“One pot” of West Africa

Jollof is a popular dish all over West Africa. Cooked in one pot, it comprises meat, vegetables, rice.


1 whole Chicken cut into pieces
2 large onions
1 Green bell pepper
1/2 cup Shrimp
7 fingers okra
1 large Aubergine cut in quarters
4 carrots peeled chopped in half
1 tbsp Black pepper
2 medium fresh tomatoes blended
1 to Salt
1 hot pepper
1tbs dried thyme
1tbs curry powder
3 cups basmati Rice
1 cup Palm oil
1 stock cube


Place the chicken in a heavy pot with the water, stock cube, curry powder thyme, half onion, and salt and boil for 10 minutes. Remove the chicken from the stock, reserve the stock for later use in the recipe. Fry the chicken until golden brown then transfer to a pot and cover. Sauté the shrimp in a small amount of oil then transfer to the pot with the chicken.

Blend the peppers, onions, and tomatoes to a puree. Put the palm oil in a large pot and add the puree, cook for 5 min. then add the aubergine, okra, and carrots, add the stock and simmer until the vegetable are done (20 minutes or so). Remove the vegetables and transfer to the pot with the chicken

Soak the basmati rice for 10 minutes and rinse several times. Add the rice to the pot and stir, add water and simmer, stirring rice sparingly, as needed, to avoid burning. When rice is ready put the vegetable fish, and chicken on top of the rice do not stir. Serve hot with fried plantain

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