Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Bacon | 1 slice cooked (8g) | 43 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Saute: 2 Ibs. COOKED MEATS (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks in
- 1/2 cup VEGETABLE OIL until slightly brown.
Directions
In a 4-quart kettle:
Saute: 1/2 cup YELLOW ONIONS, finely chopped
1/2 cup GREEN PEPPERS, finely chopped
1/2 tsp. GROUND GINGER (optional), in
1/4 cup VEGETABLE OIL until onions are soft.
Add 1 16-oz. can WHOLE TOMATOES (2 cups).
Simmer for 5 minutes.
Add: 2 6-oz. cans TOMATO PASTE
2 quarts WATER
1 Tbs. SALT
1/2 tsp. BLACK PEPPER
1/2 tsp. THYME
1 tsp. CRUSHED RED PEPPER.
Add the cooked meat and simmer 20 minutes longer.
In a 2 quart saucepan:
Cook: 2 cups WHITE RICE in
5 cups CHICKEN STOCK or WATER until tender.
Correct the Seasonings with salt, pepper, etc.
Combine the sauce of the meat with the rice.
Pour the Jollof Rice in a deep bowl, arranging the meat in the center.
Category:Liberian Recipes
Category:Liberian Meat Dishes