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Liberian Jollof Rice

Liberian Jollof Rice is a traditional Liberian recipe for a version of the classic highly-spiced West African one-pot dish of vegetables, rice and meat. The full recipe is presented here and I hope you enjoy this classic Liberian dish of: Liberian Jollof Rice.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Additional Time:

(+20 minutes marinating)

Serves:

6

Rating: 4.5 star rating

Tags : Chilli RecipesPork RecipesBeef RecipesChicken RecipesFowl RecipesVegetable RecipesLiberia Recipes

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Ingredients:

1 large chicken (about 1.2kg) cut into serving pieces
400g stewing beef, cubed
400g smoked ham, cubed
2 onions, sliced
6 Scotch bonnet chillies
1 tsp freshly-grated ginger
4 tomatoes, chopped
1 small tin of tomato purée
2 small cabbages, quartered
2 carrots, diced
50g green peas
50g french beans, cut into 1cm lengths
1 aubergine, peeled and cubed
salt and black pepper
3 maggi cubes
240ml cooking oil
450g rice

Method:

Wash the meat and pat dry. Combine the chicken and beef in a bowl and season with 2 Maggi cubes, salt and black pepper. Set aside to marinade for at least 20 minutes.

Meanwhile, pound 2 scotch bonnet chillies, the tomatoes, ginger and a little of the onion to a paste in a pestle and mortar.

When the meat has marinaded add the oil to a large pan or pot and heat until quite hot. Add the chicken and beef mixture and fry until nicely browned all over. Remove the meat and set aside then add the onions and the chilli and tomato mix to the oil. Fry for a few minutes, stirring often, then return the fried meat to the pan along with the ham and the tomato purée.

Gently add about 700ml water (be careful, it may spit) and bring to a boil. Reduce to a simmer, cover and cook for about 10 minutes then add-in the rice and the vegetables (including the whole chillies) with 200ml more water. Stir to combine, then bring back to a boil. Reduce the heat to the lowest possible simmer, cover and allow the mixture to cook until the rice is done and the water has been absorbed (about 40 minutes).

Remove the vegetables and chicken from the pot. Spoon the rice and meat mixture onto a large serving tray and layer the chicken and vegetables on top. Serve hot.