Palm Wine Jollof with Smoked Goat & Plantains
A bold, smoky rice dish paired with tender goat and sweet plantains
Servings: 4
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hr 15 min
Ingredients
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500 g goat meat (bone-in pieces)
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2 large ripe plantains, sliced
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2 cups long-grain rice
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1 large onion, chopped
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1 red bell pepper, chopped
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2 tomatoes, pureed
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1 scotch bonnet pepper (or habanero), minced
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2 tablespoons tomato paste
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3 cups stock (goat or chicken)
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1 teaspoon smoked paprika
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1 teaspoon thyme
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2 tablespoons palm wine (or use white wine/vinegar as substitute)
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2 tablespoons vegetable oil
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Salt & pepper
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Fresh parsley or scallions for garnish
Preparation
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Season goat pieces with salt, pepper and a little smoked paprika. Brown in a heavy pot with oil, then set aside.
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In same pot, sauté onions, bell pepper until soft. Add tomato paste and cook 2 minutes.
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Add pureed tomato and scotch bonnet; simmer 5 minutes.
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Return goat pieces, add stock, thyme, palm wine. Bring to a boil, then reduce heat, cover and simmer 30 minutes or until goat is tender.
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Remove goat pieces; add rice to the pot, stir to combine, add more stock if needed. Return goat on top, cover, and cook on low for about 20 minutes (or until rice done).
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While rice is cooking, in a separate pan fry plantain slices until golden brown.
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Serve steamy jollof with goat on top, plantains on side, garnish with parsley or scallion rings.
Nutritional Benefits (main ingredients)
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Goat meat: Leaner red meat alternative, rich in iron and protein
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Tomatoes / bell pepper: High in vitamin C, lycopene, carotenoids
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Plantains: Good source of fiber, potassium, vitamin A precursor
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Palm wine (used sparingly): contains some beneficial yeast and microbes (but used mainly for flavor)
