Jallof Rice

I’ve been trying to make this dish for years; this is a very popular African dish, which differs from region to region. This particular recipe comes from West Africa, and it sounds delicious! My friend usually makes this for us, and brings it into work; it’s always so nice and flavorful! It’s also listed on the recipe that it’s one of the most easy to prepare, because the ingredients are readily available in the Western countries. I can’t wait to try it, because it’s on my menu for the tasting. If you know any other recipes from other regions, please share them with us, so we could experience all different types.

Yields 4-6 Servings

500 g (1 lb) lean beef or chickenSalt and ground white pepper, to tasteVegetable oil for frying1L (1-3/4 pt) stock or water with 3 crushed stock cubes3 large onions, finely chopped4 cloves garlic, peeled and finely chopped2-3 chilies (hot peppers), finely chopped4 large tomatoes, blanched, peeled and blended or mashed (can tomatoes are ok)45 g (3 tablespoons) tomato paste250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans, mushrooms and capsicums (sweet or bell peppers)500 g (1 lb) long-grain riceLettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish

1. Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.
2. Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.
3. Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chilies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.
4. Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.

Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
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