Smoky Asun Jollof Rice

Because everyday is World Jollof Rice Day.

And so I present you one of two recipes – Asun Jollof- I concocted during the run-up to August 22nd – the other? A smoky prawn version.

Step 1

Get goat meat and season it with salt, ground onions and chilies.

Step 2

Coal-smoke for the most intense, smoky flavour.

{How to cold smoke}

Step 3

Prepare:

• Cook meat in water, with seasoning – don’t worry, the smoky flavour will not go away. Promise.
• Chili paste – corasely grind onions and chilies without water
• Chop up some green bell pepper
• ‘Stew’ – blend a mix of tomatoes, onions, chilies and cook down in some oil
• Parboil the rice, just till cooked

{Jollof Rice Essentials}

{Jollof Recipes}

Step 4

Cook. Pan fry cooked goat meat in blended pepper paste.

Add bell peppers and saute with meat.

Add tomato sauce, rice and cook. Check for seasoning, adjust and cover with foil – rice should be ‘steaming’ on low heat.

When cooked, turn up heat to ‘burn’ a bit for superb, smoky flavour.

And if you’re sensible, more sensible than I, take a photo of the finished dish.

The verdict?

Nice and smoky – well balanced flavours, perfectly cooked rice and all together delicious. But, one lost the intense pepperiness that should have accompanied each piece of asun meat – which is understandable as everything was mixed together. Next time, I’ll make some extra peppered goat to serve on the side.

Still fantastic. With dodo 🙂 or any of the other sides. To drink? We got you covered.

The end.

[wpurp-searchable-recipe]Smoky Asun Jollof Rice – – – [/wpurp-searchable-recipe]