Fried and jollof rice combo garnished with coleslaw
Fried and jollof rice combo garnished with coleslaw

Hi, I am Joana. Today, we’re going to make fried and jollof rice combo garnished with coleslaw recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Fried and jollof rice combo garnished with coleslaw Recipe

Fried and jollof rice combo garnished with coleslaw is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Fried and jollof rice combo garnished with coleslaw is something that I have loved my entire life. They’re nice and they look wonderful.

To bewith this particular recipe, we have to first prepare a few components. You can cook fried and jollof rice combo garnished with coleslaw using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Fried and jollof rice combo garnished with coleslaw:

  1. Get Rice
  2. Get Goat meat
  3. Take Vegetables(carrot,cabbage,green beans,green pepper, cucumber)
  4. Make ready Onions
  5. Make ready Fresh pepper and tomatoes
  6. Take Crayfish
  7. Get Vegetable oil
  8. Make ready Seasoning
  9. Get Mayonnaise
  10. Prepare Egg

Instructions to make Fried and jollof rice combo garnished with coleslaw:

  1. Cook goat meat with spices and seasoning and fry. Set aside
  2. Parboil rice and divide into two for the fried and jollof
  3. Chop all vegies and set aside
  4. For the jollof rice,fry onions, tomatoes and pepper in - Vegetable oil. Add seasoning and crayfish. Add enough water to cook rice and cover to cook. Add the rice and leave till water is dried. Add in some carrot after you have turn off the heat.
  5. For the fried rice,fry all veggies with seasoning and spices. Mix with already almost done rice. Check to make sure seasoning is ok.
  6. For coleslaw add mayonnaise to diced carrots and cabbage, garnish with cucumber slices and egg.

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