Jollof with goat meat

Ingredients

• 227 g (½ lb)bone-in goat meat
• 2 clovesgarlic
• 2.5 cm (1 inch)ginger
• to tasteScotch bonnet or petite belle pepper (kpakoshito)
• ½green pepper (optional)
• ½onion
• ¼ teaspooncumin seeds
• ¼ teaspoonanise seeds
• ½ teaspooncurry powder
• as requiredsalt
• as requiredhot water
• 1 largeonion
• 1 tablespoonturkey berries (optional)
• to tasteScotch bonnet or petite belle pepper (kpakoshito)
• 1green pepper
• 3, choppedtomatoes
• 60 ml (¼ cup)vegetable oil
• 3 tablespoonstomato paste or purée
• ¼ teaspoonnutmeg
• 370 g (2 cups)long- or medium-grain rice
• as requiredstock from cooking the goat meat
• 1 teaspoonground shrimp (or shrimp stock or a chicken stock cube)
• as requiredwater
• as requiredsalt

Instructions

1. 1

   Season the goat

   Wash and clean the goat meat, then place it in a saucepan. Blend the garlic, ginger, Scotch bonnet or petite belle pepper, optional green pepper, half an onion, anise seeds and cumin seeds. Pour the mixture over the meat, add salt and curry powder, and cook over high heat to steam. Add hot water as needed to tenderise the meat.

2. 2

   Blend the vegetables

   Meanwhile, blend the large onion with the turkey berries and Scotch bonnet or petite belle pepper, then set aside.

3. 3

   Fry the goat

   Heat the oil in a heavy-based saucepan with a tight-fitting lid over medium heat. When hot, add the goat meat, keeping the cooking stock for later. Fry the meat, then remove it from the pan and set aside. Add more oil if the pan does not have enough.

4. 4

   Cook the stew

   Add the tomato paste or purée and stir-fry for about 2 minutes. Add the blended onion mixture and chopped tomatoes, then stir-fry. Mix in the nutmeg, cover with the lid and simmer over high heat for about 5 minutes, until cooked through and no longer raw-tasting.

5. 5

   Add the rice

   Rinse the rice until the water runs clear, then add it to the stew. Pour in the reserved goat stock and add the ground shrimp or chicken stock cube. Taste for salt and add just enough water as needed.

6. 6

   Bring to the boil

   Cover the pan tightly and bring the mixture to the boil. As soon as it starts boiling, remove the lid and stir from the bottom to the top with a thin wooden ladle or long fork.

7. 7

   Simmer the rice

   Cover tightly and simmer over low heat for 10–12 minutes. Remove the lid and stir again, then stir in the fried goat meat. Cover tightly and simmer for a further 10 minutes, until the rice is well cooked.

8. 8

   Serve the jollof

   Serve on its own or with fried ripe plantains and coleslaw, if desired.

What is jollof with goat meat?

Jollof is a West African rice dish cooked in a seasoned tomato and pepper base; its exact style varies across regions and households. This version cooks goat meat separately first, then uses its stock to flavour the rice.

The method works by building flavour in stages: spiced goat, a cooked-down tomato stew and rice finished together in the same pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1120 calories, 38g protein, 112g carbs, 49g fat.

Most of the carbohydrates come from the rice, while the oil contributes much of the fat and the goat supplies protein and additional fat. The amount of salt and the goat's edible yield affect the overall nutrition, so serve with coleslaw or another vegetable side to round out the plate.

Seasoning the goat

Aromatics: blending garlic, ginger, onion, pepper and seeds helps coat the meat evenly as it steams. Add hot water when needed to tenderise the goat, and keep the resulting stock for the rice.

Heat: Scotch bonnet and petite belle peppers can be very fiery. Use an amount that suits your preference, and handle the peppers carefully.

Building the tomato base

Tomato paste: frying it for about 2 minutes helps incorporate it into the oil before the other blended ingredients go in. Then simmer the mixture for about 5 minutes, until it no longer tastes raw.

Turkey berries: these are optional, so the stew can still be made without them. The recipe also allows either tomato paste or purée.

Getting the rice texture right

Rinsing: wash the rice until the water runs clear before adding it to the stew. This removes surface starch and helps the grains cook more distinctly.

Liquid: use the reserved goat stock first, then add only enough water as needed. The recipe does not specify a fixed liquid quantity, so avoid adding more than the rice needs.

Stirring and simmering

First stir: once the pot reaches a boil, stir from the bottom upwards to distribute the stew and liquid through the rice. Use a long fork or thin wooden ladle, as described in the method.

Two stages: simmer the rice for 10–12 minutes, stir in the fried goat and cook for another 10 minutes. Keep the lid tightly on during both low-heat stages.

Serving ideas

Serve the jollof as a complete meal or alongside fried ripe plantains and coleslaw, as suggested in the recipe. The fresh crunch of coleslaw contrasts with the soft rice and rich goat.

If serving with sides, portion them separately so each person can balance the plate to taste.

Recipe notes & tips

• Keep the goat cooking stock to flavour the rice.
• Add hot water to the goat as needed while it tenderises.
• Rinse the rice until the water runs clear.
• Taste the stew for salt before adding the rice.
• Stir from the bottom upwards after the rice mixture first boils.
• Keep the lid tightly closed during the low-heat simmer.

Variations

• Skip the turkey berries: leave them out if you do not have them.
• Choose the rice: use long- or medium-grain rice as listed.
• Adjust the pepper: use less Scotch bonnet for a milder pot.
• Use stock cube: add a chicken stock cube instead of ground shrimp.
• Serve with plantain: add fried ripe plantains alongside the jollof.

Common mistakes to avoid

• Discarding the stock: reserve the goat cooking liquid to add flavour to the rice.
• Adding too much water: add it as needed rather than pouring in an unspecified amount all at once.
• Skipping the rice rinse: rinse until the water runs clear before cooking.
• Leaving the paste raw: fry it for about 2 minutes before adding the blended mixture.
• Forgetting the first stir: stir from the bottom to the top as soon as the pot boils.
• Cooking uncovered: keep the lid tightly closed during the low simmer so the rice cooks through.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until piping hot, adding a small splash of water if the rice has dried out.

Frequently asked questions