Liberian check rice


Liberian check rice is a loved dish there.  Rice is enjoyed in some form on a near daily basis in Liberia.  This rice is made with jute leaf which when cooked has the same texture that okra imparts to a dish.

Jute leaf or molokehya is not always easy to find but is sometimes available in your local African or Middle Eastern market.  I used the typical substitute for this which is a combination of okra and spinach.  It works well as a side to Liberian chicken gravy.  Enjoy!


1. Boil chicken in slightly, salty water. Allow sufficient time for cooking to remove chicken off bones easily. Don’t over cook or boil. Remove from heat. Cool. Remove chicken from bones. Save broth.

2. Heat oil in frying pan. Fry chicken slightly brown. Heat should be moderate.

3. Remove chicken from frying pan to a bowl. Pour out excess oil. Reduce heat to low. Put in onions. Saute. Add soy sauce, salt, pepper, and bouillon cubes. Mix well. Add flour. Stir. Add tomato paste. Stir. Add chicken and stir. Simmer for 2 minutes. Stir once.

4. Add chicken broth slowly to prevent lumps from flour mixture. Cover. Increase heat to moderate. Add string beans.

5. Cook until gravy thickens and to your liking. Turn off heat.

6. Serve over rice, or in any way you like it.

The  ingredients

1 tsp Garlic
1 Onion, medium
1/4 cup Parsley, fresh
6 cups Spinach, fresh
Pasta & Grains
2 cups Brown rice
Baking & Spices
1 Black pepper
1/4 tsp Curry powder
1/2 tsp Paprika, smoked
1 1/2 tsp Salt or more adjust
Oils & Vinegars
2 tbsp Cooking oil
4 cups Chicken stock or water
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