Jollof rice is served with variations in many countries of West Africa. In Liberia pigs' feet are used with salt pork and bacon as well as with chicken. This dish may be made from scratch with fresh chicken pieces, alone or in combination, but it is also an excellent dish for leftover chicken, veal, turkey, tongue, ham, bacon, etc.
- 2 lbs cooked meat (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks
- ½ + ¼ cup vegetable oil
- ½ cup yellow onions, finely chopped
- ½ cup green peppers, finely chopped
- ½ tsp. ground ginger
- 1 x 16 oz can whole tomatoes (2 cups)
- 2 x 6 oz cans tomato paste
- 2 quarts water
- 1 tbsp salt
- ½ tsp black pepper
- ½ tsp thyme
- 1 tsp crushed red pepper
- 2 cups white rice
- 5 cups chicken stock or water
- salt, pepper, etc. to taste
- In a 10-inch skillet, sauté cooked meat in ½ cup vegetable oil until slightly brown.
- In a 4-quart kettle, sauté yellow onions, green peppers, and ground ginger (if using) in ¼ cup vegetable oil until onions are soft.
- Add tomatoes.
- Simmer for 5 minutes.
- Add tomato paste, water, salt, black pepper, thyme and crushed red pepper.
- Add the cooked meat and simmer 20 minutes longer.
- In a 2 quart saucepan, cook white rice in chicken stock or water until tender.
- Correct the seasonings with salt, pepper, etc.
- Combine the sauce of the meat with the rice.
- Pour the jollof rice in a deep bowl, arranging the meat in the center.