eCook Meal
Caribbean Lamb Chop & Spicy Jollof Rice
with toasted coconut flakes & pineapple pieces
North, South, East, West, you’ll taste today why jollof rice is the best! This popular West African staple features tangy fresh tomatoes & tomato paste, a special UCOOK jollof seasoning, onions & bell peppers. Served with a pan-fried, butter-basted lamb chop and a zesty pineapple & coriander salsa. Garnished with toasted coconut flakes.
Serving guide
Choose your portion size.
AMAZING AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and ¾ of the peppers until soft and fragrant, 5-6 minutes. Add the Tomato, the tomato paste, the jollof spice, and the Garlic. Fry until fragrant, 3-4 minutes.
JOLLOF RICE
Add the rice, salt (to taste), and 200ml [400ml]|#7DA0D7 of water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes.
TOAST
Place the coconut flakes in a pan over medium heat. Toast until lightly golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA
Drain and finely dice the pineapple and roughly chop the coriander. In a bowl, combine the pineapple, the remaining pepper, the coriander, the lemon juice, and some seasoning.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
DINNER IS READY
Plate up the jollof rice. Side with the salsa and the lamb chop. Sprinkle over the coconut flakes. Enjoy, Chef!
AMAZING AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and ¾ of the peppers until soft and fragrant, 5-6 minutes. Add the Tomato, the tomato paste, the jollof spice, and the Garlic. Fry until fragrant, 3-4 minutes.
JOLLOF RICE
Add the rice, salt (to taste), and 200ml [400ml]|#7DA0D7 of water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes.
TOAST
Place the coconut flakes in a pan over medium heat. Toast until lightly golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA
Drain and finely dice the pineapple and roughly chop the coriander. In a bowl, combine the pineapple, the remaining pepper, the coriander, the lemon juice, and some seasoning.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
DINNER IS READY
Plate up the jollof rice. Side with the salsa and the lamb chop. Sprinkle over the coconut flakes. Enjoy, Chef!
AMAZING AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the onions and ¾ of the peppers until soft and fragrant, 6-7 minutes. Add the tomatoes, the Tomato paste, the jollof spice, and the Garlic. Fry until fragrant, 4-5 minutes.
JOLLOF RICE
Add the rice, salt (to taste), and 600ml [800ml]|#7DA0D7 of water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes.
TOAST
Place the coconut flakes in a pan over medium heat. Toast until lightly golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA
Drain and finely dice the pineapple and roughly chop the coriander. In a bowl, combine the pineapple, the remaining pepper, the coriander, the lemon juice, and some seasoning.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
DINNER IS READY
Plate up the jollof rice. Side with the salsa and the lamb chop. Sprinkle over the coconut flakes. Enjoy, Chef!
AMAZING AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the onions and ¾ of the peppers until soft and fragrant, 6-7 minutes. Add the tomatoes, the Tomato paste, the jollof spice, and the Garlic. Fry until fragrant, 4-5 minutes.
JOLLOF RICE
Add the rice, salt (to taste), and 600ml [800ml]|#7DA0D7 of water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes.
TOAST
Place the coconut flakes in a pan over medium heat. Toast until lightly golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA
Drain and finely dice the pineapple and roughly chop the coriander. In a bowl, combine the pineapple, the remaining pepper, the coriander, the lemon juice, and some seasoning.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
DINNER IS READY
Plate up the jollof rice. Side with the salsa and the lamb chop. Sprinkle over the coconut flakes. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R307.58
for 4 servings · R76.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Tomato Paste needs 60 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Coconut Flakes needs 40 gCoconut Flakes 250 g 250 g at R59.99 · 16% of packR9.60
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Free-range Lamb Leg Chops needs 700 gBulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 47% of packR168.00
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Jollof Spice
- Tinned Pineapple Pieces
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Caribbean Lamb Chop & Spicy Jollof Rice?
The preparation time for Caribbean Lamb Chop & Spicy Jollof Rice with toasted coconut flakes & pineapple pieces is between 30 and 45 minutes.
What is the total time required to make Caribbean Lamb Chop & Spicy Jollof Rice with toasted coconut flakes & pineapple pieces?
The total time required to make Caribbean Lamb Chop & Spicy Jollof Rice with toasted coconut flakes & pineapple pieces is between 40 and 55 minutes.
How many servings does Caribbean Lamb Chop & Spicy Jollof Rice provide?
4 servings
What are the main ingredients in Caribbean Lamb Chop & Spicy Jollof Rice?
Bell Pepper, Coconut Flakes, Free-range Lamb Leg Chops, Fresh Coriander, Garlic, Jollof Spice, Lemon Juice, Onion, Tinned Pineapple Pieces, Tomato, Tomato Paste, White Basmati Rice
What is the nutritional information of Caribbean Lamb Chop & Spicy Jollof Rice?
Calories: 1123, Carbs: 118 grams, Fat: grams, Protein: 42 grams, Sugar: 24.9 grams, Salt: 405 grams
How do I prepare Caribbean Lamb Chop & Spicy Jollof Rice?
LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. TOAST: Place the coconut flakes in a pan over medium heat. Toast until lightly golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. DINNER IS READY: Plate up the jollof rice. Side with the salsa and the lamb chop. Sprinkle over the coconut flakes. Enjoy, Chef! SALSA: Drain and finely dice the pineapple and roughly chop the coriander. In a bowl, combine the pineapple, the remaining pepper, the coriander, the lemon juice, and some seasoning. JOLLOF RICE: Add the rice, salt (to taste), and 200ml [400ml]|#7DA0D7 of water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. AMAZING AROMATICS: Place a pot over medium heat with a drizzle of oil. When hot, fry the onion and ¾ of the peppers until soft and fragrant, 5-6 minutes. Add the tomato, the tomato paste, the jollof spice, and the garlic. Fry until fragrant, 3-4 minutes.
What should be prepared from my kitchen to make Caribbean Lamb Chop & Spicy Jollof Rice?
Bell Pepper, Coconut Flakes, Free-range Lamb Leg Chops, Fresh Coriander, Garlic, Jollof Spice, Lemon Juice, Onion, Tinned Pineapple Pieces, Tomato, Tomato Paste, White Basmati Rice
How many calories does Caribbean Lamb Chop & Spicy Jollof Rice have?
1123 calories
How much fat content does Caribbean Lamb Chop & Spicy Jollof Rice have?
grams