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.



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Servings: 8 to 10
Prep Time: 20 mins
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Ingredients
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    1/4  teaspoon 
    salt
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    1/3  cup 
    all-purpose flour
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    1/2  teaspoon 
    curry powder
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    1/4  teaspoon 
    black pepper
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    1  1 1/2 pound 
    boneless pork shoulder roast, cut into 1-inch cubes
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    1/4  cup 
    cooking oil
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    2   cups 
    chopped onion
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    1 - 2   
    hot peppers, such as jalapeno or serrano, finely chopped*
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    4   cloves 
    garlic, minced
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    2  14 1/2 ounce cans 
    diced tomatoes with herbs
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    2  14 1/2 ounce cans 
    vegetable or chicken broth
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    1  6  ounce can 
    tomato paste
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    1   cup 
    chopped carrots
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    1   cup 
    chopped green sweet pepper
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    2   teaspoons 
    dried thyme, crushed
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    1   
    bay leaf
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    1 1/4  cups 
    long grain rice

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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