Does anyone have a recipe for Liberian Jollof Rice?

Question

I love to try new recipes... I went to a Liberian wedding a few years ago and they served this delicious dish called Jollof Rice. It has rice, meat and vegetables. It's spicy and very good. Anyway, I've been looking for the authentic recipe for this dish without any substituions. Can someone help me??

Answer 1

LIBERIAN JOLLOF RICE  

1 (2 - 2 1/2 lbs.) chicken

1 lb. stewing beef

1 lb. smoked ham or bacon

2 onions

1 can tomato paste

1 c. cooking oil

1 pkg. frozen mixed vegetables

3 c. rice

Salt

black pepper

Cut up chicken, beef, and ham or bacon. Season with salt and black pepper. Flour and fry chicken and beef. Into Dutch oven or heavy bottom pot, pour one cup oil (use oil in which chicken and beef have been fried). Saute sliced onions and 1 sliced liberian/hot pepper (optional). To this, add meat, ham, and tomato paste; stir well. If chicken is tough, it may be added at this time. Pour in a little more than the quantity of water required to cook the rice. Season with salt and black pepper. Cover and bring to a boil and cook over low heat for 10 minutes. Add chicken (if tender), mixed vegetables and rice. As soon as mixture starts to boil; stir and reduce flame to lowest and cook until rice is done. Raise from bottom and sides often to prevent sticking.

Note: Rice should be loose and fluffy, not soggy. Cabbage wedges may be used instead of mixed vegetables (if desired). Add cabbage when flame has been reduced.



OR

JOLLOF RICE  

1 (2 1/2 - 3 lb.) broiler-fryer chicken, cut up

2 tbsp. canola oil

1 med. onion, chopped

1 (16 oz.) can tomatoes, cut up

1 1/4 c. chicken broth

1 bay leaf

1/2 tsp. ground ginger (or cinnamon or thyme)

1/2 tsp. salt

1/4 tsp. ground red pepper

1 c. long grain rice

1 tbsp. snipped parsley

In large skillet brown chicken pieces on both sides in hot oil about 15 minutes; remove from skillet. Set chicken aside, reserving drippings.

Add the onion to drippings; cook until tender but not brown. Drain off fat. Return chicken to skillet.

Combine undrained tomatoes, chicken broth and spices. Pour over chicken. Do Not Stir. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim off fat. Add the rice, making sure all the rice is covered with liquid. Cover and simmer for 30 minutes more or until rice is tender. Remove bay leaf. Sprinkle with snipped parsley. 6 servings.



OR

JOLLOF RICE  

1 lb. beef stew

1/2 lb. chicken

1/2 lb. pork

1/2 tsp. thyme

1/2 tsp. salt

1/4 tsp. cayenne pepper

1/4 tsp. pepper

2 lg. onions

1 green pepper

2 (6 oz.) cans tomato paste

1/2 c. vegetable oil

1/2 lb. rice

Cut up beef, chicken, and pork into small pieces. Season with half the salt, thyme, cayenne, black pepper, and allow to stand 5 minutes. Heat vegetable oil and brown the meat. Remove pieces. Chop onions and green pepper. Add these, the rest of the seasonings and 1/2 can tomato paste to oil in which the meat is fried. Cover pan and fry for 5 minutes. Return meat to pan; add a little water and simmer. In another pot, bring 3 cups salted water (or as much as needed to cook the rice as on box directions) to a boil and add rice. Add 1 1/2 cans tomato paste and all of the stew mixture to rice. Cook until rice is tender. Stir now and then. Serves 6

JM

Answer 2

500 g (1 lb) lean beef or chicken

Salt and ground white pepper, to taste

Vegetable oil for frying

1L (1-3/4 pt) stock or water with 3 crushed stock cubes

3 large onions, finely chopped

4 cloves garlic, peeled and finely chopped

2-3 chillies (hot peppers), finely chopped

4 large tomatoes, blanched, peeled and blended or mashed

45 g (3 tablespoons) tomato paste

250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans,

     mushrooms and capsicums (sweet or bell peppers)

500 g (1 lb) long-grain rice

Lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish

Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.

Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.

Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.

Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.

Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.

Answer 3

no problem, here you are:

Jollof Rice (Rice W/ Chicken, Ham & Beef)

Ingredients

1 (2.5-3 lb)  roasting chicken, cut into serving pieces

1 lb boneless lean beef, preferably chuck, cut into 1/2 inch cubes

2 teaspoons salt

pepper

6 tablespoons oil

1 cup finely chopped onion

3 medium ripe tomato, peeled, seeded and finely chopped (can sub 1 cup chopped canned tomatoes)

1/4 cup tomato paste

1 1/2 tablespoons chopped garlic

1 hot chili pepper, seeded and finely chopped

1/2 teaspoon ground ginger

1 bay leaf

2 cups chicken broth or beef broth

2 cups water

1/2 lb smoked ham, diced

1 1/2 cups uncooked white rice

Directions

1Dry the chicken and beef with paper towels and sprinkle with salt and pepper.

2In a large heavy bottomed pan over moderate heat, heat 3 tbsp of the oil until a drop of water sizzles when dripped into it; brown the chicken in the oil a few pieces at a time until golden brown, turning as needed; when done transfer to a plate and set aside.

3Add the last 3 tbsp of oil to the pan and brown the beef in it, turning them frequently until they are well browned; add them to the chicken and set aside.

4Pour off all but a thin film of fat from the pan and add the onions; stirring up the browned bits from the meat, stir and cook the onions until soft and lightly browned; do NOT burn as it will add an acrid taste to the finished dish.

5Add the tomatoes, tomato paste, garlic, chili pepper, ginger and bay leaf.

6Raise the heat to high and still stirring cook for five minutes or until most of the liquid has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon.

7Stir in the broth and water and return the beef to the pan; add the ham and turn the meats in the sauce until the pieces are evenly coated.

8Bring to a boil again then reduce the heat to low and simmer partially covered for 30 minutes.

9Add the chicken and any liquids around it, baste it with the sauce and let it simmer for ten minutes longer; then gently stir in the rice.

10Return the mixture to a simmer, cover partially and cook for 20 to 30 minutes or until the beef is tender and almost all the liquid in the pan has been absorbed by the rice.

11Remove the pan from the heat, cover tightly and let rest for 15 minutes before serving.

12Jollof rice is traditionally served with hot boiled cabbage or spinach and slices of hard boiled egg.

Jollof Chicken and Rice

3 lbs chicken pieces

2 tablespoons oil

1 medium onion, chopped

16 ounces canned tomato, cut up

1 1/4 cups chicken broth

1 bay leaf

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon thyme, crushed

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 cup long grain rice

1 tablespoon parsley, chopped

Directions

1In a large skillet brown chicken on both sides in hot oil aobut 15 minutes; remove from skillet. Set aside chicken, reserving drippings.

2Add the onion to drippings; cook till tender but not brown. Drain off fat.

3Return chicken to skillet.

4Combine undrained tomatoes, broth, and seasonings. Pour over chicken. DO NOT STIR.

5Bring to boiling; reduct heat.

6Cover; simmer for 30 minutes.

7Skim off fat.

8Add rice, making sure all the rice is covered with liquid.

9Cover; simmer for 30 minutes more or until rice is tender.

10Remove bay leaf. Sprinkle with parsley.

jollof rice

3 lbs broiler-fryer chicken, cut up

2 tablespoons peanut oil

1 medium onion, chopped

1 (16 ounce) can canned tomato, cut up

1 1/4 cups chicken broth

1 bay leaf

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon dried thyme, crushed

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1 cup long grain rice

1 tablespoon parsley, snipped

Directions

1In large skillet brown chicken pieces on both sides in hot oil about 15 minutes; remove from skillet. Set chicken aside, reserving drippings.

2Add onion to drippings, cook till tender, not brown. Drain off fat.

3Return chicken to skillet.

4Combine undrained tomatoes; chicken broth; bay leaf; ginger; cinnamon; thyme; salt and ground red pepper.

5Pour over chicken, DO NOT STIR. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Skim off fat.

6Add rice, making sure all the rice is covered by the liquid. Cover; simmer for 30 minutes more or till rice is tender.

7Remove bay leaf. Sprinkle with snipped parsley.