Nigerian Jollof Rice is a festive dish often served at weddings in Nigeria. Serve it with a green salad or steamed broccoli with lots of chilled lager.
2 tablespoons vegetable oil
1 large onion, finely chopped
1 green chilli, finely chopped
1 lb. lean stewing beef, cut into
1 bay leaf
14 oz. canned peeled tomatoes
2 teaspoons salt
2 teaspoon black pepper
1 pints water
1 X 4 lb. chicken, boned, skinned and cut into
8 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
2 tablespoons chopped fresh parsley
In a large saucepan, heat the vegetable oil over moderate heat. When the oil is hot, add the onion and chilli and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Add the beef cubes and cook, stirring occasionally, for 6 to 8 minutes or until they are browned all over.
Add the bay leaf, tomatoes with the can juice, 1 teaspoon of the salt, the pepper and 5 fluid ounces of the water. Cover the pan, reduce the heat to low and simmer for 45 minutes.
Add the chicken pieces and stir well to incorporate them with the other ingredients. Recover the pan and simmer, stirring occasionally, for a further 1 hour or until the chicken and beef are tender when pierced with the point of a sharp knife.
Meanwhile, put the rice in a large saucepan. Pour over the remaining water and add the remaining salt. Bring the water to the boil over high heat. Cover the pan, reduce the heat to very low and simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed.
Remove the pan from the heat. Stir the cooked rice into the beef and chicken mixture and remove the pan from the heat.
Remove and discard the bay leaf.
Transfer the mixture to a warmed serving dish. Sprinkle with the parsley and serve immediately.