Coconut Rice with Meat

  • 1 lb chicken
  • 1/4 tsp salt
  • Dash of black pepper
  • 1/2 c oil
  • 2 c water
  • 2 coconuts, grated
  • 2 c rice
  • 2 onions, chopped
  • 1/2 c tomato paste
  • 1/4 tsp hot pepper (optional)

Clean, wash, and cut chicken into small pieces; marinate in salt and pepper for15 minutes. Heat oil; fry chicken until brown then simmer in water until tender. Remove meat from broth. Combine broth and coconut; boil for 5 minutes. Wash rice and add to liquid mixture. Continue cooking.

Heat 1 tbsp oil. Add chopped onion, saute for a minute. Add tomato paste, simmer for 5 minutes, then add chicken. Stir and leave on low fire. When rice is almost done, add chicken mixture. Simmer for 10 minutes. Serve hot.

Delia Abifarin

Jollof Rice

  • 1 lb chicken
  • 1 lb stewing beef
  • 1/2 lb smoked ham or bacon
  • 1/4 c flour
  • 1 medium onion, chopped
  • 1/2 c cooking oil
  • 1 small can tomato paste
  • 2 c rice
  • 1 pkg frozen mixed vegetables
  • 3 c water
  • Salt and pepper to taste

Cut up chicken, beef, ham, and bacon. Season with salt and pepper.

Heat oil in a pan, saute onion; add ham, beef, bacon and tomato paste. Stir well, cover and simmer with 1 cup water for 1 hour. Add remaining water, salt, and pepper. Bring to a boil. Add chicken and rice and simmer until rice is done. Add vegetables 5 minutes before removing chicken-rice mixture from fire.

Rhoda Tubman

Rice Bread

  • 1 c rice meal
  • 1 tsp baking powder
  • 1/8 tsp soda
  • 1/4 c sugar
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 c mashed plantain
  • 3/4 c milk or water
  • 1/4 c vegetable oil or margarine

Mix all dry ingredients; set aside. Combine mashed plantain and liquids; add to dry ingredients and mix well. Bake in greased 8- x 12-inch baking dish or pan at 350 degrees F for about 1 hour.

NOTE: Cream of wheat may be substituted for rice meal, and bananas may be substituted for plantain.

Rhoda Tubman

Rice Meal Muffins

  • 2 c rice meal
  • 2 c ground or mashed plantain
  • 4 tsp baking powder
  • 1/4 tsp soda
  • 1/2 tsp lime juice
  • 1/4 c sugar
  • 1/2 tsp salt
  • 1/4 c water
  • 2 tbsp cooking oil

Sift rice meal; mix with all other ingredients and blend thoroughly by hand. Pour mixture into greased muffin tins. Bake at 400 degrees F for 1 hour or until nicely browned.

NOTE: Rice meal preparation: Wash and soak 1 1/2 pints rice in water for 30 minutes. Drain and dry well. Grind rice into powder. Sift before using.

Indu Virmani (India)

Groundnut Stuffing For Roast Chicken

    (West Africa)
    Yield: stuffing for 1 6-lb. chicken

In a 1-pint saucepan:

Cook the Giblets of 1 6-lb. ROASTING CHICKEN in water to cover.

In a 2-quart bowl:

Combine: 2 cups COOKED SWEET POTATOES or YAMS, mashed

1/4 cup ONION, chopped finely
1 TOMATO, peeled and chopped finely
1/4 cup PEANUTS, chopped coarsely
1 clove GARLIC, mashed
1 tsp. SALT
1/4 tsp. THYME
THE COOKED GIBLETS, chopped finely
few drops TABASCO.

Blend in 2 oz. MELTED BUTTER.

Clean chicken and wipe thoroughly dry.

Stuff bird with above mixture. Also stuff the neck.

Criss-Cross the legs of chicken in front of opening and tie with a clean cord.

Fold skin of neck around back of chicken and skewer down with a strong toothpick.

Force wings around back (this will also hold down skin of neck).

Spread with softened SEASONED BUTTER (see page 227) uniformly on all parts of skin.

Place on a baking pan breast side down, using a "V" rack (purchased in a department store).

Roast at 325'F for 30 minutes.

Turn Bird and continue to roast breast side up for 30 minutes.

Brush from time to time with more softened butter if required.

You may like the brown-bag method of roasting chicken. If so. place chicken in a brown paper bag after brushing with seasoned butter. Roast breast side down at 300'F for 1 hour. Tear away bag, turn, and permit chicken to brown to desired color, breast side up.


    Chicken and Ham in a Stew (Liberia)
    Yield: 8 portions

Pearlu Rice is one of the most popular dishes in Liberia. It is a "dinner in a dish" entree and all that is required with it is a green salad such as our Jungle Salad (see page 133).

Serve Pearlu Rice in a large bowl, and allow everyone to help themselves.

Cut 1 3-lb. CHICKEN in 8 serving pieces.

Wash, drain, and dry. Spread out and allow to stand for 15 minutes.

Dip in flour seasoned with SALT, PEPPER, AND PAPRIKA.

In a 9-inch heavy skillet:

Brown chicken in 1 cup COOKING OIL, on all sides.

Transfer to a 6-quart Dutch oven or heavy pot.

Brown 2 Ibs. HAM (oven ready) cut in 1-inch cubes on all sides, in the same skillet.

Add to the pot: 1/2 cup ONIONS chopped coarsely

2 cups CABBAGE chopped coarsely.

Blend: 2 quarts WATER

1 6-oz. can TOMATO PASTE
1 Tbs. SALT
few drops TABASCO.

Add the liquid to the pot.

Simmer covered for 30 minutes.

Remove chicken from the pot.

Add 2 1/2 cups BROWN RICE (uncooked).

Cook for 45 minutes, adding water if necessary during cooking.

Return chicken to pot about 5 minutes before ready to serve.

© Robert W. Kranz (17-Feb-2002)