Ingredients

To Boil the Meat

• 2700 g goat meat (ribs work best)

• 2 teaspoons salt

• 2 whole seasoning cubes (4 single cubes, Knorr or Maggi)

• 2–4 cups water

• 5 sprigs thyme (or 1 teaspoon dried thyme)

For the Asun

• ½ onion, thinly sliced

• 65 g Scotch bonnet peppers

• ½ cup reserved goat stock (strained)

• ½ cup water

• Pinch of salt

• ½ cube beef seasoning

For the Tomato Sauce

• 6 medium tomatoes

• 2 large red bell peppers (or 3 medium)

• 1–2 Scotch bonnet peppers (optional for heat)

• ½ small red onion

For the Rice

• 1 bulb onion, sliced

• 6 cups sella basmati rice (1200 g)

• ½ cup oil

• Handful chopped onion

• 12 oz tomato paste

• 1½ cups reduced blended tomato sauce

• 2½ teaspoons salt

• 1 teaspoon crushed Knorr chicken cube

• 1 tablespoon dried thyme

• 2 bay leaves

• 1 tablespoon curry powder

• 1½ cups goat meat stock

• 2½ cups water

Direction

Make the Asun

1. Add goat meat, salt, seasoning cubes, thyme, and water to a pot. Cook until slightly tender — soft but not falling apart.

2. Remove meat and reserve the stock.

3. Lightly coat the goat meat with oil and spread in a single layer.

4. Grill or air‑fry at 375°F (190°C) for 12–15 minutes until browned and crisp at the edges.

5. Let cool slightly, then debone and check carefully for small bone fragments.

6. Cut into even bite‑sized pieces.

7. Thinly slice onion (mandoline recommended) and chop Scotch bonnet.

8. In a pot or wok, combine roasted goat meat, sliced onion, chopped Scotch bonnet, goat stock, water, salt, and a little beef seasoning.

9. Cover and cook on low heat 10–15 minutes until onions soften. Set aside.

Make the Tomato Sauce

1. Wash tomatoes, bell peppers, Scotch bonnet, and red onion.

2. Cut tomatoes and peppers into chunks.

3. Blend until completely smooth.

4. Pour into a pot and cook on medium heat until thick and well reduced.

5. Set aside for the Jollof base.

Cook the Jollof Rice

1. Use a wide stainless steel or cast iron pot for best heat distribution and smoky flavor.

2. Heat oil over medium. Add sliced onions and fry until soft.

3. Add tomato paste and fry thoroughly, stirring continuously.

   • It’s ready when darker, grainy, and oil begins to separate.

4. Add reduced tomato‑pepper sauce and fry briefly.

5. Add seasoning cube, thyme, bay leaves, curry powder, and salt. Stir well.

6. Pour in goat meat stock. If not enough, top up with beef stock or water. Simmer briefly.

7. Wash rice until water runs clear.

8. Add rice to the pot and stir to coat evenly.

9. Add water — liquid should sit slightly above the rice.

10. Cover tightly with foil, then place lid on top.

11. Cook on medium‑high heat 20 minutes, then reduce heat and cook another 20 minutes until rice is done.

12. Fluff rice thoroughly.

13. Add prepared Asun and mix well.

14. Serve hot.

Notes

• Best cut for Asun: Goat ribs have more skin, debone easily, and give the classic chewy‑crispy texture. Skinless goat meat also works well. Beef can be used as a last‑resort substitute.

• Adjusting heat: Remove seeds and veins for less spice. Substitute Scotch bonnet with habanero or use red bell pepper for a mild version.

• Onion slicing: A mandoline gives thin, even slices — use the hand guard for safety.

• Straining stock: Tiny bones may slip in while boiling; always strain goat stock. Combine with beef stock if needed.

• Rice choice: Use golden sella basmati — regular basmati becomes too soft. Wash rice until water runs clear for fluffy, separate grains.