Creado con IA
Nigerian Goat Meat Jollof Rice
70 min 580 kcal por ración Media
Ingredientes
4 Raciones
- goat meat400 g
- long grain rice320 g
- onion150 g
- crayfish7 g
- onion salt5 g
- mixed vegetables (carrot, peas, green beans)130 g
- vegetable oil15 ml
- scotch bonnet pepper (optional)10 g
- water480 ml
Preparación
- 1
Rinse the goat meat thoroughly and cut into bite-sized pieces.
- 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
Rinse the rice in cold water until the water runs clear. Set aside.
- 4
In a large pot, heat the vegetable oil over medium heat. Add the remaining chopped onion and sauté until translucent.
- 5
Add the crayfish and (if using) the finely chopped scotch bonnet pepper. Stir and cook for 2 minutes.
- 6
Add the boiled goat meat to the pot and stir well to combine with the aromatics.
- 7
Pour in the rice and mix thoroughly, allowing the rice to absorb the flavors for 2 minutes.
- 8
Add the reserved goat meat stock and enough water to make up 480ml liquid in total. Stir well.
- 9
