Please I’d like to know which meat gives the best-tasting stock for stew and jollof rice

For me, I prefer beef and goatmeat.

Red beef for stew
Torso for soup.

CharisEleos:
Red beef for stew
Torso for soup.

He’s talking about jollof rice, not soup.

OP: goose and duck are in a league of their own but out of the readily available options you can’t go wrong with (hen) chicken and/or goat meat. Beef’s a good choice too.

Probz:


He’s talking about jollof rice, not soup.

OP: goose and duck are in a league of their own but out of the readily available options you can’t go wrong with (hen) chicken and/or goat meat. Beef’s a good choice too.

He said stew na. Ok.

Goat bone. Google it up. Bone gives best broth

CharisEleos:


He said stew na. Ok.

Jollof rice and stews. Not soup. But fair enough.

3ncrypted:
Goat bone. Google it up. Bone gives best broth

Yup.

Real chicken not the frozen one oooo

Like the other poster said try and complement bones with meat (bones make tastier stock). If you can get your hands on duck/goat you’re in for one hell of a rice experience but chicken, beef and goat meat bones work just as well. Just be sure to use more wings (in the case of chicken meat) and you’ll want the cooking process to take place on low heat and lukewarm water. Hot water isn’t conducive for ultra-tastiness so don’t let the stock/broth come to a roaring boil.