Jollof Casserole

2011-01-31T07:00:00Z 2011-02-08T11:55:45Z Jollof CasseroleRecipe by Ellen Piazza, St. Louis Community College
Photograph by Jennifer Silverberg
Feast Magazine | Inspired Local Food Culture/Midwest

Jollof Casserole

This casserole is based on the West African meat and vegetable dish.

Serves | 4 to 6 |

  • ¼ cup olive oil
  • 1 whole chicken, cut into pieces
  • 2 onions, chopped
  • 1 red or green bell pepper, chopped
  • ½ lb ham, diced
  • ½ tsp ground allspice
  • salt and freshly ground black pepper, to taste
  • 1 cup long-grain rice
  • 6 tomatoes, peeled
  • 6 oz tomato paste
  • 3 cups chicken broth
  • ½ lb green beans, halved

| Preparation | Preheat oven to 375ºF. Heat oil in flameproof casserole dish. Add chicken pieces and brown evenly over medium heat. Add onion, bell pepper, ham and allspice. Season with salt and pepper. Cook over moderate heat until onions are translucent and bell pepper is soft. Add rice and mix well to coat the grains. Stir in tomatoes, tomato paste and broth. Top with green beans. Cover and bake for 20 minutes, or until rice is done. Add additional broth or water if necessary.

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