Recipe: Jolloff Rice from Liberia

JOLLOF RICE
Yield: 8 portions

Jollof Rice is served with variations in many countries of West Africa. In Liberia pigs' feet are used with salt pork and bacon as well as with chicken. This dish may be made from scratch with fresh chicken pieces, alone or in combination, but it is also an excellent dish for leftover chicken, veal, turkey, tongue, ham, bacon, etc.

In a 10-inch skillet saute:
2 Ibs. COOKED MEATS (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks
in 1/2 cup VEGETABLE OIL until slightly brown.

In a 4-quart kettle saute:
1/2 cup YELLOW ONIONS, finely chopped
1/2 cup GREEN PEPPERS, finely chopped
1/2 tsp. GROUND GINGER (optional)
in 1/4 cup VEGETABLE OIL until onions are soft

Add:
1 (16-oz.) can WHOLE TOMATOES (2 cups)
Simmer for 5 minutes.

Add:
2 cans (6-oz. each) TOMATO PASTE
2 quarts WATER
1 Tbsp. SALT
1/2 tsp. BLACK PEPPER
1/2 tsp. THYME
1 tsp. CRUSHED RED PEPPER
Add the cooked meat and simmer 20 minutes longer

In a 2 quart saucepan cook:
2 cups WHITE RICE
in 5 cups CHICKEN STOCK or WATER until tender

Correct the seasonings with salt, pepper, etc. Combine the sauce of the meat with the rice. Pour the Jollof Rice in a deep bowl, arranging the meat in the center.