Jollof rice is a common West African dish, and there are a great many of versions. The basic ingredients are: rice, tomatoes, tomato paste and onion. Serve with Jalapeño Cheese Corn Bread and coleslaw.
1 1/2 pounds boneless pork butt, cut into 1-inch cubes
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon black pepper
1/4 cup vegetable oil
2 cups chopped onions
1 to 2 hot peppers, finely chopped
4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes, no salt added
2 (14 1/2-ounce) cans vegetable broth, no salt added
1 (6-ounce) can tomato paste, no salt added
1 cup chopped carrots
1 cup chopped green peppers
2 teaspoons thyme
1 bay leaf
1 1/4 cups uncooked long grain rice
- Place half of pork cubes in 1-quart self-sealing plastic bag. Combine flour and seasonings; mix until blended. Add half of flour mixture to pork in bag. Seal bag; shake to coat pork with flour mixture. Repeat with remaining flour and pork cubes.
- In 8-quart Dutch oven brown pork cubes in hot oil until lightly browned; remove and set aside.
- Add onions, peppers and garlic to pan. Cook, stirring occasionally, until lightly browned.
- Add tomatoes, broth and tomato paste to pan, stirring until mixture is smooth. Bring to a boil; return pork to pan along with 1/2 cup each carrots and green peppers. Stir in thyme and bay leaf. Cover, simmer over low heat 20 to 25 minutes.
- Stir in rice and remaining carrots and green pepper. Cover, continue cooking over low heat 20 to 25 minutes, stirring occasionally until rice is tender and all liquid is absorbed.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 387 calories Protein 22 grams Fat 14 grams Sodium 458 milligrams Cholesterol 55 milligrams.
Recipe provided courtesy of National Pork Board.