Jollof Rice

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.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 4 -5  tablespoons  oil (coconut oil would be traditional)
• 1  chicken, large, cut into pieces
• 4  onions, peeled and sliced
•  salt and white pepper
• 5 -10  ml  hot pepper (chopped, use fresh or dried)
• 4  garlic cloves (the pungent kind)
• 1  tablespoon thyme, the fresh leaves
• 2  tablespoons ginger, fresh, finely chopped
• 2  teaspoons cinnamon
• 2 -4  cups rice, raw
• 6  tomatoes, large, ripe, peeled and chopped
• 2  sweet peppers, green, chopped, seeds removed
• 2 -4  carrots, large, chopped
• 2 -3  cups green beans, chopped up
• 2  ounces tomato paste (or use 1 small can)
• 2 -4  cups chicken broth, depending on how much rice you use (or use water)

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.