Today, I will sharing this awesome Ayamse Jollof Rice recipe with y’all and you will have many reasons to thank me, I guarantee it. There’s really no ‘cool story’ to how I came about this dish, this ‘Covid- 19 season’ just has a way of making one creative. I was on my usual quest of finding new ways to enjoy rice and that was how this came to mind, so I decided to test the recipe and I was very impressed with the outcome.

I took a picture of the dish and posted it on my Instagram page and the comments went off! I was quite shocked at the response. Now I know my followers love food, but this one was on another level, literally 80 percent of the comments were people begging for a recipe and 20 percent wanting to visit me so they could have some, lol. As a creator this kind of response has to be attended to as soon as possible, so I immediately started scheduling to film this recipe.

I filmed the recipe video the day after I posted the picture and made sure to send warm, hearty plates of this delicious rice to a few of my amazing followers. And they all came back raving about the taste and how grateful they were, it was such a wholesome feeling.

This recipe is basically rice cooked in Ayamase Base Sauce. If you are a lover of Ayamase, Green Sauce, Ofada and the likes, you will definitely want to try this. As you already know I like to find new ways to enjoy my rice as it is something we eat a lot in Nigerian homes and I’m more than happy to share with you guys what I come up with.

I used different assorted meats for this dish and it totally infused the taste of the rice in the best way. If you follow me, you know how much I love ram meat, the flavour it gives is just lovely, if I had my way, I’d infuse it in everything I cook. I also used Ponmo, Shaki and Gizzard in this recipe and the flavors and different textures were just bomb.
You don’t have to use exactly what I used in my recipe, you can add some smoked fish if you like or just anything you have available and I’m sure you will still get the same delicious result.

I hope you enjoy this dish as much as my Instagram followers and my family did. Try it out and have fun with it, enjoy!

Ingredients
2 1/2 Cups Sella Basmati Rice
8 Med Green Bell Peppers
12 Small Green Habanero
1 Med Onion
1/2 Cup Beef Stock
2 Tbsp Iru (Locust Beans)
1 Cup Bleached Palm Oil
1.5 kg Assorted Meat
2 Tbsp Dried Crayfish
3 Stock Cubes
1/2 Tbsp Salt

Direction

1. Cut assorted meat into bite size pieces, then set aside.
2. Rinse rice after soaking in hot water for about 10-15 minutes and then set aside in a sieve. Also clean onions and peppers by taking off the stem and the seeds inside and then rinse properly.
3. Put cleaned peppers in a pot. On medium – low heat steam the peppers and onion for 10-15 minutes for added flavor. When its done steaming, allow to cool.
4. When peppers are cool, blend roughly in a food processor and set aside.
5. In a clean pot, pour in bleached palm oil, when hot, fry ram meat pieces and gizzard pieces lightly or to your satisfaction. This step is totally optional, if you are not a fan of fried stuff, skip this step. Also if you have an air fryer, just pop them in for a few minutes instead.
6. After collecting all meat pieces from the oil, pour in roughly blended peppers and allow to fry for a couple of minutes, then add Iru.
7. Add in salt, crayfish and stock cubes, stir, cover and allow to keep frying. remember to stir at intervals to avoid burning.
8. When the oil starts to float over the sauce, you know your base is ready then add in beef stock. You can use just water in this step if you don’t have stock, just ensure the liquid is enough to cook the rice. Taste and adjust for seasoning, Cover the pot and allow broth to boil.
9. Add in rice to the broth, cover and allow to cook for some minutes. While Rice is still quite wet, add in ponmo and shaki pieces, cover and allow to steam with the rice.
10. When rice is almost completely done, add in fried meat, stir in, turn the heat low and allow the steam to finish off  the cooking.
11. Serve and Enjoy!
    

Prep Time: 15 Minutes
Cook Time: 30 Minutes

Total Time: 45 Minutes

Servings: 5 People