Jollof rice is a well-known West African dish. It can be made with chicken or beef or no meat at all.

4 to 6 pieces of chicken

1/2 TEASPOON
salt

1/4 TEASPOON
black pepper

1/4 CUP
vegetable oil

1 MEDIUM ONION
peeled and finely chopped

1/4 LB
cubed salt pork or ham

2 CUBES
beef bouillon

1/4 TEASPOON
ground red pepper

1/2 TEASPOON
dried thyme
or
1 SPRIG
fresh thyme, crushed

1 1/2 CUPS
T.G. Lee milk

1 6-OUNCE CAN
tomato sauce

1 1/4 CUPS
uncooked rice

2 CUPS
any combination of green peas, chopped string beans, carrots, green pepper or tomatoes

Season chicken with salt and black pepper. In a large frying pan, heat oil over medium high heat for 4 to 5 minutes. Add chicken pieces and brown on both sides.

Place chicken in a kettle and set aside. Add onions and salt pork to oil in frying pan and sauté until onions are transparent. Add onions and pork to settle. Set frying pan aside. (Do not discard oil.) Add bouillon cubes, red pepper, thyme, 1 1/2 cups of T.G. Lee milk and tomato paste to kettle and stir well. Simmer over low heat for about 10 minutes.

Add rice to frying pan and stir to coat with oil. Add rice and vegetables to kettle, stir well and cover. Cook over low heat 35 to 40 minutes or until vegetables and rice are tender.