Book of Days Tales

The first Thursday in November is Thanksgiving Day in Liberia, a nation in West Africa founded in 1847 to resettle increasing numbers of emancipated slaves in the U.S. whom the White majority deemed to be a “problem” to be solved: a dubious undertaking at best. The former slaves brought with them a number of customs – eventually – including a November Thanksgiving, but without the reliance on turkey and trimmings. Any festive food is welcomed.  Jollof rice is a favorite. For celebrations, 3 meats are customary plus shrimp if you want.

Ingredients

1 lb chicken, cut in serving pieces
salt and pepper to taste
½ cup red palm oil
1 handful dried hot peppers
1 onion, peeled and diced
½ lb cubed salt pork, ham or beef
1 can mixed vegetables
1 small can tomato paste
3 Maggi (bouillon) cubes
3 cups rice

Instructions

Season the chicken with salt and pepper and let stand about five minutes. 

Brown the chicken in a frying pan with the palm oil heated over medium high heat, then transfer to a large pot.

In the same frying pan, add your diced onion and ½ pound of your selected meat.  Fry them up lightly and then add your chicken.  Add a can of mixed vegetables, drained.  (If you wish you can use fresh vegetable, such as string beans, stewed tomatoes, carrots, and peas).

Add the tomato paste, Maggi cubes, salt, and pepper, cover with water and simmer for ten minutes.

Add three cups of rice, stir in well, and then cook slowly for thirty-five to forty-five minutes, checking the fluid level periodically so that the rice absorbs the water but does not dry out.