Party-style jollof with rich goat stock. The stock is what makes it hit different. INGREDIENTS Serves 4-5 For the Goat: 700g - 1kg goat meat, cut into chunks 1 onion, chopped 4 cloves garlic, minced 1 thumb ginger, grated 2 stock cubes 1 tsp curry powder 1 tsp thyme 1 tsp black pepper Salt to taste 2 cups long grain rice - rinsed till water runs clear, then drained 4 large ripe tomatoes, blended 1 red bell pepper + 2 scotch bonnet, blended 1 onion, blended 1/2 cup vegetable oil 2 tbsp tomato paste 1/2 onion, sliced 3 cups goat meat stock 1 tsp curry powder 1 tsp mixed herbs/rosemary 1 bay leaf, optional Salt to taste STEP BY STEP METHOD Wash goat meat. Put in pot with chopped onion, garlic, ginger, stock cubes, curry, thyme, pepper, salt. Add just enough water to cover. Boil 35-45 mins till meat is tender but not falling apart. Remove goat and set aside. Strain and keep the stock - this is gold for the jollof. Fry the boiled goat in 2 tbsp oil till browned. Blend tomatoes, bell pepper, scotch bonnet, and blended onion together. Pour into a pot and boil on medium heat 15-20 mins until the mixture reduces by half. This kills the sour/raw taste. Heat 1/2 cup oil in a heavy jollof pot. Add sliced onions and fry 2 mins. Add tomato paste and fry 3 mins till it darkens. Pour in the boiled pepper-tomato mix. Add curry, rosemary , paprika, salt. Fry on medium heat 15-20 mins, stirring often. You’re done when oil starts floating on top. Pour 3 cups of the goat stock into the stew. Bring to a rolling boil. Taste and adjust salt. Add the drained rice. Stir ONCE gently to combine. Arrange the fried goat pieces on top of the rice. Add bay leaf. Cover tightly with aluminum foil, then put the lid on. This traps steam. Cook on LOW heat for 25-30 mins. Do not open the pot. Check rice. If there’s still liquid, cook 5 mins more. If dry but hard, sprinkle 3 tbsp water and cover 5 mins. Once done, reduce heat to lowest and leave covered 10 mins. This gives the slight smoky burnt bottom nam we love. Fluff with a fork. Serve hot with fried plantain, coleslaw, and shito. KEY TIPS Stock over water always - goat stock = flavor. Don’t waste it Boil down the blend first - no sour jollof Fry stew till oil floats - that’s how you get the deep red color Low heat + tight seal - prevents mushy rice and burns Don’t over-stir - once at the start, then leave it Rest it - 5-10 mins after cooking makes it taste better That asie at the bottom is what people fight for 😂
- Posted
- 4 Aug 2026
- Their usual
- 1.4K views
