Well-Seasoned Cookbook

flavorful recipes perfected over time

Jollof Rice

Patty Konrad

Ingredients:

6 cups uncooked rice

1 2/3 cups tomato paste

6 maggi cubes

12 medium potatoes

1 lb. cooked meat or chicken

2 or 3 bay leaves

2 cups oil

15 medium onions, chopped

5 tsp. salt (3 for rice 2 for sauce)

1 tsp. each: thyme, black pepper

14 cups water

Hot pepper to taste

Directions:

Use your own judgement on amounts for the spices. Peel potatoes, cut and fry in oil; remove from oil.

Wash rice and drain, let sit. Fry chopped onion. Add chopped fresh tomatoes.

After 5 minutes time add seasonings, 2/3 cup tomato paste, 2 cups water, maggi, 2 tsp. salt, and cook over low heat.

Add potatoes again and cooked meat or chicken. Cook over low heat when potatoes are tender.

In a separate pot, put 12 cups water, 1 cup tomato paste, 3 tsp. salt, and the excess oil and water from the sauce.

Boil all this. When it boils add the rice.

When this returns to the boil add 2 cups (approximately 1/2) of the cooked sauce to the rice and continue cooking.

As liquid reduces, lower heat.

Cook until rice is tender. Serve with sauce.