Liberia Jollof Rice

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…

Jollof rice is a staple dish of many of the West African countries, including Liberia, with regional variations.
Jollof rice is a staple dish of many of the West African countries, including Liberia, with regional variations.

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

DIRECTIONS:

In a skillet, saute the chicken, meat or fish in 1/4 c. vegetable oil. Remove from heat and set aside in larger pot. Add 2-3 cups stock or water to chicken and simmer for 20 minutes. Meanwhile, saute onion, and green or red pepper until soft in oil, 4-5 min; add garlic and saute 1-2 min longer. Stir rice into the onions and peppers, then add tomato paste, stirring to coat rice and give it a reddish hue. Add chopped tomatoes, and let them cook down for several minutes. Pour this mixture over the chicken, add carrots, green beans, cabbage and spices. Reduce heat to low, cover and simmer for 20 minutes. Serve on a platter, garnish with sliced hard-boiled egg, cilantro or parsley

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