Jollof Rice is a favorite across West Africa.  The dish originated in Senegal, but it spread across the region, with a lot of discussion concerning which country really prepares it the best.  The answer is everyone wins.  It's a great dish and you can easily find delicious variations with an Internet search.

This particular recipe was collected in 1975 when some Peace Corps Volunteers compiled a cookbook entitled Where There Is No Cook.  A copy of the book was passed along to me before I went to Africa.  I brought it with me and used several recipes because the title certainly worked for me.

I especially love this dish photographed with one of my friends from Zorzor wearing such a colorful African shirt.  I feel it adds a little authenticity to the image.
            
Ingredients:         

1 pound chickkeen salt and pepper to taste 1/2 cup red oil 1 handful dried hot peppers 1 onion

1/2 lb cubed salt pork, ham .....or beef 1 can mixed vegetables 1 small can tomato paste 3 Maggi (bouillon) cubes 3 cups rice

                    
Season one pound of chicken with salt and pepper.  Let the bird stand about five minutes.  Now, in Liberia, you might prepare this with chicken feet so it could actually stand.  I personally don't do chicken feet.

Brown the chicken in your frying pan, over a coal pot, with one half cup of hot oil. Then, put the bird in a large pot.

In the same frying pan, add your diced onion and one half pound of your selected meat.  Fry them up lightly and then add your chicken.  Sticking to the cookbook recipe, it says to add a can of mixed vegetables, drained.  Even I would rather use fresh vegetables over a can of drained vegetables.  However, in Liberia, vegetables that you would want to use are not commonly grown.  I'm not even sure if they are grown at all in Liberia.  So, if you cook this while in the Peace Corps in Liberia, you have my permission to use a can of drained vegetables.  Also add the tomato paste, Maggi cubes, salt, and pepper before simmering for ten minutes.

Add three cups of rice, stir in well, and then cook slowly for thirty-five to forty-five minutes.

Now, if you want variations, you could include shrimp (which you should do) or spare ribs.  Frequently, usually, always, three kinds of meat are used.  And, if you are not using a drained can of vegetables, you might try a combination of string beans, stewed tomatoes, carrots, and peas.

Ingredients:            

1/2 cup cooking oil 1 frying chicken 1/2 lb spare ribs 1/2 lb smoked ham 1/2 lb shrimp, shelled, deveined 3 onions sliced salt and pepper to taste

Allspice 2 can whole tomatoes 2 cans tomato paste 1/2 head of cabbage 3 cups hot water 1 large package rice .....(two pound package)

You may have guessed that this dish is similar to Spanish Paella, Jambalaya, or a Mediterranean Pilaf. There are so many variations you can find with a little research.  This recipe is "Americanized" but you may prefer to do a little African research.  Whatever you find will be a great culinary discovery.

Put some oil in a pot with a medium fire on your coal pot. Oops, an Americanized version would have medium heat on the stove top.  Your oil could be red, for a truly African dish.  But, corn, olive, vegetable, or whatever oil you have will also work.  As the oil heats, cut up the chicken, spare ribs, and ham. Add this meat plus the shrimp and onions to the mix and season with salt and pepper.  Sprinkle on a little more salt and pepper.  Add the allspice.  Then, sauté everything until they are light brown.

Meanwhile, drain the juice from the whole tomatoes.  Add the tomatoes, tomato paste, cabbage, and string beans.  Cover the dish and let everything steam for fifteen minutes.  Then, add three cup of slightly salted water for ten minutes.

Drain in a colander.  Then, add the rice to the chicken sauce and simmer on low heat until the rice is done.  Stir occasionally.

Serve on a platter or in a large casserole dish.  Garnish with lettuce leaves, hard boiled egg slices, and pepper rings.