Goat Meat Basmati Jollof Rice

If you are a Jollof Rice lover but you don’t eat it as much simply because you can’t make it well, just stay glued to this post because I am going to give you a recipe that will make you a Jollof Rice pro overnight. At the end of the post, you would have learned the science behind Jollof Rice and some tips and tricks to help you achieve the best all the time.


  • Goat Meat
  • Ginger and garlic
  • Leek and Celery
  • Onions
  • Fresh tomatoes and red pepper
  • Shombo and tatashe
  • Red capsicum
  • Jollof Tomato paste
  • Bay leaves
  • Thyme
  • Ground cury
  • Ground white pepper
  • Seasoning cubes
  • Salt to taste
  • Water of course


Smoothly blend all that good stuff that came out of the oven. You should add some ginger before blending and please don’t blend the garlic together with the skin. Use a cast iron skillet to fry the goat meat until it is golden brown. Before frying the meat, build in some flavors into the oil because it is this same oil you will use to fry the tomatoes. You can throw onions, leek, garlic and thyme into the oil before the start frying the meat. This will give you an early build up of flavors.

After adding the broth, look at the level of liquid I have. That is how yours should too if you are using Basmati rice. Unless you are using stubborn local rice that cooks for hours. But it is Basmati rice, please that is how it should be. Then cover the pot and let it steam for 20-30 minutes without interruption. If you are using a dutch oven with a tight lid, you have no problem. Otherwise, please use foil paper to wrap the pot to avoid steam from escaping, because that steam is what make Jollof special.


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This Post Has 3 Comments

  1. Samuel Awofodu

    Wow! Hadiza, this is beautiful. Thank you for taking time to write this out. I can surely share this with my friends.

    If I may ask, would there be a specific time for the tomato and others to be roasted in the oven? ’cause I felt what if I burnt it?

    1. hadizafrench

      Hi Sammy, I am sorry I wasn’t specific about the roasting time. I’d say 40 minutes to around 1 hour will do it. But we all have different oven types and capacities, which is why I didn’t say anything about that. Once you have formed a bond with your oven, you will find that you don’t need anyone else’s timing to use it.

  2. Mohammed Abubakar

    A trial will make u feel ur in paradise….. an everyday meal

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