This is a classic Liberian recipe of rice cooked with palaver sauce (or steamed jute leaves) served with a chilli, onion and bell pepper sauce flavoured with meat and tomato purée. This is a great way of using-up any leftover palaver sauce if you have some.
Prep time: 20 minutes/Cook time: 50 minutes/Serves: 6
Ingredients:
300g (2/3 lb) chicken pieces
200g (7 oz) king prawns
250g (1/2 lb) beef, cubed
5 habanero chillies
4 onions
4 tbsp tomato purée
1 while tilapia, cleaned and scaled and cut into 6 pieces
3 cups rice
375ml (1 1/2 cups) vegetable oil
250g (1/2 lb) jute leaves (steam if fresh, just add if frozen)
3 bell peppers
salt and freshly-ground black pepper
chicken bouillon granules
2 Maggi cubes
seasoned salt
Method:
Combine the meat, chicken, prawns and fish in a bowl. Season with 1 tbsp black pepper, 1 tbsp chicken bouillon granules and 2 tsp salt. Stir well to combine then remove the fish and chicken and set aside in another bowl.
Transfer the prawns and meat to a pan, barely cover with water then bring to a boil and cook for 15 minutes then take off the heat and set aside.
In the meantime, add the oil to a wok or deep pan and use to fry the fish and chicken until crispy and cooked through. Once cooked, remove to a plate and set aside.
Blend together the onions, bell peppers and half the chillies. Add this to the remaining oil and stir to mix in then add a Maggi cube and 1 tsp seasoned salt and 1 tsp black pepper. Continue frying, stirring frequently, for 25 minutes. At this point stir in the tomato purée, stirring well to combine. Continue cooking for 20 minutes. Now add the beef and prawns cooking liquid (reserve the meats for later). Mix well and add 250ml (1 cup) water. Taste and adjust the seasonings then continue simmering as you prepare the rice.
In the meantime, wash the rice until the water runs clear. Add water to the pot until 2cm (4/5 in) above the level of the rice. Set over medium heat and stir in 1/2 tsp salt. Cover and cook for 25 minutes.
Now stir the meat, chicken, fish and prawns into the tomato purée gravy. Return to a simmer and continue cooking for 15 minutes.
Once the majority of the water has boiled from the rice and the rice is almost tender layer the cooked jute leaves (or if you have leftover palaver sauce you can use this). Cover the pan and steam for 10-15 minutes until everything is hot. At this time, stir the jute leaves or palaver sauce through the rice.
Serve the rice accompanied by the gravy.
