Clean the onions and ginger, chop and blend with the habanero peppers (You should get about 6 cups once blended)
On a high heat, place your large sauce pan and add 5 ½ cups (40oz) of pure vegetable oil (You can always decant the oil later - more oil allows it to fry well)
Once the oil is hot, turn the heat to medium-high and sprinkle just a dash (about 1/2 teaspoon) of curry powder in the hot oil
Add the blended onions, peppers, and ginger and allow it to cook thoroughly for about 50 minutes on low-medium heat
Add (8) 6oz. cans of Tomato Paste (refer to the picture) plus a pinch of Baking Soda (about 1/4 Tsp) to the simmering mixture
Add 1 Maggi Shrimp and 1 Maggi Chicken to the stew and allow it to cook for 12 minutes
Add 3 Pieces of Bay Leaves and the chopped Green Peppers to the stew and allow it to cook for an additional 45 minutes on low-medium heat
Add 2 teaspoons of curry powder, 1 teaspoon of nutmeg, 1-2 teaspoon of dried rosemary (or use 2-3 short sprigs if fresh) and 2 teaspoons of table salt (Add more if needed). Additionally, you can sprinkle (sprinkle o, not a lot) just a bit of Adobo seasoning
After 15 more minutes, you can turn it off and proceed with making the Jollof Rice!
This stew makes more than you probably need. When you are making the Jollof, please please remember to reseason your rice! DM me on IG @samuellaskitchen if you face any issues!
12 Comments
Thank you for this recipe!! Do you cook the rice in this red stew?
You’re very welcome! Yes, I do. However, the recipe yields lots of stew so I usually just use a portion of it.
Please do you add chicken stock to your jollof rice?And please what does the baking the baking soda really do? Thank you
Yes, I use chicken stock but I tend to use Goat stock more for Jollof Rice. The baking soda helps with the acidity of the tomato paste.
Hello Samuel a can too much onion make your stew taste too sweet
Hello Dee, you have to be careful with the onion to tomato/tomato paste ratio. Using too much onion will definitely affect the taste of the stew and vice versa.
I love that you have the recipes and procedures on this website!!! I have definitely already subscribed! I’ve really been trying to perfect my meals and I had one question about the stew for Jollof. How do you prepare the goat meat to pair with the stew? Mine usually is not tender and I want to learn how to do it like you do!
Hope to hear from ya soon 🙂
Hi Isabella! Thank you so much for subscribing and for your support! I don’t have a full recipe for the Fried Goat yet but generally, I cook it until very tender. Depending on the quantity, I cook it on low-medium heat for 2+ hours. Hope this helps!
Thank you so much! Happy Holiday’s!
You’re very welcome – Happy Holidays! 🙂
Thanks for this ?
Anytime! Happy to help! 🙂