Recipe: Jollof Rice

Jollof Rice
Jollof Rice is a festive one-pot dish served with a variety of ingredients throughout West Africa. It is believed to have originated with the Wolof tribe of Gambia.

1/3 cup all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1 1/2-pound) boneless pork shoulder roast, cut into 1-inch cubes
1/4 cup cooking oil
2 cups chopped onion
1 to 2 hot peppers, such as jalapeno or serrano, finely chopped*
4 cloves garlic, minced
2 cans (14 1/2-ounce each) diced tomatoes with herbs
2 cans (14 1/2-ounce each) vegetable or chicken broth
1 (6-ounce can tomato paste
1 cup chopped carrots
1 cup chopped green sweet pepper
2 teaspoon dried thyme, crushed
1 bay leaf
1 1/4 cups long grain rice

In a 1-quart self-sealing plastic bag combine flour, curry powder, salt, and pepper. Add half the pork cubes. Seal bag; shake to coat pork. Repeat with remaining pork cubes.

In a 4- to 6-quart stock pot or Dutch oven brown pork cubes, half at a time, in hot oil until lightly browned; remove and set aside.

Add onions, hot peppers, and garlic to oil in pan. Cook, stirring occasionally, until lightly browned.

Add undrained tomatoes, broth, and tomato paste, stirring well. Bring to boiling. Add meat, carrots, sweet peppers, thyme, and bay leaf. Return to boiling; reduce heat. Cover and simmer over low heat for 25 minutes.

Stir in rice; cover and continue cooking over low heat about 25 minutes more or until rice and meat are tender and most of the liquid is absorbed, stirring occasionally. Discard bay leaf.

Makes 8 to 10 servings