Nigerian Jollof Rice and Asun (Spicy Goat Meat) served with a Bell Pepper Sauce

Keen Home Cook 2020-21 Finalist - Zoe Idehen

About the Recipe

I chose these recipes because I wanted to stay true to my Nigerian heritage and use this platform to showcase and celebrate some popular dishes and ingredients used in our cooking. This is comfort food at its best.

Ingredients

  • 4 Fresh Tomatoes or 1 Chopped Tomato Can

  • 2 Red Bell Peppers

  • 2 Scotch Bonnets

  • 1 Red Onion + 1/2 Onion, finely chopped

  • 4 Garlic Cloves

  • 3 tbsp. Tomato Paste

  • 3 cups Basmati Rice

  • 400ml Water/Stock

  • 3 Seasoning Cubes

  • 1 tbsp. Chicken Seasoning

  • 1 tbsp. Ground Crayfish

  • 1 tbsp. Curry Powder

  • 2 Bay Leaves

  • 1/2 tbsp. Thyme

  • 1/2 cup Vegetable Oil

  • Asun (Spicy Goat Meat)


Goat Meat

  • 1kg Goat Meat

  • 1 tsp Salt

  • 2 tsp Seasoning Cubes

  • 2 tsp Curry Powder

  • 2 tsp Thyme

  • 2 tsp Onion Granules

  • 2 Garlic Granules

  • 1.2L Water


Stir Fry

  • 1 Red Bell Pepper

  • 1 Red Onion

  • 1 Scotch Bonnet

  • 1 tsp Salt

  • 1 Seasoning Cube

  • 1 tsp Garlic Granules

  • 2-3 tbsp. Vegetable Oil

Garnish

  • 1/2 Green Bell Pepper, sliced

  • 1/2 Yellow Bell Pepper, sliced

  • 1/2 Red Onion, sliced

Bell Pepper Sauce

  • 2 Red Bell Peppers

  • 1 Red Onion

  • 1 Scotch Bonnet

  • 2 Garlic Cloves

  • 2 Seasoning cubes

  • 1 tsp Thyme

  • Salt to taste

  • 3 tbsp. Vegetable Oil

Preparation

Jollof Rice

Put the tomatoes, onion, garlic, bell peppers, scotch bonnet in a blender and blend until smooth.


Heat some oil in a large pot on medium heat then add in the chopped onions. Fry until they become translucent.


Add in the tomato paste and fry for 5 minutes, stirring regularly.


Pour in the blended mixture to the pot and cook on medium heat for 10-15 minutes.


While that’s cooking, wash your rice repeatedly to get rid of the starch.


Add the stock/water and all the remaining spices to the stew (season to taste) and cook for another 5 mins.


Add the washed rice to the stew. The rice should be enough for the stew to just about cover the amount of rice you add.


To keep the heat in better, cover pot with kitchen foil and then cover with the lid.


Cook on low heat for 30 minutes. Check the rice and stir gently. Cover the pot again and cook for another 10 minutes and your jollof rice is ready to serve.


Asun (Spicy Goat Meat)

Add your goat meat, salt, seasoning cubes, curry powder, thyme, onion and garlic granules to a pressure cooker to reduce the cooking time.


Pour in some water (just enough to cover the meat) to the pot and boil your meat on high heat for 40-45 mins.


Transfer the goat meat to an oven tray lined with aluminium foil and grill/broil it in a preheated oven at 180°C for 15 minutes, turning them half way so all the meat is browned.


While the meat is grilling, add the red bell pepper, red onion and scotch bonnet to a food processor. Blend until coarse in texture.


Once meat has finished grilling, cut into bite-sized pieces and set aside.


Preheat a little oil in a large wok or pan. Add the blended mixture and season with salt, a seasoning cube and garlic granules. Fry for 5 minutes on medium heat, stirring regularly.


Add in your goat meat and sliced bell peppers and fry for about 7 minutes, stirring occasionally. Lastly, stir in your sliced red onion and fry for another minute, take off the heat and serve.


Bell Pepper Sauce

Add the bell peppers, onion, scotch bonnet and garlic to a blender, and blend until smooth.


Heat some oil in a small saucepan and pour in the blended pepper mixture. Season with salt, seasoning cubes and thyme.


Bring to a boil then simmer on medium low heat for 15 minutes, stirring regularly to prevent burning. Your pepper sauce is now ready to serve.