Goat's Meat Flavor Infused Jollof Rice Recipe Notes

Introduction

Goat meat is fatty but flavorful
Seasoning Ingredients:
- Blended onions
- Bouillon cubes
- Thyme
- Curry powder
- Salt
Marination:
- Marinate for 2 hours (overnight recommended for more flavor)
Cooking:
- Place on low to medium heat to simmer for 20 minutes
- No water added initially to allow spice penetration
- Add water after 20 minutes to create concentrated broth

Ingredients for Pepper Mix:
- 1 paprika pepper
- 2.5 bell peppers (tatashe)
- 2 onions
- 3 scotch bonnet peppers
- Ginger (secret ingredient for smoky flavor)
- Canned tomatoes (plum tomatoes) or 4-5 fresh tomatoes
Blending:
- Blend all ingredients together
Cooking Pepper Mix:
- Transfer blend to a pan on medium heat
- Add thyme, bouillon cubes, white pepper, curry powder, bay leaves (no salt yet)
- Cook for 15-20 minutes to evaporate excess water

Type of Rice:
- Golden cellar basmati (longer grains, non-mushy)
- Avoid using olive oil
Cooking Meat:
- Heat vegetable oil, fry onions, garlic, thyme for flavor
- Add boiled meats and fry, set aside
- Reduce oil, add more chopped onions, fry for 2-3 minutes
Tomato Paste:
- Add tomato paste, fry for 15 minutes until sweet

Mix fried puree with pepper mix, fry for 15 minutes
Add meat broth and some water, cover and cook for 10 minutes
Add washed rice (option to parboil for 5 minutes)
Seasoning Check:
- Taste for salt, adjust as necessary
Covering:
- Use kitchen foil to trap heat for steaming
- Cook for 10-15 minutes

Stir halfway through to prevent excessive burning (some burn is desired for smoky flavor)
Add chopped onions, tomatoes, and butter to replenish lost moisture
Cook for an additional 5 minutes
Finally, mix in fried meats, simmer for 5 minutes