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The Hirshon Liberian Jollof Rice

  • Total Time: 0 hours


Units Scale
  • 3/4 cup palm oil or peanut oil or do as TFD does and blend them together in a ratio of 1 part palm oil to 3 parts peanut oil
  • 1 lb. shrimp, peeled and deveined
  • 1/2 lb. cooked chicken breast, chopped
  • 1/4 lb. ham, cut into 1-inch chunks
  • 1/4 lb. slab bacon, minced
  • 1/2 sweet onion, finely chopped
  • 4 garlic cloves, chopped
  • 1/2 cup bell peppers (green, red, yellow and purple), finely chopped
  • 1 pound package of frozen mixed vegetables (peas, corn and beans are ideal!)
  • 2 Scotch bonnet or habanero peppers, seeded and finely chopped
  • 1 1/2 tsp. fresh ginger, finely chopped
  • 2 cups tomatoes, chopped
  • 12 ounces tomato paste
  • 1 quart homemade chicken stock (preferred) or water
  • 1 1/2 Tbsp. Maggi Seasoning (or more, to taste)
  • 1/2 Tbsp. freshly-ground grains of Selim (preferred) or use black peppercorns
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 1 Tbsp. smoked (preferred) or regular sweet paprika
  • 2 cups short-grain white rice, cooked in advance
  • Minced parsley for garnish


  1. Blend the tomatoes, tomato paste, hot peppers, garlic, onions and ginger to a paste in the food processor.
  2. Heat the paste in a large pot until bubbles appear – the point is to boil out the water to thicken the paste and concentrate the flavors! Reserve.
  3. Sauté bacon in a large saucepan until lightly crisp. Remove bacon, and reserve.
  4. Pour ¼ cup of oil into the saucepan with the bacon fat. Sauté shrimp, chicken and ham on medium-high heat until slightly brown. Remove from the pan.
  5. In the same saucepan, add the rest of the oil and sauté the tomato paste over medium-high heat. Add bell peppers and mixed vegetables and reduce to medium heat.
  6. Simmer for 5 minutes; then stir in stock or water, Maggi seasoning, bay leaves, paprika, grains of Selim and thyme. Add the meat, reserved bacon and shrimp to the mixture. Cover and simmer for 20 minutes on low.
  7. Lift the meat and shrimp from the sauce with a slotted spoon, and stir prepared rice into the sauce. Serve on a platter with the meat and shrimp in the center, garnish with minced parsley.
  • Prep Time: 0 hours
  • Cook Time: 0 hours