There are lots of versions of Jollof rice.
It is a common West African dish. The most common basic ingredients
are: rice, tomatoes and tomato paste, and onion. Serve with Jalapeño
Corn Bread and deli coleslaw.
Jollof Rice
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 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.
