3 Cups of Jasmine Rice or Basmati Rice
1/2 Cup Coconut Oil
1 Cup Chopped Onions
1 Tablespoon Minced Ginger
1 Tablespoon Minced Garlic
1 Scotch Bonnet Pepper - Blended
1 Pound Lamb Chops or Goat Meat
1 Teaspoon of Sea salt
2 Tablespoons Essiespice Coco-For-Garlic Sauce
2 Tablespoons EssieSpice Mango Chili Medley Sauce
1/3 Cup Tomato Puree
3 Cups Fresh blended Tomatoes
- In a deep large pot, turn the heat on medium and add the coconut oil. Allow oil to get moderately hot then add onions, ginger, scotch bonnet pepper & garlic
- Allow the mixture to come together evenly and stir continuously for about a minute. Then add the Lamb or goat meat. Add the salt and EssieSpice sauces then continue stirring so the combo coats the meat entirely and continues to sear cook.
- Let the meat simmer with the spice mixture for another 5 minutes stirring frequently. You can add 1/3 cup of water and allow meat to further cook for another 5 minutes on medium to low heat.
- Now add the tomato puree and blended tomato. We need to let this cook for about 12-15 minutes. We don't want the tomatoes to be raw when we taste it on the rice, we therefore have to cook it till all the sweetness emerges. This will take about 15-20 minutes.
- At this point you can add the rice and stir everything together. Depending on how much sauce you have now, you may need some more water.
- Reduce the heat to low, and cover the pot completely to allow the steam to cook the rice
- Check on the dish around the 10 minute mark. If the rice is still pretty firm, sprinkle about 1/4 cup of water all over the rice and cover once again. Allow to cook for a final 20 minutes on low heat and your EssieSpice Jollof Rice should be ready.