Jollop rice with pepper meat
Jollop rice with pepper meat

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, jollop rice with pepper meat. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

For the Jollof Rice: In the same carafe of the blender, add the onion, scotch bonnet, bell pepper, tomatoes and garlic and blend until almost smooth. Season with salt and pepper and set aside. Heat the olive oil over medium-high heat.

Jollop rice with pepper meat is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Jollop rice with pepper meat is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook jollop rice with pepper meat using 23 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Jollop rice with pepper meat:
  1. Make ready Precooked long grain rice
  2. Prepare Red bell pepper
  3. Take A few fresh tomatoes
  4. Take Tomato past
  5. Prepare Scotch bonnet pepper
  6. Take Onion
  7. Prepare Vegetable oil
  8. Take Thyme and curry
  9. Take Salt
  10. Make ready Water
  11. Get cubes Seasoning
  12. Take g
  13. Make ready For the peppered meat
  14. Take Meat
  15. Take Salt
  16. Take Maggi
  17. Get Thyme
  18. Take Onion
  19. Make ready Black pepper
  20. Get Red Bell pepper
  21. Get Scotch bonnet pepper
  22. Prepare Curry
  23. Make ready Oil

Catfish Pepper Soup (Point & Kill) Peppered Snail. Abacha & Ugba (African Salad) Nigerian Peppered Gizzard. Spiced and cooked in flavorful tomato and pepper purée, Nigerian jollof rice is a well-loved, classic West African versatile side dish that the whole family loves. This easy vegan side dish easily becomes a one-pot meal by adding chicken, similar to Bosnian-style one-pot chicken rice dinner.

Steps to make Jollop rice with pepper meat:
  1. For peppered meat Start by adding onion, salt, maggi and black pepper for boiled meat an put it in a large pot. Cook without added water on low -medium heat for 23-30 minutes. Drain to remove residual fluid
  2. While meat is being boiled. Chop onion,red bell pepper and Scotch bonnet pepper and set aside
  3. Add oil to a large pot and place on medium - high heat. fry boiled meat until brown. Remove from oil and set aside
  4. Heat up a cooking spoon of oil in a large pan. add in pepper mix and stir fry until fragrant (2-3 minutes). Add in seasoning cube, curry and salt. Stir to combine. Taste and adjust for seasoning
  5. Add fried meat into the sauce. Stir to combine. Cover pan and leave to simmer on low- heat for 10-15 minutes.
  6. For jollop preparation add your vegetable oil and allow to heat a little, add your chopped onion and allow to fry.Add your blended tomatoes to your already frying onions and allow to fry for a while, add tomato paste and add thyme and curry.
  7. In your already boiling tomato stew, add a little cup of water that will be enough to cook the rice, add your seasoning cubes salt to taste then stir and taste the whole sauce to check if any ingredient is lacking, allow to boil for about 10 minutes,
  8. Get your drain rice gradually poured into your sauce and mix it together with the sauce until the sauce is evenly mixed with the rice. Also, make sure the sauce in the pot occasionally add water if the rice is not soft. Cover the pot and leave the rice to cook on low to medium heat. High heat will burn the rice before it is well cooked. Allow the rice to dry properly and remain grainy,not mashed. you can serve your jollop rice with bottle of your favourite drink.

Beef Jollof: Ghana's one-pot rice dish with beef. This beef jollof is made using the jollof stew and succulent tender fried beef. Beef tends to be tough and I mostly boil it rather than steaming to make them tender before frying it. I have other jollof variations on the site like tuna jollof with carrots and green beans, herrings and beans. I prefer making jollof rice partly on the stove, then finishing it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product and minimizes the burnt taste.

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