Nigerian Jollof Rice
Rayo's jollof rice, made from scratch without seasoning cubes, with a homemade pepper mix and a rich meat stock.
Video
Original video: watch on YouTube
Ingredients
22 items
- Goat meat
- Onions
- Garlic
- Green bell pepper
- Yellow chili
- Ginger
- Water (as needed)
- Curry
- Fusiza (spelling to confirm)
- Black pepper
- Thyme
- Bay leaf
- Sea salt
- Nigerian rice (soaked in hot water)
- Jollof pepper mix (fried well in oil)
- Cooking oil
- 2 cooking spoons Homemade tomato paste
- Meat stock (as needed, sieved)
- White pepper
- Nutmeg
- Sliced onions and tomatoes (seasoned with curry, white pepper and salt)
- Unsalted butter (optional)
Instructions
7 steps
- Blend the onions, garlic, green bell pepper, yellow chili and ginger with water. Pour over the goat meat and add curry, fusiza, black pepper, thyme, bay leaf and sea salt. Cook until the meat is done.
- Soak the rice in hot water.
- Sieve the meat stock and set the meat aside. In a nonstick pot, fry the jollof pepper mix in hot oil until it is well fried.
- Add the washed rice to the pot with the fried pepper mix, 2 cooking spoons of homemade tomato paste and the sieved meat stock.
- Add white pepper and nutmeg and stir. Cover and cook on low heat.
- When the water has reduced, add the sliced onions and tomatoes (seasoned with curry, white pepper and salt) and the optional butter.
- Cover and let the gentle heat finish cooking the rice. Letting the rice burn slightly at the bottom adds flavour.
Cooking tips
- No seasoning cubes: the flavour comes from natural spices and a good stock.
- A little burnt rice at the bottom is wanted for flavour.
