This sumptuous meal is known by different names to different countries but to most African countries, it is simply known as jolloff.
It is a simple dish which can be cooked with
Jolloff Rice Ingredients
1 bulb of Onion
1/2 Ginger (optional)
2 cloves Garlic (optional)
41/2 cups of rice
1 can of Tomato(blended)
4 cups water
Onga shrimp cube
Onga stew and soup spice
Benny powdered beef stock
1 pound Goat
2 cloves Garlic
In a bowl, wash your goat and set in a medium cooking pot. Finely chop your onions or blend onions, garlic and ginger together and pour onto meat. Add salt for seasoning, set on fire at medium heat and allow to cook until tender and prep ingredients for rice.
Once cooked, drain water of meat into a separate bowl and fry your meat.
Set aside when its golden.
In a different pot(medium-sized), pour your oil and allow to heat. Slice onions and garlic and add to oil once hot. Allow onions to become translucent stirring occasionally.
Once onions begin to brown, add 1/2 tsp of salt, add blended tomatoes and allow to cook. Stir intermittently so the bottom of sauce does not burn.
Add broth from goat meat to tomato mixture after 15mins and add goat meat to absorb taste of base. Stir, cover and allow to cook.
Add spices after 15mins (Check salt content before adding spices so as not to get sauce too salty)
Stir and allow to cook down.
After 5-10 mins, take out goat meat, set aside and add rice, and water (or veggie broth or 1/2 and 1/2)
Add cubed bell peppers, stir, taste for salt and add more if desired.
Reduce heat to low temp. (about 2-3) dependent on stove heat.
Allow water content to cook down. Stir, cover and allow to cook
Once rice looks soft and evenly cooked, put off fire and allow to rest before serving.
Wash your spinach and kale.
Rip kale leaves off stock and rip leaves into desired size
Put spinach and kale into bowl.
Peel mandarins and de-skin
Peel watermelon, mango and cut into cubes
Add fruits to kale and spinach
Add vinaigrette if desired.
(I did not add any vinaigrette to this as i wanted it to cut through the richness of the rice and goat and did not want to overpower the whole meal).