Jollof Rice is a popular dish in much of west Africa. One of its many variations is this version from Mali.
3 large tomatoes
2 tablespoons tomato paste
2 large onions, one chopped, one sliced
1 chili pepper, or ½ teaspoon cayenne pepper
¼ cup peanut oil
2 cloves garlic, sliced
1 lb. lamb, cut into 1-inch cubes
salt and pepper to taste
your choice of vegetables (optional)
1 cup dry rice, cooked
Peel tomatoes by plunging them into boiling water for 2 minutes, and then immediately into cold water. Slip the skin off, and mash well with a fork. Combine with tomato paste and set aside. Brush the onion slices with a tablespoon or so of the oil, then broil in the oven for 3 minutes or until brown (being careful not to burn them). Grind, pound, or use a blender or food processor to blend the broiled onions and the chili or cayenne to a paste. Set aside.
In a heavy skillet over medium heat, fry chopped onion in the oil until golden. Add garlic, followed by meat, stirring frequently until cubes are browned on all sides. Reduce heat to simmer and stir in the tomato sauce. Add the onion/chili paste, along with salt and pepper and about a cup of water. If using vegetables, put them in now. Stir well and simmer over low heat about 45 minutes, or until meat is cooked. Mix with rice to serve.
country : Mali
course : meat dish
source : The Africa News Cookbook : African Cooking for Western Kitchens / Tami Hultman