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 6-oz. cans TOMATO PASTE
2 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: 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.
If you like you can add peas, carrot and what ever vegetable.
You can eat the jollof rice with gravy too!!!
