Nigeria

Ayamase Jollof Rice

30 minutes

Ayamase jollof rice is a dish of Nigerian rice made with green bell pepper and green habanero pepper.

Allergens named in the ingredients: Crustaceans, Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

1.5 kg assorted meat, cut in small pieces
8 medium green bell peppers, washed and seeded
12 small habanero peppers, washed and seeded
1 medium onion
1 cup of bleached palm oil
2 tablespoons iru
3 stock cubes
2 tablespoon ground crayfish
½ tablespoon salt
1 cup meat stock
2 ½ cups uncooked rice, washed until the water runs clear
Shaki
Kpomo
2 fillets smoked mackerel, deboned

Method

Cook the assorted meat pieces until tender. Fry them in oil to brown them. Set aside.
Blend the bell pepper, habanero, and onions to a rough paste.
Heat the bleached palm oil in a pot over high heat. Add the blended pepper mixture, and cook, stirring.
Stir in the iru, stock cubes, ground crayfish, and salt. Let cook for about 10 mins, stirring often.
Stir in the meat stock and enough extra water to cook the rice. Bring to a boil, and stir in the rice.
Stir in the shaki and kpomo. Cover, and cook until the rice is tender.
Stir in the smoked mackerel, and let it steam for a few minutes.
Stir in the fried meat, and remove from the heat.