Cookbook:Liberian Jollof Rice

Liberian Jollof Rice
Category	Rice recipes
Difficulty

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Ingredients

• 2 large chicken breasts, cut into cubes
• Salt to taste
• Chile powder to taste
• 1 cup vegetable oil
• 1 large sweet onions, neatly chopped
• 2 pounds boiled pork or beef, cut into cubes
• 2 bags of frozen mixed vegetables (such as sweet corn, string beans, etc), thawed and drained
• 2 medium-size cans of tomato paste
• 4 chicken bouillon cubes, crushed
• 3 pounds steamed shrimp (optional)
• 2 cups diced bell pepper
• 5 cups rice, rinsed

Procedure

1. Season the chicken with salt and red pepper. Leave it to stand for about 5 minutes.
2. In a frying pan, brown the chicken in hot vegetable oil. Then transfer the chicken to a large pot.
3. In the same frying pan, add the onions and beef or pork. Fry lightly and add to the pot with the chicken.
4. Combine the mixed vegetables, tomato paste, bouillon cubes, salt to taste, shrimp, and bell pepper. Leave to simmer for about 10 minutes.
5. Add the rice, stir well, and cook over low heat for about 40–45 minutes.
6. Serve hot.

Notes, tips, and variations

• Ingredients for this recipe vary between people. Some people might use shrimp, curry powder, or even thyme to prepare it—it just depends on what you like and what you want to see in your food.
• For the vegetables you can make use of any okay by you (e.g. spring onions, red beans, etc)