Food From Across Africa by Duval Timothy

Author:Duval Timothy
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2016-03-28T04:00:00+00:00

JOLLOF SAUCE

People make jollof in different ways, incorporating preferred cooking techniques and local ingredients to their personal recipes, similar to how a paella or biryani might adapt to different regions or local traditions. Something that distinguishes the jollof that I am most familiar with is the delicious meat sauce that accompanies it. The sauce ingredients echo those in the rice, and it’s banging with chicken.

Serves 4

Time: 1 hour 50 minutes

4 onions

3 red bell peppers

1 small whole chicken (about 2 pounds)

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon fresh thyme leaves

scant ¼ cup olive oil

1 Scotch bonnet pepper

2 fresh tomatoes

4 cloves of garlic

2 tablespoons tomato paste

generous ¾ cup vegetable stock

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