Riz jollof traditionnel et viande de chèvre épicée

Ingrédients

• 2 kg goat meat
• 1/2 small onion
• 1 knorr beef seasoning
• 1 teaspoon salt
• 1 cup water
• 4 cups washed riced
• 1 teaspoon salt
• 1 cup meat stock
• 2 cup water
• 3 Bell peppers
• 4-5 Scotch bonnet pepper (as much as you can handle.)
• 1 small onion
• Oil for frying
• 1/2 cup pepper mix (bell pepper, atarodo and onion)
• Pinch of salt
• 1/4 teaspoons onion powder
• 1/4 teaspoons beef seasoning
• 2 medium dried smoked catfish
• 1/2 cup dried prawns
• 1/4 cup palm oil
• 1/4 cup iru
• 2 tablespoons crayfish
• 1/2 teaspoons salt
• 1/2 teaspoons beer Knorr bouillon cube
• 1/2 bunch of Kale

Préparation

1. 1

   Season the cleaned goat meat chunks with chopped onions, bouillon cubes, and salt.

2. 2

   Add a little water and mix well. Cover and steam on low heat for 15-20 minutes or until the meat is tender.

3. 3

   Add more water if needed. Strain the goat meat stock to remove any bones.

4. 4

   Add the washed rice to the goat meat stock.

5. 5

   Add salt and more water as needed. Mix well, cover, and cook for 20-25 minutes until the rice is tender.

6. 6

   Once cooked, fluff the rice with a fork to release steam, then set aside.

7. 7

   Prepare the pepper mix by roughly blending peppers and onions using a chopper, food processor, or blender. Set aside.

8. 8

   Soak the smoked catfish in hot water for 20 minutes, ensuring it is fully submerged.

9. 9

   In a separate bowl, wash the dried prawns with hot water, then drain and set aside.

10. 10

    Discard the hot water from the catfish, debone thoroughly, and if still hard, soak in hot water for an additional 10-20 minutes or until soft.

11. 11

    Heat up some red palm oil in a wide pan over medium heat.

12. 12

    Add chopped onions, iru, and crayfish powder. Fry for 2-3 minutes until the onions are soft.

13. 13

    Add half of the prepared pepper mix and stir well. Season with salt and bouillon cubes.

14. 14

    Fry the pepper mix for 5-10 minutes or until it darkens slightly, stirring occasionally.

15. 15

    Add the deboned catfish and prawns, then stir-fry for 1-2 minutes.

16. 16

    Cover and cook for 5 minutes on low-medium heat.

17. 17

    Add the cooked rice and mix until well combined. Stir-fry for 5 minutes to toast the rice.

18. 18

    Add sliced vegetables and mix thoroughly once mixed, set aside.

19. 19

    In a large pan, heat up some oil over medium heat. Add the goat meat and fry until crispy.

20. 20

    Transfer the fried meat to a paper towel to drain excess oil.

21. 21

    Reduce the oil in the pan, then add the remaining pepper mix. Add extra peppers if you want it extra spicy.

22. 22

    Season with salt, onion powder, and a beef bouillon cube. Mix and fry for 3-4 minutes.

23. 23

    Add the fried goat meat to the pepper mix and stir until well combined. Add a little water, cover, and steam for 5 minutes.

24. 24

    Serve:

25. 25

    Enjoy your native jollof rice with a side of spicy peppered goat meat!