How To: Perfect Jollof Rice with goat meat, Fried Plantain and Coleslaw

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than goat meat.

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber and nutrients.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

scotch bonnet peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with lower cost, while bell peppers are milder.

Blend the pepper, onion, garlic, and ginger.

Marinate the goat meat with the blended mixture for 15 minutes.

Put the goat meat on fire for 15 minutes, adding a magic cube and edible salt.

Save the stock from the cooked goat meat.

Pour canola oil into a saucepan and add the goat meat to fry.

Chop some onions and add to the frying meat, stir-frying for about 5 minutes.

Add the rest of the powder and the blended pepper, onion, garlic, and ginger to the meat.

Add tomato paste and blend tomatoes to add to the mixture.

Add the goat meat stock, curry powder, bay leaves, rosemary, and salt to taste.

Stir in the chopped bell pepper, onions, and spring onions.

Add rice to the mixture with a little salt to taste and let it cook for about 15 minutes, stirring occasionally to prevent burning.

Add peas and carrots, stir again, and let it simmer for 20 minutes.

Cover the pot and ensure the goat meat remains in the rice for tenderness.

Cut the plantains and heat oil to fry them, ensuring they don't burn.

Simmer the rice on low heat for about 40 minutes until cooked with the goat meat.

Grate carrots for coleslaw and chop cabbage into tiny pieces.

Mix grated carrots and chopped cabbage with mayonnaise to taste.

Cooking Techniques

Equipment Needed

Spice Level: