Pearlu Rice is one of the most popular dishes in Liberia. It is a “dinner in a dish” entrée and all that is required with it is a green salad such as Jungle Salad.

Serve Perlu Rice in a large bowl, and allow everyone to help themselves.


1 3-lb. chicken




1 cup cooking oil

2 lbs. oven ready ham

½ cup onions, chopped coarsely

2 cups cabbage, chopped coarsely

2 quarts water

1 6-oz. can tomato paste

1 Tbs. salt

½ tsp. black pepper

few drops tabasco

2½ cup uncooked brown rice


Cut 1 3-lb. chicken in 8 serving pieces. Wash, drain, and dry. Spread out and allow to stand for 15 minutes. Dip in flour seasoned with salt, pepper, and paprika. In a 9-inch heavy skillet: Brown chicken in 1 cup cooking oil, on all sides. Transfer to a 6-quart Dutch oven or heavy pot. Brown 2 lbs. oven ready ham cut in 1-inch cubes on all sides, in the same skillet. Add to the pot: ½ cup onions, chopped coarsely and 2 cups cabbage, chopped coarsely. Blend 2 quarts water, 1 6-oz. can tomato paste, 1 Tbs. salt, ½ tsp. black pepper and a few drops tabasco. Add the liquid to the pot. Simmer covered for 30 minutes. Remove chicken from the pot. Add 2½ cup uncooked brown rice. Cook for 45 minutes, adding water if necessary during cooking. Return chicken to pot about 5 minutes before ready to serve.


8 portions.


country : Liberia

course : poultry dish


source : The African Cookbook / Bea Sandler