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Makes enough for about 6-8 people.

bullet 4 cups (or about 1 liter) white rice bullet 2 tomatoes and 1 bell pepper (without seeds if you don't like things too hot) bullet OR 8 ounces (or about ¼ liter) canned tomato sauce and 3 ounces (or a bout 90 milliliters) canned tomato paste bullet Onion bullet Salt bullet Dry Red Pepper (like Cayenne pepper) bullet Meat broth (about 1 cup or ¼ liters) or Magi cubes (about 4) bullet Water 1. Unless the rice is pretty clean, you will want to rinse it before cooking it. 2. Put the rice and about 6 cups (or about 1½ liters) of water into a pot and p lace on high heat. (Some people prefer to boil the water and add the rice to boi ling water. This is fine too.) 3. If you are using fresh ingredients (the tomatoes and pepper) blend them un til they are smooth in texture (you can also grind the onion with this mixture). 4. Let the rice cook 10-15 minutes. 5. Add either the tomato/pepper mixture or the tomato sauce and tomato paste. If you have not added the onion, you can slice or dice it now and add to the po t, depending on how large you like your onions. 6. Add enough water to allow the rice to complete cooking (since you will not be draining the rice, it is better to add too little and check up on it often, than to add too much). 7. If you have any meat broth from boiling any meat, you can add it to this a s well. Otherwise, unless you are a vegetarian, suggest adding about 4 magi cube s for taste. 8. Add about 2 teaspoons of salt, and about ½ a teaspoon of dry red pepper (as the rice is cooking, or as you are eating the finished product, you can add more of either one of these so I really suggest starting out small, also useful if d ifferent people who will be dining have different tastes). 9. Allow the rice to continue cooking until the rice is soft. If it is not dr y at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer. (Also, some people prefer to bake it once they've added the ingredients...I suggest 350 degrees or so.) 10. Once cooked, add more salt or pepper to it if you wish. Jollof Rice One often hears that Jollof Rice (or Jolof Rice, Djolof Rice) is a Nigerian dish ; indeed it is often made by Nigerians. However, it has its origins among the Wo lof people of Senegal and Gambia who make a rice and fish dish they call Ceebu Jën . Since Nigeria has the largest population of any African country, it's safe to say that most of the people who make and eat Jollof Rice are probably Nigerian. There are many variations of Jollof Rice. The most common basic ingredients are: rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, near ly any kind of meat, fish, vegetable, or spice can be added. nigerian rice What you need * oil for frying * one chicken (and/or a pound or two of stew meat), chopped into bite-sized pieces * one or two onions, finely chopped * salt, black pepper, cayenne pepper (to taste) * Flavoring add-ins (to taste)

onions. add one of the meat add-ins while the dish is cooking. chopped o lettuce. stir-fry the tomatoes an d one or two of the vegetable add-ins. The rice should end up a pink-orange color. * Serve Ginger Beer or Green Tea with Mint with or after the meal. * Cover the dutch oven and cook the mixture over a low heat until the rice i s done and the vegetables are tender (maybe half an hour). Add warm water or broth (a quarter cup at a time) as necessary to help rice cook . Ceebu Jën is one of Senegal's classic dishes. chopped o cilantro. the salt. ham can be added at any time. Remove the onion mixture from the skillet and s et aside with the meat. Continue frying the mixture until the veg etables are partly cooked.) * Serve with one or two of the garnishes. shredded o hard-boiled egg. (Shrimp cook very quickly and should not be over-cooked or they will become tough. Adjust seasoning as needed. or beef broth or beef stock (or M cubes and water) two or three ripe tomatoes. There are dozens of possible variati ons. Add the rice to the dutch oven and stir gently. Over low heat. use this recipe as a starting point and put in whatever you like or leave o ut what you don't. and broth in the d utch oven. sliced What you do * Heat two tablespoons of oil in a large skillet. pepper. * In a dutch oven or large covered cooking pot. chopped o cabbage. then add them to the meat. bring the broth and two cups of water to a simmer. * In the same skillet used for the meat and onions. * Again in the same skillet. Stir-fry the chicken (or b eef) in the oil until it is browned on all sides. stir until the rice is evenly coated with the tomato paste . and one or two o f the flavoring add-ins (if desired) to the skillet and fry the mixture until th e onions begin to become tender. Add the onions. chopped o string beans or green beans o green peas o carrots. chopped Vegetable add-ins o sweet green pepper (or bell pepper).* aggi® * * * * * * o chile pepper. Place the meat and onion mixture into the dutch oven and cover. There are three steps to making Ceebu Jën: . chopped four cups rice one small can tomato paste Meat add-ins o cooked ham o shrimp or prawns (or dried shrimp or dried prawns) Garnishes o fresh parsley. Stir gently occasiona lly and check to see that the bottom of the pot does not become completely dry. combine the rice and the tomato paste. chopped o garlic o thyme o bay leaf o ginger o cinnamon o curry powder two cups chicken broth or chicken stock. If desired. Remove the meat from the oil a nd set aside. cayenne pepper.

or yucca) tuber. but pricked wi th a fork * one or more of the following leaf and fruit vegetables: o cabbage. halibut. Cut deep slits into the fish (but not all the way through) and stuff them with the roof mixture . rice (including the scrapings from the bottom of the pot. (stockfi sh is often used). whole * one or more of the following root vegetables and tubers: o carrots. filets.) What you do * Prepare the roof (or roff) by combining the stuffing mixture ingredients a nd grinding them into a paste. this dish is often made with broken rice . haddock. west african woman with basket What you need * stuffing mixture (roof or roff): o one or two sweet peppers (or bell peppers) (green. The fish.* frying onion and fish that has been stuffed with roof (or roff). but may be substituted). Short-grained rice can be used. or red). left whole o one squash (any kind will do) or zucchini. such as cod or herring. yuca. Add the . a flavori ng mixture * cooking tomatoes and other vegetables in the oil that was used to fry the fish * cooking the rice in broth from the vegetables. Fry the onions and dried/salted/smoked fish f or a few minutes. minced (optional) o a small bunch of parsley or a bay leaf (or some similar fresh herb) o salt o hot chile pepper. Then fry the fresh fish for a few minutes on each side. * Heat the oil in a large pot. and it can be broken by soaking it in water. whole. sea bream. cleaned and chopped (optional) * one cup peanut oil. chopped * a piece of dried. called xooñ). chopped o one or two sweet peppers (or bell peppers) (green. then mashing it with your hands or a blunt object like the end of a bottle. or red). and cooking liquid are combined for a grand presentation. salted. or for an authentic red color: red palm oil * two onions. whole. hake. but with ends removed * several cups of rice (In Senegal. d raining it. such as habanero or serrano chile. chopped o one onion or two leeks or several scallions. chop ped * hot chile pepper. Remove the fish and set aside. chopped o yams (sweet potatoes are not the same. yellow. * Stir the tomato paste and a cup of water into the oil in the pot. peeled and chopped o okra. adding a little oil or water if needed. or smoked fish. chopped o sweet cassava (also called manioc. cleaned and chopped o eggplant (aubergine. the piece should be about half the size of your hand * two to three pounds of fish: whole. or guinea squash). or any similar firm-fleshed fish) * tomato paste * three or four tomatoes (peeled if desired). cleaned (sea bass. or steaks. Many cook s include what seems to be an essential in Africa: a Maggi cube. chopped o garlic. yellow. or potatoe s. vegetables.

Add water or remove liquid as necessary to obtain two parts liqui d to one part rice. cover. It should stick a little to the bottom o f the pot. . Scra pe the crust (the xooñ) from the bottom of the pot over the rice.is common in many African c ountries along the Atlantic coast. * Serve Jus de Bissap with your meal. Add water to partially cove r them.root vegetables and tubers and the hot chile pepper. and simmer on very low heat until th e rice is cooked--about twenty minutes.stuffed with onions or peppers. an d continue to simmer for an additional twenty minutes or until the vegetables ar e tender. and Green Tea with Mint afterwards. * The fish and all the vegetables and set them aside. Rem ove a cup or two of the vegetable broth and set it aside. Combine it to the reserved vegeta ble broth in a small saucepan and bring to a slow boil. Fish -. Bring to a boil. Remove and discard the p epper and put the sauce into a dish or gravy boat. Garnish with parsley and sliced limes (to squeeze over fish) as desired. * Find the hot chile among the vegetables. reduce heat and simmer for 30 minutes or more. Add the rice to the ve getable broth. and fried -. Bring to a boil. * When the rice is done turn the pot over onto a large serving platter. * Add the leaf and fruit vegetables. Arrange the fish and vegetables over and around the rice. place the fried fish on top of them. keeping them warm. see: Fish & Onions in Tomato Sauce and Mulet Farci à la Saint-Louisienne.