Ayamase Jollof Rice
Ayamase jollof is a Nigerian rice dish cooked in a sauce of green bell pepper and green habanero instead of the usual tomato base. The peppers are blended coarsely and fried in bleached palm oil, which gives a sharp, grassy heat. Iru and ground crayfish add a deep savory funk, while shaki, kpomo, smoked mackerel and browned meat make each spoonful different. Cook it when you want a jollof that looks nothing like the red one.
Instructions
Cook the assorted meat in a pot until it is tender, then fry the pieces in oil until they are browned on the outside. Set them aside for later.
Blend the green bell peppers, habaneros and onion into a rough, slightly coarse paste. It should not be smooth.
Heat the bleached palm oil in a large pot over high heat. Add the blended pepper mixture and cook, stirring so it does not catch on the bottom.
Stir in the iru, stock cubes, ground crayfish and salt. Let the sauce cook for about 10 minutes, stirring often.
Pour in the meat stock plus enough extra water to cook the rice. Bring the pot to a boil, then stir in the washed rice.
Add the shaki and kpomo, cover the pot, and cook until the rice is tender.
Stir in the smoked mackerel, cover again, and let it steam for a few minutes so it warms through.
Fold in the fried meat and take the pot off the heat.
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