flipLiberian Jollof Rice
Liberian Jollof Rice
Why this dish? Jollof is THE dish for special occasions in West Africa—weddings, national holidays, celebrations. Under Sirleaf's presidency, it featured at banquets marking reconstruction and Liberia's independence festivities.
Rice cooked in a seasoned tomato base with onion, chili, and spices until it takes on an orange hue and a fine caramelized crust forms at the bottom of the pot. Festive, generous, made for large gatherings.
Ah, jollof! When a people has something to celebrate, it is this pot that is brought to the center of the yard. Do not stir the rice constantly—let it catch at the bottom, that is where the golden crust that children fight over is born. At our first independence celebration after the war, I saw entire families gather around a single dish: that is what food can do for a wounded nation. Serve it abundantly, and let no one leave with an empty stomach.
- •Rice — a large measure (base)
- •Tomatoes and tomato paste — as much as needed (sauce)
- •Palm or peanut oil — a ladle (cooking)
- •Onion — two (aromatic)
- •Chili — to taste (heat)
- •Chicken — according to guests (protein)
Liberian Jollof Rice
Rice cooked in a seasoned tomato base with onion, chili, and spices until it takes on an orange hue and a fine caramelized crust forms at the bottom of the pot. Festive, generous, made for large gatherings.
Why this dish? Jollof is THE dish for special occasions in West Africa—weddings, national holidays, celebrations. Under Sirleaf's presidency, it featured at banquets marking reconstruction and Liberia's independence festivities.
Ah, jollof! When a people has something to celebrate, it is this pot that is brought to the center of the yard. Do not stir the rice constantly—let it catch at the bottom, that is where the golden crust that children fight over is born. At our first independence celebration after the war, I saw entire families gather around a single dish: that is what food can do for a wounded nation. Serve it abundantly, and let no one leave with an empty stomach.
Ingredients (period version)
- Rice — a large measure (base)
- Tomatoes and tomato paste — as much as needed (sauce)
- Palm or peanut oil — a ladle (cooking)
- Onion — two (aromatic)
- Chili — to taste (heat)
- Chicken — according to guests (protein)
Ingredients
- Long-grain fragrant rice — 500 g (base)
- Crushed tomatoes — 400 g (sauce)
- Tomato paste — 3 tbsp (color and depth)
- Red bell pepper — 1 (sweetness)
- Onion — 2 (aromatic)
- Scotch bonnet chili — 1/2 to 1 (heat)
- Peanut oil — 4 tbsp (cooking)
- Bouillon cube, thyme, bay leaf, ginger — to taste (seasoning)
- Chicken thighs — 4 (protein)
Method
- Blend tomatoes, bell pepper, one onion, and chili into a smooth purée.
- Sauté the remaining onion in oil, add tomato paste, and fry for 2 minutes.
- Pour in the purée and let it reduce for 10 to 15 minutes until it darkens.
- Add rinsed rice, broth, spices, and just enough liquid to cover.
- Cover and cook on very low heat for 25 to 30 minutes without stirring, to allow the bottom crust to form.
- Serve with roasted or grilled chicken on the side.
How it was made : Traditionally, jollof was cooked in a large cast-iron pot over a wood fire; the smoke and caramelized crust at the bottom (the 'party jollof') were—and still are—a sign of a successful dish.
The contemporary twist : Slide a few slices of fresh ginger into the rice and finish with a squeeze of lime: the 'Iron Lady' version, lively and straight.
Ellen Johnson Sirleaf · Charactorium
