Crowd pleasing goat meat Ghana🇬🇭 jollof recipe

[Music] welcome once again to called twice kitchen on the menu today is jollof rice good meat you know fries is what we make it today and it's gonna be flavor pack yes I hope you will like it enough that you give it a try and when you do try it I hope to hear from you thank you if you're already a subscriber I hope you hit the notification button as well so you get notified anytime I post a new video and if today is your very first time here thanks for popping by and I see a very formal cover to you I hope you enjoy it enough that you would want to stay and even bring on board a lot more of your friends and family today's which I laugh is gonna be you know kid-friendly as you know I have kids a one-year-old and he loves to love so it has to be soft enough that he will enjoy it but also be you know my kind of job I don't like mush you might so I'm gonna try to let this be like in-between and I hope you enjoy I hope you pick something from it why don't you film it and if you haven't already hit the notification button I'll be happy if you would do that you know that Bell when you hit that and you'll be notified anytime I post a new video I hope you continue to share it videos I hope you like it if you do like it give me a thumbs up please if somebody asks me about African food normally you know to introduce people to our foods normally it's to love like African American friends when they know you are Guardian or African if you like can you make us some jalath some jollof rice though yeah and if you're not gonna if you laugh is not something that you used to hey here's the recipe for you so you you don't have to depend on your friends to be making you the jollof rice all the ingredients available here to you and you can make you own anything surprise you don't forget friends we like I don't care if it's from your country I can cook it too and we will see who is who okay guys so let's get start okay hey friends so to make your delicious jollof you will need some fresh tomatoes some tomato paste fresh onions I have two of those about two times size ginger some peppers your good meat of course some aniseed bay leaves seasoning cube which is Maggie tablet that I'm using some rosemary and some star uneasy so I start off by blending my ginger onion aniseed and garlic with a little bit of water as this is smoothly blended pour about half of it unto your meat add your any seeds seasoning cube and salt stir to get everything coated with the mix and then you cook this on medium heat without adding any water you want your meat absorb the flavors of the seasoning and then I pour the remaining aside which I'm going to make the sauce with now I'm blending my fresh tomatoes and peppers and after I've done blending this I'm going to put into another saucepan friends depth blender it added to it and I'm going to set is also on fire and cook so I actually blended one and a half of the onions and the other half is what I am slicing now and this I'm going to start making this to it meanwhile our meat is doing fine here it is smelling divine and it is still hard so I'm going to let it cook for a while I don't really like soft meat and so I want this to cook for a while to get a little bit tender and you see the tomato is cooking down and I do this so I save some time so that tomato sauce is now all the way cooked down it's almost like tomato puree and it's perfect it saves you time when you do it this way instead of pouring your freshly blended tomato into it and letting your stew cook forever you can cook it down while you're doing other things and once you put everything together it saves you some time anyway let's start making us too so I put in my oil about maybe a cup and a half and I'm going to fry my goat meat first in that I like to fry my good meeting the same while I'm making this dude and that gives you more flavor so our meat is doing fine I keep staring it because of course you don't want it burnt so back to the tomatoes I actually normally buy a big batch and blend everything cook in a big pot and let it cook all the way down and I put them in containers and freeze and so whenever you need to make any sauce tomatoes still watches - John laughs - whatever you just bring one out and that saves you a lot of time and of course you get to buy the tomatoes that a better price when it's on sale then you save it that way so my goat meat is all fried and I am bringing them out of the oil just look at that don't be your own demon and eat all that meat you know don't say I'm tasting it and finish it anyway so I poured in my onions into the hot oil and I am letting it cook until we see the onions are almost caramelized and now I am adding my carry powder yes I like to use carob powder in my tomato base stews so I put in a teaspoon of curry powder and I'm staring it just for a little bit for it to cook and the flavors the smells aramis to work and now I put in the remaining of the blended onion garlic and ginger that I have set aside let this cook for about two minutes and after two minutes I will add in my cook down tomatoes make sure I get everything from that pot in here so I am scraping it into it and then I'll give it a good stare there we go yeah we don't want to waste anything so now I will stare it and almost right away I will add my tomato paste let me grab my tomato paste so yes I'm not going to add my tomato paste which is about half a cup I measured it I have the measurement and I'll put everything also of course in the description box so you have it so here is the tomato paste that I'm going to stare until everything is evenly combined and this is where the actual patience and staring begins because I want this to to cook down and I like my stood so we cook down to the point where the jollof will have that dark color and so this will be cooking for the next like 30 to 45 minutes I will keep stirring frequently and when it is done we will proceed so every so often you give this a stir because you don't want your stew to end up being burnt and so you stare and stare and stare and so everything is good and at this point I'm adding some bay leaves I put in three bay leaves I love the smell of bay leaves and if you have them fresh or dry do well to add a few to it and as to is looking good it's cooked down it's almost perfectly cooked and I am washed my rice I this is six cups of rice that I washed and I put it in the stew and keep staring how's this to the pedestal of fire and my aim is to let the rice get a little bit toasted because it makes the appearance of the jollof look even better and the rice absorbs more of the sauce this way so this looks good look at how rich it is you want this your eyes to look like this before you add some water and that is fresh rosemary that I put in if you have dry instead of the first you could put it in or just totally omit it it's not you know necessary but I like to put rosemary in my jollof every now and then just for a change you know so I put in the stock from the meat yes the greater portion of the flavors for this jollof is coming from this stock because it has all the flavors from the meat and seasonings and so I added that and I'm going to add about 6 cups of water yes it's 6 cups of water some salt 1 tablespoon of salt because the remember this on the stock already has some salt in it and then I give it us their cover and 15 minutes later I came back uncovered and give it a little bit of staring you don't want to stir it too much because you don't want to break your grains and then I cover it again this time still cooking on low heat 10 minutes later I'll cover and give it another stare and at this time I also think it will be a good time to add in my meat so I'm going to stir and add in my meat as well if you happen to want your meat to be soft I would suggest you put it in earlier maybe when you even add just the water when you as soon as you put the rice in this to it hot water you could let your meat cook in there depending on how softer meats you are using this anyway so this is a good time for me to add mine so I am adding it now the rice has a little bit of moisture in it still and so it is going to get to the meat and it will be softer and pick up the color of the journal as well so now I'm staring and then I think I'm going to cover and let this cook for a few more minutes 10 minutes later I checked at my rice is still a little bit on the hard side which is coming for jollof rice and because I want this team to cook it so it's not all the way too soft I covered with an aluminum foil this is to trap the heat so the rice gets coated on me adding any extra water to it and look in the meantime I'm making my kind of salad to go with the jello because we all know chill of goes for amateur law and clan of salad you know they are like a match made in heaven anyway look at this rice team it is perfectly cooked now chopping the heated the magic and our rice is all done and it smells so good and it looks just beautiful look at the richness of the color just perfect the goats meat is perfectly cooked it has neither too hard nor too soft just the way I wanted and this rice smells so good I can't wait to dig in myself and so I hope this recipe has helped you and if this is going to be your first time making your love I hope you've gotten some perspective on how to make it and you make it and enjoy it and hopefully keep me posted and how it went and until I come your way next time with something even more amazing be loving be kind be happy [Music]

Channel: Kwankyewaa's Kitchen

Views: 282,242

Keywords: jollof Ghana rice goat meat, jollof, goat meat, african, dish, delicious, salad, dinner, healthy

Id: X-FkNiozIQk

Length: 12min 38sec (758 seconds)

Published: Tue Apr 30 2019