Indulge in the perfect harmony of flavors with tender lamb chops paired with aromatic Nigerian Jollof rice, accompanied by a zesty twist of fermented radish. Elevate your culinary experience with this exquisite recipe that balances richness and tang, creating a truly unforgettable dining sensation. Explore a tantalizing fusion of African flavors with perfectly cooked lamb chops, paired exquisitely with Nigerian Jollof rice and fermented radish, creating a truly unforgettable dining experience.
Jollof rice
1. Mix a large tomato + fresh paprika + onion and 100 ml of water in a blender.
2. Heat vegetables, chopped onion, ginger, garlic and tomato paste in a pan and fry until soft.
3. Add the sauce from the blender and evaporate by 50%.
4. Add curry, salt, thyme, pepper and 200 ml of broth
5. Add rice and reduce the heat to a minimum. Cook, stirring, until the rice is ready.
Lamb chops
6. Clean the lamb chops from the bones and marinate in salt with thyme and lemon peel.
7. Fry to a temperature of 55°C – medium rare, 60°C – medium, 65°C – medium well.
Fermented radish
The venison (deer) with prunes, dried cherries and smocked pears sauce
Baked bell pepper with burrata, garlic and parsley
English 
Ukrainian