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Joll of Rice/West Africa
(cook in a 10 inch skillet)
2 Lb. cooked meat: chicken, shrimp, pork in:
1/2 C oil
In a separate soup kettle:
saute in 1/4 C oil:
1/2 C each: chopped onions, green peppers
1/2 Tsp. grated ginger in
1/4 C oil until soft.
Add 1 16 oz can whole stewed tomatoes.
simmer for 5 minutes.
Add:
12 oz tomato paste
2 quarts water
1 T salt
1/2 tsp. each black pepper and thyme
1-2 tsp. crushed red pepper flakes.
Add to this mix the cooked meat and simmer 20 minutes longer.
In a 2 quart saucepan cook:
2 C white rice in
5 C chicken stock
Combine the sauce with the rice, pour the Jollof Rice in a deep platter, arranging the meat in the center.
© Terrie Wright Chrones
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