Native jollof rice and peppered goat meat

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Season the cleaned goat meat chunks with chopped onions, bouillon cubes, and salt.
2. 2Add a little water and mix well. Cover and steam on low heat for 15-20 minutes or until the meat is tender.
3. 3Add more water if needed. Strain the goat meat stock to remove any bones.
4. 4Add the washed rice to the goat meat stock.
5. 5Add salt and more water as needed. Mix well, cover, and cook for 20-25 minutes until the rice is tender.
6. 6Once cooked, fluff the rice with a fork to release steam, then set aside.
7. 7Prepare the pepper mix by roughly blending peppers and onions using a chopper, food processor, or blender. Set aside.
8. 8Soak the smoked catfish in hot water for 20 minutes, ensuring it is fully submerged.
9. 9In a separate bowl, wash the dried prawns with hot water, then drain and set aside.
10. 10Discard 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. 11Heat up some red palm oil in a wide pan over medium heat.
12. 12Add chopped onions, iru, and crayfish powder. Fry for 2-3 minutes until the onions are soft.
13. 13Add half of the prepared pepper mix and stir well. Season with salt and bouillon cubes.
14. 14Fry the pepper mix for 5-10 minutes or until it darkens slightly, stirring occasionally.
15. 15Add the deboned catfish and prawns, then stir-fry for 1-2 minutes.
16. 16Cover and cook for 5 minutes on low-medium heat.
17. 17Add the cooked rice and mix until well combined. Stir-fry for 5 minutes to toast the rice.
18. 18Add sliced vegetables and mix thoroughly once mixed, set aside.
19. 19In a large pan, heat up some oil over medium heat. Add the goat meat and fry until crispy.
20. 20Transfer the fried meat to a paper towel to drain excess oil.
21. 21Reduce the oil in the pan, then add the remaining pepper mix. Add extra peppers if you want it extra spicy.
22. 22Season with salt, onion powder, and a beef bouillon cube. Mix and fry for 3-4 minutes.
23. 23Add the fried goat meat to the pepper mix and stir until well combined. Add a little water, cover, and steam for 5 minutes.
24. 24Serve:
25. 25Enjoy your native jollof rice with a side of spicy peppered goat meat!