A unique twist on traditional Jollof rice, infused with the distinct flavor of goat head and creamy coconut milk.
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Clean and prepare the goat head, ensuring it is well washed.
Cut the onion and prepare the pepper mix by blending the Tatashe, sombo, pepper, and tomato.
In a large pot, heat the vegetable oil and sauté the chopped onion until translucent.
Add the prepared pepper mix and cook until the mixture reduces and the oil begins to separate.
Incorporate the goat head, seasoning cubes, seasoning powder, curry, thyme, and crayfish into the pot.
Pour in the coconut milk and bring to a simmer.
Add the rice, ensuring it is well mixed with the sauce.
Cover the pot and allow the rice to cook on low heat until fully cooked and the liquid is absorbed.
For a richer flavor, marinate the goat head with spices a few hours before cooking.
Adjust the amount of pepper mix according to your spice preference.
Ensure to stir the rice occasionally to prevent it from sticking to the bottom of the pot.
Can I use other meats instead of goat head?
Yes, you can substitute goat head with chicken or beef for a different flavor.
Is this recipe suitable for vegetarians?
No, this recipe contains meat. For a vegetarian version, omit the goat head and use vegetables instead.
How can I make this dish spicier?
You can add more chili peppers to the pepper mix or include hot sauce during cooking.
Can I prepare this dish in advance?
Yes, you can prepare it a day ahead and reheat it before serving.
What can I serve with coconut jollof rice?
It pairs well with fried plantains, salad, or grilled vegetables.
