Jollof Rice/goat, Beef, Fish Or Chicken Recipe

Season and Cook Protein

Pat the protein dry. In a bowl, toss with 1 tsp salt, 0.5 tsp garlic powder, 1 tsp paprika and 1 tsp curry powder. For goat or beef: heat 2 tbs oil in a heavy pot or Dutch oven over medium-high heat and brown pieces 3–4 minutes per side until seared (work in batches). Remove and set aside. For chicken: brown skin side down 4–6 minutes until golden, then flip to brown other side; remove. For fish: season and shallow-fry in 2–3 tbs oil 2–3 minutes per side until just cooked and golden; remove and set aside. Reserve drippings/oil in the pot for the sauce.

If using goat/beef and you want tender meat, after browning deglaze with 1/2 cup water, cover and simmer 25–40 minutes (depending on cut) until fork-tender. Reserve meat and any cooking liquid; use up to 1/2 cup of that cooking liquid added to the rice broth if desired.

Blending and Reducing

Halve the tomatoes and bell peppers; remove seeds from peppers if desired for less heat. Rough-chop the onion (use half for the blender and reserve half for frying). Add tomatoes, bell peppers, scotch bonnet, and half the onion to a blender and pulse to a smooth purée. Do not add water.

Heat the reserved oil in the same pot over medium heat. Add 4 tbs tomato paste and fry 3–4 minutes, stirring constantly, until it darkens slightly (this deepens flavor and removes raw taste). Add 2 tbs of oil if paste looks dry.

Carefully pour the blended tomato-pepper purée into the pot. Bring to a simmer and cook, stirring occasionally, 10–15 minutes until the mixture reduces and the raw smell is gone and the oil begins to separate from the sauce.

Add minced garlic, the remaining chopped onion, thyme, crushed bouillon cube, 1.5 tsp salt (adjust to taste), and 1/2 tsp black pepper to the reduced sauce. Stir and simmer 3–4 minutes to marry flavors.

Taste the sauce and adjust seasoning (more salt, bouillon, or spice) now — the sauce should be slightly saltier than desired because it will flavor the rice.

Combine Rice with Sauce and Broth

Rinse the rice under cold water until water runs mostly clear to remove excess starch; drain well. Add the drained rice to the pot, stirring to coat each grain in the sauce for 1–2 minutes so it picks up color and flavor.

Pour in 4.5 cups of broth plus 1/2 cup water (or use reserved meat cooking liquid up to 1/2 cup in place of some water). Add bay leaves. Stir once to level the rice. Bring mixture to a gentle boil uncovered on medium-high heat.

When it comes to a rolling simmer, reduce heat to low, cover tightly with a lid (or foil + lid), and cook 15–20 minutes without stirring, until liquid is absorbed and rice is tender. Check at 15 minutes; if rice still firm and liquid nearly absorbed, cook 3–5 minutes more.

If using peas or mixed vegetables, scatter them over the rice 5 minutes before end of cooking; do not stir through. Add the cooked protein pieces on top during the last 10 minutes to warm through (for fish, add at the very end to avoid breaking).

Once done, turn off heat and let the pot rest, covered, 5–10 minutes to steam. Remove bay leaves.

Fluff rice gently with a fork. Stir in 1 tbs butter if using and sprinkle chopped scallions. Plate and serve with the cooked protein arranged on top or alongside.