Liberia Jollof Rice

  • LIBERIA JOLLOF RICE PREPARED DIFFERENtLY THEN ANY OTHER AFRICAN JOLLOF RICE!!



    Liberia 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.


    DIRECTIONS ON HOW TO PREPARED LIBERIAN JOLLOF RICE




    In a 10-inch skillet or any big pot depends on how many people you are cooking for: 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 6-oz. cans TOMATO PASTE two quarts WATER  1 Tbs. 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: Two or more cups of 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.




    additional direction





    1. Pour the chicken stock and the tomato stew into a sizeable pot and leave to boil.

    2. Add the drained parboiled rice, curry powder, salt, and pepper to taste. The water level should be the same level of the rice. ...

    3. Cover the pot and leave to cook on low to medium heat.


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