Jollof rice recipe

The Liberian version cooks chicken, salt pork and smoked ham inside the rice, in a base of red palm oil and tomato paste fried until the oil separates.

1 hour and 45 minutesmedium12 ingredients

Ingredients

• 4 tbsp red palm oil
• 500 g chicken
• 200 g salt pork
• 150 g smoked ham
• 500 g long-grain rice
• 150 g tomato paste
• 2 onions
• 1 red bell pepper
• 200 g green beans and carrots
• 1 scotch bonnet pepper
• 3 clove garlic
• 2 chicken bouillon

How to make Jollof rice

1. Cut 200 g chicken and 200 g salt pork into pieces. Boil the salt pork 10 minutes and drain it to pull out the excess salt.
2. Brown the chicken, the salt pork and 150 g diced smoked ham in 4 tbsp red palm oil, about 10 minutes, then lift them out.
3. In the same red fat, cook 2 chopped onions until deep brown, about 10 minutes, then add 3 minced garlic cloves and 1 chopped red bell pepper.
4. Stir in 150 g tomato paste and fry it 10 minutes over low heat until it darkens and the oil rises to the surface. This step is what builds the flavour.
5. Return the meats, add 2 crushed bouillon cubes, 1 whole scotch bonnet and 1 l water; simmer 20 minutes.
6. Stir in 500 g rinsed long-grain rice until every grain is coated red, then scatter 200 g green beans and carrots on top.
7. Cover tightly and cook on the lowest heat 30 minutes without stirring, until the liquid is gone and a crust has formed at the bottom.
8. Remove the scotch bonnet, fluff with a fork and serve with the meats on top.

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