JOLLOF

    

• rice, tomatoes and tomato paste, onion, salt, and red 
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• pepper. Beyond that, nearly any kind of meat, fish, vegetable, or spice 
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• can be added. 
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• Method 
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• * Heat two tablespoons of oil in a large skillet. Stir-fry the chicken (or 
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• beef) in the oil until it is browned on all sides. Remove the meat from 
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• the oil and set aside. Add the onions, the salt, pepper, cayenne 
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• pepper, and one or two of the flavoring add-ins (if desired) to the 
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• skillet and fry the mixture until the onions begin to become tender. 
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• Remove the onion mixture from the skillet and set aside with the 
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• meat. 
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• * In a dutch oven or large covered saucepan, bring the broth and two 
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• cups of water to a simmer. Place the meat and onion mixture into the 
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• dutch oven and cover. 
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• * In the same skillet used for the meat and onions, stir-fry the 
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• tomatoes and one or two of the vegetable add-ins. Continue frying the 
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• mixture until the vegetables are partly cooked, then add them to the 
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• meat, onions, and broth in the dutch oven. 
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• * Again in the same skillet, combine the rice and the tomato paste. 
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• Over low heat, stir until the rice is evenly coated with the tomato 
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• paste. The rice should end up a pink-orange color. Add the rice to the 
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• dutch oven and stir gently. 
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• * Cover the dutch oven and cook the mixture over a low heat until the 
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• rice is done and the vegetables are tender (maybe half an hour). Stir 
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• gently occasionally and check to see that the bottom of the pot does 
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• not become completely dry. Add warm water or broth (a quarter cup at 
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• a time) as necessary to help rice cook. Adjust seasoning as needed. If 
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• desired, add one of the meat add-ins while the dish is cooking. 
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• (Shrimp cook very quickly and should not be over-cooked or they will 
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• become tough; ham can be added at any time.) 
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• * Serve with one or two of the garnishes. 
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• * Serve Ginger Beer or Green Tea with Mint with or after the meal. 
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• Ingredients 
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• * oil for frying 
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• * one chicken (and/or a pound or two of stew meat), chopped into 
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• bite-sized pieces 
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• * one or two onions, finely chopped 
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• * salt, black pepper, cayenne pepper (to taste) 
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• * Flavoring add-ins (to taste) 
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• * chile pepper, chopped 
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• * garlic o thyme 
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• * bay leaf 
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• * ginger 
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• * cinnamon 
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• * curry powder 
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• * two cups chicken broth or chicken stock, or beef broth or beef stock 
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• (or Maggi® cubes and water) 
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• * two or three ripe tomatoes, chopped 
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• * Vegetable add-ins 
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• * sweet green pepper (or bell pepper), chopped 
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• * string beans or green beans 
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• * green peas 
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• * carrots, chopped 
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• * cabbage, chopped 
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• * four cups rice 
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• * one small can tomato paste 
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• * Meat add-ins 
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• * cooked ham 
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• * shrimp or prawns (or dried shrimp or dried prawns) 
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• * Garnishes 
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• * fresh parsley, chopped 
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• * cilantro, chopped 
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• * lettuce, shredded 
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• * hard-boiled egg, sliced