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Liberian Jollof Rice
Liberian Jollof Rice is a traditional Liberian recipe for classic one-pot dish of rice, chicken and vegetables in a tomato and chilli base. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Liberian Jollof Rice.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Additional Time:
(+over-night soaking)
Serves:
6
Rating: 
Tags : Chilli RecipesChicken RecipesVegetable RecipesLiberia Recipes
Almost every country in West Africa has its own version of Jollof Rice. (The name comes from the Wolof peoples of Senegambia and the dish was originally Wolof Rice, but soon became Jollof Rice). The recipe calls for 1 sachet Adja tomato which is a paste of tomato, chilli, garlic and onion (if you don't have it, add 1 tbsp extra tomato paste with garlic powder, onion powder and chilli flakes)
Ingredients:
400g (14 oz) sausage (typically chicken) sliced into rounds
500g (1 lb) chicken pieces
1/2 cup frozen peas
1/2 cup diced carrots
2 habanero peppers
3 tbsp tomato purée
1 red bell pepper, chopped
1 onions, chopped
2 maggi cubes
2 1/2 cups Parboiled rice
1 tbsp black pepper
2 tbsp smoked paprika
vegetable oil
1 sachet Adja
Method:
Take the rice, wash well, place in a bowl, cover with plenty of water and set aside to soak over night.
Remove 1/8 of the onion, chop finely and set aside. Coarsely chop the remaining onion and combine in a blender with the bell pepper, chillies and 60ml (1/4 cup) water. Puree to a paste.
Place the chicken in a bowl, add 2 tbsp smoked paprika, 1 tbsp black pepper and crumble over 1 Maggi cube. Stir well to combine, then set aside for 20 minutes to marinate. After this time, deep fry the chicken to cook (about 10 minutes in hot oil at 180C). If desired, you can also fry the sausage in the remaining oil.
Add 6 tbsp oil to a large pot, and when hot use to fry then tomato purée for a few minutes, until it darkens. Add the chopped onions and fry for 2 minutes, until softened. At this point pour in the onion and bell pepper purée. Bring to a simmer, then crumble in the remaining Maggi cube and stir to combine. Add the sachet of Adja and stir to mix.
Cook for a couple of minutes then add the peas and carrots. Stir to mix thoroughly and cook down for a couple of minutes before adding the sausages. Continue cooking for 3 minutes then drain the rice and add to the pot. Stir the rice thoroughly to mix with the sauce. Cover with a lid and continue simmering gently for 10 minutes, checking every now and then and adding a little water if the rice looks in danger of burning (but make sure not to make the mixture too wet).
After 10 minutes, arrange the fried chicken on top of the rice. Cover and cook for 2 minutes then stir the chicken into the rice. Taste the rice and adjust the seasoning to taste. Cook, covered, for 5 more minutes by which time everything will be hot and the rice should be tender.
Test the rice and if tender, bring to the table and serve.
