Ayamase Jollof Rice

Ingredients

• 1500 gviande
• 8 pcsBell pepper
• 12 pcsHabanero
• 1 pcsOnion
• 240 mlPalm oil
• 2 tbspiru
• 3 pcsBouillon cube
• 2 tbspShrimp
• 7.5 gSalt
• 240 mlBroth
• 500 gRice
• 200 gBeef tripe
• 200 gBeef skin
• 200 gMackerel

Instructions

1. 1

   Cook and brown the meat

   • Simmer the assorted meat in a large pot with water and a pinch of salt until tender (45–90 minutes depending on cuts).
   • Remove the cooked meat from the broth and brown briefly in oil. Set aside and keep the cooking liquid as meat stock.
2. 2

   Prepare pepper paste

   • Coarsely chop bell peppers, habaneros and onion and blend into a rough paste.
   • Set the paste aside.
3. 3

   Cook the sauce and season

   • Heat the refined palm oil in a large pot over high heat.
   • Add the pepper paste and fry, stirring, until aromatic (8–12 minutes).
   • Stir in iru, stock cubes, ground crayfish and salt and cook another 10 minutes, stirring frequently.
4. 4

   Add rice and simmer

   • Add the meat stock and enough extra water to cook the rice. Bring to a boil.
   • Stir in the washed rice, add shaki and kpomo (optional), cover and cook on low heat until rice is tender (20–30 minutes).
5. 5

   Finish

   • Stir in the deboned smoked mackerel and let steam for a few minutes.
   • Stir in the fried meat, remove from heat and serve hot.