Jollof Rice

Throughout West Africa, Jollof Rice is a festive one-pot pork, curry, chile pepper, tomato,and rice dish. Originatiing with the Wolof tribe of Gambia, this dish is slow-simmered for flavor and tenderness.

Jollof Rice
SERVINGS
8 to 10
PREP TIME
20 mins
Ingredients
  • 1/4  teaspoon salt
  • 1/3  cup all-purpose flour
  • 1/2  teaspoon curry powder
  • 1/4  teaspoon black pepper
  • 1  1 1/2 pound boneless pork shoulder roast, cut into 1-inch cubes
  • 1/4  cup cooking oil
  • 2   cups chopped onion
  • 1 - 2   hot peppers, such as jalapeno or serrano, finely chopped*
  • 4   cloves garlic, minced
  • 2  14 1/2 ounce cans diced tomatoes with herbs
  • 2  14 1/2 ounce cans vegetable or chicken broth
  • 1  6  ounce can tomato paste
  • 1   cup chopped carrots
  • 1   cup chopped green sweet pepper
  • 2   teaspoons dried thyme, crushed
  • 1   bay leaf
  • 1 1/4  cups long grain rice
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Directions
1. 
In a 1-quart self-sealing plastic bag combine flour, curry powder, salt, and pepper. Add half the pork cubes. Seal bag; shake to coat pork. Repeat with remaining pork cubes.
2. 
In a 4- to 6-quart stock pot or Dutch oven brown pork cubes, half at a time, in hot oil until lightly browned; remove and set aside. Add onions, hot peppers, and garlic to oil in pan. Cook, stirring occasionally, until lightly browned. Add undrained tomatoes, broth, and tomato paste, stirring well. Bring to boiling. Add meat, carrots, sweet peppers, thyme, and bay leaf. Return to boiling; reduce heat. Cover and simmer over low heat for 25 minutes. Stir in rice; cover and continue cooking over low heat about 25 minutes more or until rice and meat are tender and most of the liquid is absorbed, stirring occasionally. Discard bay leaf. Makes 8 to 10 servings.

Note

  • *

    Because chili peppers contain very pungent oils, be sure to protect your hands when preparing them. Put gloves or sandwich bags over your hands so your skin doesn't come in contact with the peppers. Always wash your hands and nails thoroughly in hot soapy water after handling chili peppers.

nutrition information

Per Serving: cal. (kcal) 392, Fat, total (g) 13, chol. (mg) 55, sat. fat (g) 3, carb. (g) 48, fiber (g) 4, pro. (g) 22, vit. A (RE) 504.81, vit. C (mg) 33.66, sodium (mg) 837, calcium (mg) 80.77, iron (mg) 3.96, Percent Daily Values are based on a 2,000 calorie diet
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