Créé avec l’IA
Spicy Goat Meat Jollof Rice
80 min 507 kcal par portion Moyen
Ingrédients
4 Portions
- long grain rice1.5 cups cup
- groundnut oil2 tablespoons tablespoon
- goat meat, diced250g g
- fresh tomatoes2 medium (200g) g
- tomato paste2 tablespoons tablespoon
- red peppers2 large (240g) g
- Maggi seasoning cubes2 cubes cube
- salt1 teaspoon teaspoon
- curry powder1 teaspoon teaspoon
- grated ginger1 teaspoon teaspoon
- minced garlic1 teaspoon teaspoon
Instructions
- 1
Rinse the long grain rice thoroughly in cold water until the water runs clear. Set aside.
- 2
Blend the fresh tomatoes and red peppers together until smooth. Set aside.
- 3
Heat the groundnut oil in a large pot over medium heat. Add the grated ginger and minced garlic, and sauté for 1 minute until fragrant.
- 4
Add the diced goat meat to the pot and brown on all sides for about 5-7 minutes.
- 5
Stir in the blended tomato and pepper mixture. Cook for 10 minutes, stirring occasionally, until the mixture reduces and the oil begins to separate.
- 6
Add the tomato paste, curry powder, Maggi seasoning cubes, and salt. Stir well and cook for another 3 minutes.
- 7
Pour in the rinsed rice and stir to coat the grains with the sauce.
- 8
Add enough water to cover the rice by about 1 inch. Bring to a boil, then 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.
