Nigerian Goat Meat Jollof Rice

Instructions

1. 1

   Rinse the goat meat thoroughly and cut into bite-sized pieces.

2. 2

   Place the goat meat in a pot, add half of the chopped onion, onion salt, and enough water to cover. Boil for 25-30 minutes until tender. Reserve the stock.

3. 3

   Rinse the rice in cold water until the water runs clear. Set aside.

4. 4

   In a large pot, heat the vegetable oil over medium heat. Add the remaining chopped onion and sauté until translucent.

5. 5

   Add the crayfish and (if using) the finely chopped scotch bonnet pepper. Stir and cook for 2 minutes.

6. 6

   Add the boiled goat meat to the pot and stir well to combine with the aromatics.

7. 7

   Pour in the rice and mix thoroughly, allowing the rice to absorb the flavors for 2 minutes.

8. 8

   Add the reserved goat meat stock and enough water to make up 480ml liquid in total. Stir well.

9. 9

   Add the mixed vegetables and bring the mixture to a boil.

10. 10

    Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent burning.

11. 11

    Taste and adjust seasoning if necessary. Fluff the rice with a fork.

12. 12

    Serve hot and enjoy your Nigerian Goat Meat Jollof Rice.