Kwanzaa Recipes
Sweet Potato Pie
African Vegetable Stew
Fried Corn
Benne Cookies
Unity Bread
Jollof Rice

Jollof Rice

Jollof Rice

serves 8-10

1 tablespoon seasoning salt

2 teaspoons thyme

1-1/4 teaspoons black pepper, divided

3-pound chicken parts

2 pounds stewing or stir-fry beef

1 cup canola or peanut oil, plus 2 tablespoons, divided

6 cups water, divided

2 cups uncooked long-grain rice

3 cups shredded green cabbage

1 bag (16 ounces) frozen mixed vegetables

1 can (28 ounces) stewed tomatoes

1 can (8 ounces) tomato paste

2 teaspoons salt

3/4 cup (about 1/2 pound) smoked turkey, cubed

1 large onion, chopped

1/2 teaspoon cayenne pepper

Sprinkle chicken and beef with the seasoning salt, thyme and pepper.
Heat 3/4 cup of the oil in a large skillet or wok. Brown the chicken and beef in the oil; set aside but keep warm.
Bring 4 cups of water to a boil in a pot.
Add the rice and cook until about half done.
Sauté the cabbage in the 2 tablespoons of oil.
Add the frozen vegetables; set aside.
Add the stewed tomatoes, tomato paste, salt, pepper, smoked turkey, onion, cayenne pepper and the cabbage mixture to the half-cooked rice.
Add the remaining 2 cups of water and bring to a boil.
Add the reserved chicken and beef.
Reduce the heat, cover and simmer on low until the rice and chicken are cooked, about 45 minutes.