier blending.

13. 13

    Transfer everything to a blender and blend until completely smooth.

14. 14

    Pour the blended mixture into a pot and cook down on medium heat until thick and well reduced. Cook until all or most of the excess water to evaporate. Once thickened, set aside for the Jollof base.

15. 15

    --- Cook the Jollof Rice ---

16. 16

    Use a wide stainless steel or cast iron pot if possible. These types of pots distribute heat more evenly and help develop that slight smoky party Jollof flavor.

17. 17

    Heat the oil in the pot over medium heat. Add the sliced onions and fry until soft.

18. 18

    Add the tomato paste and fry it very well. Stir continuously so it does not burn. You will know it is ready when it darkens in color, looks slightly grainy like sand, and the oil begins to separate.

19. 19

    Add the reduced tomato pepper sauce and fry for a few minutes to combine the flavors.

20. 20

    Add the crushed seasoning cube, thyme, bay leaves, curry powder, and salt. Stir well.

21. 21

    Pour in the goat meat stock first. If it is not enough, top up with beef stock or water. Cover and allow to simmer for a couple of minutes.

22. 22

    Wash the rice thoroughly until the water runs clear to remove excess starch.

23. 23

    Add the washed rice into the sauce and stir to coat evenly.

24. 24

    Add water,. The liquid should sit just slightly above the rice.

25. 25

    Cover tightly with foil, then place the lid over the pot. The foil helps trap the steam so the rice cooks properly with minimal water. If you are not using foil, add a little more water before covering to ensure the rice cooks through evenly.

26. 26

    Cook on medium to high heat for about 20 minutes, then reduce the heat and continue cooking for another 20 minutes or until the rice is cooked.

27. 27

    Once cooked, mix the rice well to combine everything evenly.

28. 28

    Add the prepared asun and mix well.

29. 29

    Serve hot and enjoy.