Asun Jollof Recipe

By Kikifoodies · 180 min

Ingredients

Instructions

1. Put the goat meat, salt, beef seasoning cube, thyme and water in a pot and cook until slightly tender but not falling apart.
2. Remove the meat and keep the stock.
3. Lightly coat the meat with oil, spread it in a single layer and grill or air fry at 190 C (375 F) for 12 to 15 minutes until browned and slightly crispy at the edges.
4. Let the meat cool slightly, debone it and check carefully for small bone fragments. Cut into even bite-sized pieces.
5. Thinly slice the onion and chop the scotch bonnet finely (or pulse briefly in a chopper).
6. In a pot or wok, combine the roasted goat meat, sliced onion, chopped scotch bonnet, goat stock, water, salt and a little beef seasoning cube. Cover and cook on low heat for 10 to 15 minutes. Set aside.
7. Wash and rinse the tomatoes, bell peppers, scotch bonnet and red onion. Cut the tomatoes and bell peppers into chunks, blend everything until completely smooth, then cook on medium heat until thick and well reduced.
8. Heat the oil in a wide pot over medium heat and fry the sliced onions until soft.
9. Add the tomato paste and fry, stirring constantly, until it darkens, looks slightly grainy and the oil separates.
10. Add the reduced tomato sauce and fry for a few minutes. Add the crushed seasoning cube, thyme, bay leaves, curry powder and salt, and stir well.
11. Add the goat stock, topping up with beef stock or water if needed. Cover and simmer for a couple of minutes.
12. Rinse the rice until the water runs clear, add it to the sauce and stir to coat evenly.
13. Add water so the liquid sits just slightly above the rice.
14. Cover the pot tightly with foil, then with the lid. Cook on medium to high heat for about 20 minutes, then on lower heat for another 20 minutes or until the rice is cooked. If not using foil, add a little more water before covering.
15. Mix the rice well, add the prepared asun and mix again before serving.

Summarized from Kikifoodies's video. Watch it for the details.

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