Easy Spicy Nigerian Asun Jollof Rice.
Asun Jollof Rice is more than food. Instead, it is culture, comfort, and creativity on one plate. If you are looking to elevate your jollof game, this is your sign
Servings 4 people
Calories 400kcal
Cost 6
Equipment
- 1 Blender For blending the pepper mix to a smooth consistency.
Ingredients
- ¼ kilo kilo goat meat use bone-in-goat meat pieces for the most authentic flavor
- 2 cups rice Long grain or basmati rice.
- 1 cup vegetable oil Olive oil or any cooking oil
- 1 tablespoon margarine Unsalted or salted butter
- 4 bell peppers Use a mix of red, yellow and green bell peppers for the best color and sweetness that balances the heat from the scotch bonnet perfectly.
- 1 handful habanero peppers use one 2 to 3 habanero peppers for a medium heat level. Reduce to 1 pepper for a milder version or increase to 4-5 for extra heat. Scootch bonnet pepper is the traditional Nigerian substitute and can be used interchangeably with habanero for a more authentic Nigeria flavor.
- ¼ cup green pepper Use fresh green bell pepper for a slightly bitter earthy flavor that balances the richness of the asun and jollof rice base. Remove the seeds and white membrane before blending for a smoother pepper mix and less bitter taste.
- 5 fresh tomatoes Use ripe plum or roma tomatoes for the best flavor, colthe or and thickness in your jollof rice base. Avoid using unripe or watery tomatoes as they make the rice base too thin or affect the rich red color of your jollof rice. Th riper the tomato, the deeper and more vibrant the color of your asun jollof rice.
- 3 teaspoon Spices (goat meat spices) Use goat meat spice to marin ate your goat meat before cooking for maxium flavor.
- 1 teaspoon salt Add to taste and season gradually.
- 1 teaspoon spice of choice Combine spice of choice like thyme for maximum flavor
- 1 teaspoon powdered curry for extra flavor
- 2 tablespoons tomato paste Adds rich color and depth to your jollof rice base. Start with small amount and adjust to your preference.
- 2 stock cubes Maggi or Knorr works best and available at African grocery stores or online on Amazon.
- 1 small piece fresh ginger Peel and grate or blend before adding. Adds warmth and depth to the dish.
- 2 small piece bulbs cloves Use fresh cloves, peeled and minced or blended for the best flavor.
Instructions
- Step 1: Preparing the Goat Meat (Asun Style)
- Firstly, I washed the goat meat thoroughly. Then, I boiled it with salt, stock cubes, ginger, and cloves until tender.
- Afterward, I lightly fried the meat in vegetable oil to give it that asun-style smokiness. This step is crucial.
- Step 2: Blending the Pepper Base
- Next, I blended:
- Bell peppers
- Habanero peppers
- Fresh tomatoes
- Green pepper
- Ginger
- Then, I boiled the mixture until water reduced and flavor concentrated.
- Step 3: Building the Jollof Base
- Meanwhile, I heated vegetable oil and margarine. Then, I added tomato paste and fried it thoroughly to remove acidity.
- Subsequently, I added the pepper blend, curry, spice, and salt. I allowed everything to cook until oil floated on top.
- Step 4: Cooking the Rice
- Afterward, I added washed rice and goat meat stock. I stirred gently, covered, and allowed it to cook on low heat.
- Finally, I added the fried goat meat and let everything steam together.
Notes
Storage: Store leftover asun jollof rice in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water or microwave for 2-3 minutes until heated through.
Serving suggestions: Best served hot and fresh. Pairs perfectly with chilled zobo drink, Nigerian coleslaw or fried plantain for a complete Nigerian party experience.
Spice Tip: Adjust the scotch bonnet pepper to your heat preference. For a milder version reduce the pepper quantity. For extra heat, add more scotch bonnet or suya spice.
Make ahead tip: The asun can be prepared a day ahead and stored in the refrigerator. Simply add to your jollof rice base when ready to cook for a quicker weeknight meal.
Pro tip: For that authentic smoky party jollof rice flavor, cook on a high heat towards the end and allow the bottom to slightly catch; this creates the beloved Nigerian party rice bottom pot flavor.
Serving suggestions: Best served hot and fresh. Pairs perfectly with chilled zobo drink, Nigerian coleslaw or fried plantain for a complete Nigerian party experience.
Spice Tip: Adjust the scotch bonnet pepper to your heat preference. For a milder version reduce the pepper quantity. For extra heat, add more scotch bonnet or suya spice.
Make ahead tip: The asun can be prepared a day ahead and stored in the refrigerator. Simply add to your jollof rice base when ready to cook for a quicker weeknight meal.
Pro tip: For that authentic smoky party jollof rice flavor, cook on a high heat towards the end and allow the bottom to slightly catch; this creates the beloved Nigerian party rice bottom pot flavor.