Joloff Rice
From Practical West African cookery, 1910
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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
Cook this with the app: pantry check, scaling, and the assistant.