Jollof rice is traditionally served with hot boiled cabbage or spinach and slices of hard-cooked eggs.
2 to 2½-pound chicken, cut into 8 pieces
1 pound lean boneless beef chuck, trimmed of fat and cut into ½-inch cubes
2 teaspoons salt
freshly ground black pepper
6 tablespoons peanut or vegetable oil
1 cup finely chopped onions
3 medium-sized firm ripe tomatoes, peeled, seeded and chopped
¼ cup tomato paste
1 tablespoon finely chopped garlic
1 fresh hot chili, about 3 inches long, stemmed, seeded and chopped
½ teaspoon ground ginger
1 medium-sized bay leaf
2 cups chicken or beef stock, fresh or canned
2 cups water
1/2 pound lean boneless smoked ham, trimmed of fat and cut into ¼-inch dice
1 1/2 cups uncooked long-grain white rice
Pat the pieces of chicken and beef dry with paper towels, and sprinkle them on all sides with the salt and a few grindings of pepper. In a heavy 3- to 4-quart casserole, heat 3 tablespoons of the oil over moderate heat until a light haze forms above it. Brown the chicken in the hot a few pieces at a time, starting them skin side down and turning them from time to time with tongs. As they brown, transfer the pieces to a plate. Add 3 more tablespoons of oil to the casserole and brown the beef in 2 or 3 batches, turning the pieces frequently and regulating the heat so that they color richly and evenly without burning. Add the beef to the chicken and set aside.
Pour off all but a thin film of fat from the casserole and drop in the onions. Stirring and scraping in the browned particles that cling to the bottom and sides of the pan, cook for about 5 minutes, or until the onions are soft and lightly colored. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tomatoes, tomato paste, garlic, chili, ginger and bay leaf. Raise the heat to high and, still stirring, cook for 5 minutes, or until most of the liquid in the pan has evaporated and the mixture is thick enough to hold its shape almost solidly in a spoon.
Stir in the stock and water, and return the beef to the casserole. Add the ham and turn the meats about in the sauce until the pieces are evenly coated. Bring to a boil again, then reduce the heat to low and simmer partially covered for about 30 minutes. Add the chicken and the liquid that has accumulated around it, baste it with the sauce, and simmer for 10 minutes longer. Then gently stir in the rice. Return the mixture to a simmer, cover partially, and cook for 20 to 30 minutes, or until the beef is tender and almost all of the liquid in the pan has been absorbed by the rice. Remove the casserole from the heat, cover tightly, and let the rice rest for 15 minutes before serving.
area : West Africa
course : meat dish
source : http://www.internationalrecipesonline.com/recipes/view.pl?4132