Rosemary Goat Jollof

I know I say this about almost everything I make but if you never try any of my jollof recipes (you should definitely try all because they are bomb especially the best chicken jollof, it’s glorious) then you should at least make this once. It’s so delicious and yummy and the recipe is full proof, I’d know because it’s become my go to jollof recipe besides my best chicken jollof. It’s everythang. It might seem like a lot of steps but they all happen simultaneously so there isn’t any extra waiting time. Tag me on instagram / twitter if you try this recipe.

Recipe

what you need

1kg goat meat (replace with lamb if you don’t like goat meat)

4 1/2 cups jasmine rice

Marinade

1/2 cup fresh rosemary 

2 cups+ of kpakpo shito* or any mild to hot chili available

10 garlic cloves

3 large onions

1 teaspoon my all purpose seasoning( replace with any spice mix that contains similar spices)

1 teaspoon my 7 spice blend ( seasoning, replace with any spice mix that contains similar spices)

1 teaspoon curry powder 

2 thumbed sized ginger (4 tablespoons)

2 green bell peppers

• Reserve 1/3 cup of the marinade and divide the rest into 2 equal portions. One full portion would be added to the goat meat. The other full portion would be used when making the stew and the 1/3 cup would be used when making the kpakpo shito sauce.

• Kpakpo shito is a type of chili more fragrant than hot. You can use whatever type is available to you and whatever quantity you prefer.

For the tomato sauce

6 large very ripe tomato 

2/3 cups tomato paste 

1 tablespoon sugar 

For the stew 

4 tablespoons roughly chopped fresh rosemary

2 large carrots, diced

1 teaspoon my  all purpose spice*

1 teaspoon my 7 spice blend*

2 large onions, sliced

1 full portion of the marinade 

The cooked tomato sauce  

1 tablespoon curry powder

1 teaspoon ground black pepper 

• Replace 7 spice blend and all purpose seasoning with any other mixes that contain similar spices.

Kpakpo shito rosemary sauce

1/3 cup of the blended marinade 

1/2 cup kpakpo shito + 1 small onion blended into a semi smooth paste

Extras

Chopped spring onions/green pepper/onions

1 1/2 cups vegetable oil

• Know your rice and be sure of the amount of water/stock it requires to cook to your liking.You might need more or less stock depending on the kind of rice you use. Adding too much stock is going to turn your rice mushy and that’s okay if that’s the texture you’re going for otherwise know your rice.

Directions 

 Blend marinade with 1/3 cup of water until semi smooth. Save 1/3 cup of the marinade aside for later and divide the rest into 2 equal portions. Place goat meat into a pot and add one full portion of the marinade to the goat meat and toss together. Let it sit for 1 to 24 hrs. The longer it marinates the better the meat tastes. That said marinating for just an hour would also give you delicious results.

Place pot over medium heat and cover pot. Allow to simmer for 10 mins the add 4 cups enough water to cover meat. Add salt to taste and allow goat to simmer gently until it’s fully cooked, about 40 minutes. Remove goat from stock and save stock for later. Stock is about 3 cups and 2 tablespoons. Add extra water to stock to reach this quantity. 

Meanwhile blend all of the ingredients for the tomato sauce with 3 cups of water. Pour in a pan and simmer over medium low heat for 30 minutes until it reaches the thickness of a stew or until it reduces by 2/3. 

Heat veg oil in a pan over medium heat until hot then fry the goat in batches. Fry until goat turns golden brown the set aside.

To make the stew,.

In the same pot over medium high heat add the sliced onions and chopped rosemary to the oil. Fry until onion is golden brown then add one saved portion of the marinade. Fry for 4 mins and add the cooked tomato sauce mixture. Stir and add salt. Allow stew to simmer for 5 minutes then add the the spice blend, all purpose seasoning, black pepper and curry powder. Stir, taste and adjust salt. Continue simmering for 4 minutes then add rice and chopped carrots. Stir and allow to simmer for 3 mins. Add the stock and stir. Taste and adjust salt. Turn the heat to medium and cover pot with foil and then the lid. Stir after 20 minutes and cover pan with foil again then the lid. Continue cooking, stirring occasionally until jollof is fully cooked.

To make the kpakpo shito rosemary sauce, heat up 1/4 cup veg oil over medium heat. Add the blended mixture and marinade and stir. Add a pinch of salt and allow to fry for 5 mins. Scoop any excess oil and save for future use. Taste and adjust salt then toss the fried goat meat with the sauce.

To serve, sprinkle chopped spring onions over jollof and and serve with goat meat.