Jollof rice is a staple dish of many of the West African countries, including Liberia, with regional variations. Typically made with meat or fish, it also can be vegetarian by leaving out the meat…
Liberia has a proud history and an excellent cuisine, which combines traditional West African and American South Creole techniques. The history of Liberia is in fact inextricably tied to the United States!. Jollof rice is a favorite Sunday meal in Liberia and the recipe varies according to locally available ingredients.
There are several ways to cook this dish. This particular recipe came about by trial and error. It turned out to be a simplified version. Which simply means that I have used fewer ingredients and you can feel free to add more meats of your choice.
Jollof Rice – 3 C raw rice (parboiled, see Tips below)
1 lb peeled shrimp
3 lbs chicken (or some combination of chicken and beef)
6 oz can spam (or smoked turkey)
1 medium onion (chopped)
1 green bell pepper (chopped, optional)
2 C frozen mixed vegetables
1/2 cabbage, cut into 1 inch pieces
2 tsp salt
2 tsp seasoned salt (Lawrys is great)
1/2 tsp ground black pepper
14 oz can diced tomatoes
1/2 C cooking oil
1 C water
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