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Those of us at Relief, Inc. would like to share Liberian culture and food recipes with our supporters. We enjoy the unique flavors that can be found in the Liberian tradition, which is influenced by the American culture, due to the special bond that these two countries share. Our staff hopes that you and your family will enjoy preparing and eating these delicious African dishes. Please let us know what you think at pfortt@reliefinc.org ! If this is a popular idea, we would like to share one recipe per month.

Jollof Rice Recipe

Jollof Rice (also known as One Pot)
Prep Time 20 mins Cook Time 40 mins Total Time 1 hr

Jollof rice is a delicious West African dish composed of fluffy red orange rice that is often cooked with vegetables and meat.
Servings: 8 people
Author: Mike Benayoun
Ingredients
For the chicken

• 2 lb chicken (bone in), cut
• 4 garlic cloves
• 1 onion
• 1 1-inch piece of ginger
• 1 Scotch bonnet pepper
• 1 stock cube Maggi or other

For the sauce

• 4 tablespoons vegetable oil
• 2 onions , thinly sliced
• 8 oz tomato paste
• 1 (14 oz.) can tomato puree
• 2 Scotch bonnet peppers
• 1 onion
• 2 bay leaves
• 1 tablespoon curry powder (optional)

For the rice

• 4 cups parboiled rice
• ½ lb green beans , cut into 1 inch-pieces
• 2 carrots , peeled and cut into large matchsticks

Instructions
1.    Blend the garlic, onion, ginger, stock cube and chili peppers, with 3 cups of water.
2.    Put the chicken pieces in a large pot, and pour the mixture on top. Stir, add water to cover the chicken if necessary. Cover and cook on medium/low for 30 minutes.
3.   Heat oil in a non-stick pan and fry the sliced onions for 8-10 minutes until soft and golden brown.
4.   Add the tomato paste and continue cooking while stirring for 5 minutes.
5.      In the meantime, remove the chicken from the pot, and drain the stock into the blender.
6.   Add the tomato puree, 1 onion, and 2 Scotch bonnet peppers and blend to obtain a smooth consistency.
7.     Add this mixture to the pan with the onions and tomato sauce, and mix. Add the vegetables and simmer for about 15 minutes.
8.     Add the bay leaves and curry powder. Add the rice to the sauce and stir. Add salt to taste. Cover and simmer on a low heat till rice is fully cooked, about 20 minutes.
9.   In the meantime, fry the boiled chicken in a saucepan with 3 tablespoons of vegetable oil, to give them some color.
10.  Serve the rice with the chicken, as well as fried plantains or a green leaf salad on the side.