African Sierra Leone Jolof Rice Recipe

Name: African Sierra Leone Jolof Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 smoked ham hock (weighing at least a pound); 2 cups chicken bouillon; 2 cups beef bouillon; 1 (3 -4 lb) chicken, cut into serving pieces; 1 lb lean stewing beef; 4 tablespoons peanut oil; 2 medium size onions, peeled, chopped; 1 garlic clove, peeled, minced; 2 large ripe tomatoes, peeled, chopped; 2 tablespoons tomato paste; 1 hot green chili pepper, minced (fresh or canned); 1/4 teaspoon cayenne pepper; 1 1/2 cups raw long grain rice; SIDE DISHES; 1 head cabbage, washed cut into 8 pieces; 1 eggplant, peeled, cut into chunks; 1 small pumpkin, peeled, seeded, cut into chunks

Servings: persons

1 smoked ham hock (weighing at least a pound)
2 cups chicken bouillon
2 cups beef bouillon
1 (3 -4 lb) chicken, cut into serving pieces
1 lb lean stewing beef
4 tablespoons peanut oil
2 medium size onions, peeled, chopped
1 garlic clove, peeled, minced
2 large ripe tomatoes, peeled, chopped
2 tablespoons tomato paste
1 hot green chili pepper, minced (fresh or canned)
1/4 teaspoon cayenne pepper
1 1/2 cups raw long grain rice
SIDE DISHES
1 head cabbage, washed cut into 8 pieces
1 eggplant, peeled, cut into chunks
1 small pumpkin, peeled, seeded, cut into chunks

1
Put ham hock in deep pot with chicken bouillon and beef bouillon and simmer covered for an hour. While hock is simmering, heat oil in heavy stew pot and brown chicken and beef. Remove from pot and reserve. Saute onions and garlic for a few minutes. Add tomatoes, tomato paste, chilies, salt and cayenne. Stir and cook for 5 minutes. When ham hock is tender, remove it from bouillon, discard skin and bones and return pieces of ham to bouillon. Add bouillon, ham and beef to stew and simmer covered for an hour. Add chicken and simmer covered for another 15 minutes. Add rice. Stir well. Cover and simmer for another 20 minutes or until rice is cooked and chicken tender. Let stand for 15 minutes before serving so rice will absorb the liquid. Prepare cabbage and eggplant and pumpkin by boiling or steaming and serve as side dishes.
2
Black Africa Cookbook.

1276

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 smoked ham hock (weighing at least a pound), 2 cups chicken bouillon, 2 cups beef bouillon, 1 (3 -4 lb) chicken, cut into serving pieces, and more.

Yes, African Sierra Leone Jolof Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

African Sierra Leone Jolof Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions