Ethnic Recipes

Jollof Rice

1 pound boneless beef, round steak (cut into 1/2-inch cubes)
2 tablespoons cooking oil
1 fresh coconut
1 (6 ounce) can tomato paste
1 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne
1 cup long grain rice
1 (8 ounce) can peas, drained

In 3-quart saucepan, brown meat in hot oil. Drain off excess fat.

Puncture eyes in base of coconut. Drain milk from coconut; add enough water to make 3 cups liquid. Add liquid to meat. Stir in tomato paste, onion, green pepper, salt, pepper and cayenne. Bring to boiling. Reduce heat, cover and simmer over low heat for 1 hour or until meat is just tender.

Add rice. Cook, covered, until rice is tender, about 20 minutes.

Add peas; cook for 5 minutes more.

Makes 4 servings.

NOTE: Save the coconut meat for another use.

• Crispy Beef