Jollof Rice

READY IN: 1hr 20mins
Recipe by Zurie

This staple dish in West Africa has hundreds of variations! It is claimed by many West African countries as "our own", yet it is widely made in Senegal, Nigeria, the Gambia, Sierra Leone, Liberia, Ghana, the Ivory Coast, and neighboring countries. (Check the map of Africa in the African Cooking Forum to acquaint yourself with West Africa). Jollof Rice has many incarnations: it can be made with red meat, fish, chicken or seafood, and it's also often made with whatever seasonal vegetables are available. Jollof rice as a dish has one good thing in common: it's always made in one cooking vessel! You'll have to decide about the rice: some recipes use 4 cups raw rice, which is really a lot (maybe too much for the Western way of eating). It is therefore not a recipe with exact ingredients and quantities.

Top Review by BakinBaby

I made with chicken and cut the recipe way down to a size suitable for the two of us. The flavors were delightful and we sure enjoyed the spicy flavor. I used coconut oil (love the smell of that stuff. I want to stather it all over myself) and used chicken. Will certainly make again. Thanks for the nice geography lesson also. Made for ZWT Shady Ladies.

Ingredients Nutrition

Directions

  1. Heat the oil in a very large pan, soup pot, or large wok. Stir-fry the chicken pieces until browned on all sides. Remove the pieces from the vessel and keep aside.
  2. Add the onions, salt and pepper, hot pepper (to taste), garlic, thyme, ginger and cinnamon to the pot. Give it a stir and let it start cooking. Add the rice, chopped tomato, peppers, carrots and green beans to the pot.
  3. Stir the tomato paste into the broth/water, and add to the pot. (Remember to calculate the liquid according to the number of cups of rice you use).
  4. Bring all this to a boil, and simmer. About halfway through cooking this, add the chicken back into the pot.
  5. Cover (can cook uncovered as well) and cook over a low heat until the rice and vegetables are cooked. Stir the stew occasionally, carefully, to prevent burning at the bottom. If necessary, add a few glugs more liquid during cooking.
  6. Can be garnished with sliced hard-boiled eggs.

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