This jollof with goat meat (mutton) is filled with so much flavour and goodness. You might eat the whole bowl.
I think the most heinous thing to do is to take pictures of food when hungry. I wonder if those outstanding instagram food pictures from those fine dining places are done on an empty stomach.
This jollof with goat meat was a test to my amateur photography skills on a hot morning with no food in my stomach. Looking at those rich meats and beautifully grained rice and lovely smell, it just obvious I failed.
On the brighter side, this jollof with goat meat is the agenda today. Goat meat when seasoned and cooked well is very tasty.We start by cooking the goat meat with garlic, ginger, green bell pepper, onion, cumin, anise and curry powder. What I normally do is I reserve hot water and add it when it’s own juices is dried up whiles cooking. That way, I do not disrupt the cooking process and the meat cooks faster.
I used my basic jollof stew as usual. Because we will be adding the stock of goat meat, we add just nutmeg to the stew. Less here, better.
- 1/2 pound bone-in goat meat
- 2 cloves garlic
- 1 inch ginger
- scotch bonnet/ petite belle pepper AKA kpakoshito
- 1/2 green bell pepper optional
- 1/2 onion
- 1/4 teapoon cumin seeds
- 1/4 teapoon anise seeds
- 1/2 teapoon curry powder
- salt as required
- hot water
- 1 large onion
- 1 tablespoon turkey berries optional
- scotch bonnet pepper/ petite belle pepper AKA kpakoshito
- 1 green bell pepper
- 3 tomatoes chopped
- 1/4 cup vegetable oil
- 3 tablespoons tomato paste or puree
- 1/4 teaspoon nutmeg
- 2 cups long or medium grain rice
- stock from cooking of goat meat
- salt as required
- 1 teaspoon grounded shrimp subsitute for shrimp stock or chicken stock cube
- water as required
- salt as required
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Wash and clean goat meat and put in a saucepan. Blend garlic, ginger, scotch bonnet or petite belle pepper, green bell pepper, onions, anise and cumin seeds together. Pour over goat meat. Add salt and curry powder and set on fire under high heat to steam. Add hot water as and when needed to tenderise the meat.
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Mean while, blend onions, turkey berries and scotch bonnet or petite belle pepper together and set aside.
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Pour oil in a heavy bottom saucepan with a tight lid and place on medium heat. When hot, add the meat to fry reserving the stock for later. Remove the meat from the saucepan and set aside. Add additional oil if there is not enough oil in the saucepan.
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Add tomato paste or puree and stir fry for about two minutes. Add the blended onions, scotch bonnet or petite belle pepper and turkey berries. Add chopped tomatoes and stir fry. Add nutmeg and cover with the lid. Simmer on high heat for about five minutes till cooked through and not tasting raw.
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Rinse rice till water is cleared. Add the rinsed rice to the stew, reserved goat meat stock from the cooked meat, ground shrimp or chicken stock, taste for salt and just enough water as needed.
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Cover tightly and bring to boil. Immediately it starts boiling, remove lid, using a thin wooden ladle or a long fork stir from bottom to top.
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Cover tightly and let simmer on low heat for 10-12 minutes. After the time has lapsed, remove lid, stir again. Stir in fried goat meat at this point. Cover tightly and let simmer for 10 more minutes till its well cooked. Serve alone or with fried ripe plantains and coleslaw as desired.
For other jollof variations:
