Main
Sierra Leonean jollof rice
- Preparation time
- 1 h
- Servings
- 4 servings
Ingredients
- Rice — to buy400 g
- Chicken — to buy600 g
- Tomato — to buy2
- Onion — to buy2
- Garlic — to buy3 cloves
- Ginger — to buy20 g
- Chili pepper — to buy1
- Bell pepper — to buy1
- Carrot — to buy1
- White cabbage — to buy150 g
- Tomato paste — to buy2 tbsp
- Neutral oil — to buy4 tbsp
- Bouillon cube — to buy2
- Thyme — to buy1 tsp
- Feuille de laurier — to buy2 leaves
Preparation
Blend 2 tomatoes, 1 onion, the chili, garlic and ginger into a smooth purée to get the colourful base of the dish.
Heat the oil in a large pot and brown the chicken pieces 6-7 minutes on all sides over high heat, then set aside.
In the same oil, sauté the remaining sliced onion, the grated carrot and the pepper for 4 minutes, then add the tomato-chili purée and the tomato paste.
Simmer this base for 12 minutes over medium heat, stirring, until the oil rises to the surface.
Add the crumbled stock cubes, thyme, bay leaves and 700 ml of hot water, put the chicken back in and cook covered for 15 minutes.
Add the shredded cabbage, pour in the rinsed rice, stir, cover and cook over low heat for 20 minutes without lifting the lid.
Let it rest covered for 5 minutes, fluff the rice with a fork and serve piping hot.