Joloff Rice

Ingredients

• 1 fowl
• 10 small tomatoes or 6 large ones
• 6 tablespoons rice
• 2 tablespoons lard or 3 tablespoons ground nut oil
• 1 onion
• 2 tatassa
• 1 large teaspoon salt
• 1 pinch pepper
• (1 teaspoon dried thyme)

Method

1. 1

   Cut the fowl as for a fricassee.

2. 2

   Put the lard in a large saucepan, when hot add the pieces of fowl, turning until yellow.

3. 3

   Wash the tomatoes, cut them in half, remove cores, and sieve them to keep the juice.

4. 4

   Add tomato halves, peppers, onion, salt, and pepper to the fowl, frying for a few more minutes.

5. 5

   Mix strained juice with hot water to make 1.5 pints of liquid, pour over fowl, and let boil.

6. 6

   Wash rice and add to boiling contents, cooking for half an hour until liquid is absorbed.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 38. The excerpt below is the record exactly as published.

Joloff Rice. (I). 1 fowl. 10 small tomatoes or 6 large ones. 6 tablespoons rice. 2 tablespoons lard or 3 table- spoons ground nut oil. 1. Cut the fowl as for a carcase that are left can be i 1 onion. 2 tatassa. 1 large teaspoon salt. 1 pinch pepper. (1 teaspoon dried thyme.

Cook this with the app: pantry check, scaling, and the assistant.