Recipe: Delicious Jollof rice with steamed goat meat and cucumber #KADUNACOOKOUT

Jollof rice with steamed goat meat and cucumber #KADUNACOOKOUT. Prepare goat meat Wash and clean goat meat and put in a saucepan. Blend garlic, ginger, scotch bonnet or petite belle pepper, green bell pepper, onions, anise and cumin seeds together. Jollof rice is a popular dish among most West African countries.

Not only did it make logistical sense (many people rear goats in Nigeria), but buying a whole goat was also a party. Add water to cover the mix, stir the mix, and allow it to boil till the water begins to dry up. The carrots and peas are optional for jollof rice. You can have Jollof rice with steamed goat meat and cucumber #KADUNACOOKOUT using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Jollof rice with steamed goat meat and cucumber #KADUNACOOKOUT

1. It's of Ingredients for the jollof rice: 2 tin of rice.
2. Prepare 4 of maggi.
3. It's 1 serving spoon of groundnut oil, 1 serving spoon of palm oil.
4. It's 6 of red pepper.
5. It's 1 of medium sized onion.
6. You need 1 pinch of salt.
7. You need of Curry and other spices.
8. It's of For the steamed goat meat: 3 pieces of goat meat, 2 maggi,.
9. You need 1 pinch of salt, spices, ginger, garlic, red pepper and onions.
10. It's of For the cucumber : half of a small cumber.

And the chicken can be cooked seperately from the rice and the broth added in with the tomatoes. the chicken can go in at the end. Who makes the best Jollof rice? Although Senegal, the Gambia or Mali could easily claim the paternity of this West African staple dish, there is definitely a light-hearted war going on between Nigeria and Ghana about who makes the best Jollof rice!. Nigerians typically parboil their rice for the Nigerian Jollof rice.

Jollof rice with steamed goat meat and cucumber #KADUNACOOKOUT step by step

1. When there is no water, pit your groundnut oil and palm oil into the mixture and stir properly, add your salt, spices and maggi and mix well.
2. When its well fried and the aroma is coming out, pour water into the mixture and cover your pot. Don't forget to taste it if there is need to add salt or maggi.
3. When the water has boiled, wash your rice and pour it into the water. Close the pot and allow it to boil. When the rice is well cooked, off the gas and transfer it to a flask your rice is ready.
4. For the steamed goat meat: wash your goat meat and put it inside a pot then add your spices, add ginger, garlic, maggi and salt then allow it to boil for some minutes (the meat already has its water if there is need to add, then it should be small but there is no need to add water.
5. Add your onions, red pepper and the rest of the spices into the meat and allow to boil when the meat is done, ensure that all the water sticks to the meat do not give room for excess water no water should be find with the meat.
6. For the cucumber, pill the cucumber and wash then cut into smaller sizes.
7. Arrange your jollof rice with steamed meat and cucumber on the plate. Enjoy your meal.

Parboiled rice can be store-bought (e.g. Uncle Ben's) or pre-cooked in a. Jollof rice traditionally consists of rice, cooking oil, vegetables such as tomato, onion, red pepper, garlic, ginger and scotch bonnet. To enhance the colour of the dish, tomato paste (purée) is added. As seasoning spices, salt, seasoning/stock cubes (a blend of flavour enhancers, salt, nutmeg and herbs), curry powder and dried thyme are used.