Jollof — West-African Rice

Ingredients

• •1 pound lean beef or chicken
• •Salt and ground white pepper, to taste
• •Vegetable oil for frying
• •1 to 3/4 pint stock or water with 3 crushed stock cubes
• •3 large onions, finely chopped
• •4 cloves garlic, peeled and finely chopped
• •2 to 3 chilies, finely chopped
• •4 large tomatoes, blanched, peeled and blended or mashed
• •3 tablespoons tomato paste
• •8 ounces assorted chopped vegetables, such as carrots, green beans, mushrooms and capsicums (sweet or bell peppers)
• •1 pound long-grain rice
• •Lettuce, parsley or fresh coriander (cilantro)
• •Hard-boiled eggs to garnish

Directions

1. 1Cut meat or chicken into 2-inch cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1 to 2 hours.
2. 2Heat oil in a frying pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.
3. 3Drain excess oil from frying pan, leaving enough oil to fry onions, garlic and chilies until golden. Add tomatoes, tomato paste, half the combined vegetables and 8 fluent ounces of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5 to 7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.
4. 4Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 8 fluent ounces lightly salted water.
5. 5Serve hot, garnished with chopped lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs.