Some Of my friends have made This African rice. (yes they are from Africa) Sometimes its white rice, or sometimes they cook it in a red sauce. They used lamb, chicken, and other meats. Its usually on the hot, or spicy side. It just is soo Good!! Does anyone know where I can find the recipes online. Its one of my pregnancy cravings.. :-) Oh And THANK YOU SO MUCH!! I know there are a few different ones.. Any of them, (or all) I would LOVE!!

1st dish : http://www.congocookbook.com/rice_recipes/jollof_rice.html 2nd dish: http://www.ricegourmet.com/recipe_africa.htm and for a variety to choose from go here: http://www.cooks.com/rec/search/0,1-0,african_rice,FF.html

Ingredients 1 cup long grain white rice 1/2 teaspoon salt 1 1/2 teaspoons ground turmeric 3 tablespoons white sugar 1/2 teaspoon ground cinnamon 1/2 cup dark seedless raisins 1 tablespoon butter 2 1/2 cups water Directions 1)In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. 2)When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. 3)Remove from the heat and fluff with a fork. Keep warm until serving time. **Go easy on the tumeric, if you arent a big fan of it**

1) AFRICAN CURRIED CHICKEN AND RICE Chicken pieces, as many as you want, precook and cut it up 1 med. onion, cut into small pieces, diced 1 to 2 tbsp. butter 1 can of stewed tomatoes with juice or 1 sm. can of tomato puree with a bit of water OR you can use 2 skinned fresh tomatoes 1 tsp. of curry powder, or an amount of curry you like 1 tsp. salt Dash of pepper Saute onion in melted butter in a skillet. Add tomatoes/tomato paste or fresh tomatoes. Put in the curry powder, salt and pepper, Worcestershire sauce and cook a bit together. Add the diced vegetables and let this cook about 10 minutes and then add the cooked cut up chicken. Cook until the potatoes and vegetables are tender. Serve over the cooked rice. RICE: 1 to 2 tbsp. Worcestershire sauce 2 to 3 potatoes, diced up 1 to 2 carrots, diced up 1 to 2 stalks of celery, diced 1 cup of rice with 2 c. water Bring to a boil and reduce heat to simmer 15 to 20 minutes. 2) AFRICAN CURRY RICE 2 tbsp. butter 1 cup chopped onions 1 cup chopped green pepper 1/2 cup raisins 4 cups chicken broth 2 cups raw rice 1/2 tsp. curry powder 1/2 tsp. salt and pepper In a skillet stir in rice, butter and seasonings until rice is browned lightly. Add chicken broth, mix and bring to a boil. Cover and simmer 25 minutes. Remove from heat, toss lightly and serve. 3) AFRICAN RICE JOLLOF 1 lb. stew beef 1/2 lb. chicken 1/2 lb. pork 1/2 tsp. thyme 1/2 tsp. salt 1/4 tsp. cayenne pepper 1/4 tsp. black pepper 2 lg onions 1 green pepper 2 (6 oz.) cans tomato paste 1/2 cup vegetable oil 1/2 lb. rice Cut up beef, chicken and pork into small pieces; season with 1/2 thyme, salt, cayenne pepper and black pepper; and allow to stand 5 minutes. Heat vegetable oil and brown meat. Remove pieces. Chop the onions and green peppers and add these, the rest of the seasoning and 1/2 can tomato paste to the oil in which the meat was fried. Cover the pan and fry 5 minutes. Return meat to pan. Add a little water and simmer. In another pot, bring 3 cups of salted water to a boil; add rice. Add 1 1/2 cans tomato paste and all stew mixture to rice. Cook until rice is done. Stir every now and then. Makes 6 servings. 4)AFRICAN VEGETABLE RICE 2 cups long grain rice 3 cups water 2 tbsp. salt 1/4 cup butter 1 med. onion, finely chopped 2 lg. tomatoes, peeled & chopped 2 stalks celery, chopped 4 oz. chopped broccoli 4 oz. chopped mushrooms 1/4 tsp. cayenne pepper Cook rice in salted water; set aside. In frying pan melt butter, add onions and fry about 5 minutes until translucent but not brown. Add tomatoes, red pepper, celery and broccoli. Add mushrooms and fry another 3 minutes. Season with remaining salt and cayenne. Add rice; mix well. Cook another 10 minutes or until heated thoroughly. Serve at once. 5) COCONUT RICE (AFRICAN) 1 lg. coconut 2 cups regular rice 2 cups cubed ham 1 lg. green pepper, seeded & chopped Add hot pepper, optional 1 lg. onion, chopped 3 tbsp. tomato paste 4 cups water Salt & season to taste 1. Remove coconut from shell, scraped brown skin off, cut into smaller pieces and blend with water. Strain with a sieve. 2. Combine coconut juice, ham, pepper, onion, tomato paste, salt and season to taste. 3. Bring to boiling. Add rice and cook until done. Makes 4-6 servings. 6) PEANUT BUTTER CHICKEN OVER RICE (AFRICAN ORIGIN) Fried chicken, approximately 1/2 cut in pieces 1 1/2 tbsp. peanut butter 1/2 small onion, diced 1 small tomato, diced 1 tbsp. butter 1 tbsp. oil 2 cups rice, cooked 1 cup hot water Melt butter and oil into saucepan. Saute onion and tomato until soft and 1/2 tablespoon of peanut butter in saucepan. Add hot water and bring to a boil, stirring constantly. Lower heat to a simmer, add chicken and continue to simmer 6 minutes. Cover and serve over cooked rice. 7) AFRICAN JOLLOF RICE 1 (2 1/2-3 lb.) broiler - fryer chicken, cut up 2 tbsp. peanut oil or cooking oil 1 med. onion, chopped 1 (16 oz.) can tomatoes, cut up 1 1/4 cup chicken broth 1 bay leaf 1/2 tsp. ground ginger, ground cinnamon or dried thyme 1/2 tsp. salt 1/4 tsp. round red peppers 1/2 tsp. salt 1/2 tsp. snipped parsley In a large skillet brown chicken pieces on both sides in hot oil about 15 minutes. Remove from skillet. Set chicken aside, reserving drippings. Add the onion to drippings, cook until tender but not brown. Drain off fat. Return chicken to skillet, combine with drained tomatoes; chicken broth; bay leaf; ginger, cinnamon or thyme; salt and ground red pepper. Pour over chicken. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim off fat. Add the rice, making sure all the rice is covered with liquid. Cover and simmer for 30 minutes more and sprinkle with snipped parsley. Makes 6 servings. These all are African Rice Dishes! Enjoy cooking and having them!!

Here's one version Jollof Rice (African) Serves: 6-8 Prep: 15 min Cook: 25 min Ingredients Ingredients 100ml corn oil 225g dried shrimps 1 onion, chopped 6 garlic clove, minced 450g boneless stewing lamb, cubed 450g chicken fillet, skin on, chopped into chunks 800g long grain rice 1 tsp Salt 1500ml stock or water 1 hot chilli 2 large sweet potatoes, skin left on and cut into small dice 1 red pepper, diced 1 yellow pepper, diced 1 green pepper, diced 3 Spring onions, chopped whole roasted fish or grilled meats, to serve Method 1. In a large iron pot or casserole dish, add 50ml of corn oil and heat to medium high. Add the dried shrimp and fry for 1 minute, then add the onion and fry, stirring often, until the onion is softened, around 5 minutes. 2. Using a wooden spoon or a blender, mash the onion and shrimp into a paste, making sure all the shrimps are mashed. 3. Add in the garlic and lamb and fry, with the shrimp paste, over medium heat until the lamb is browned. 4. Add in chicken, rice, salt, stock and the whole hot chilli. Bring to the boil, then reduce the heat and simmer until the rice is tender and the stock absorbed, around 15 minutes. 5. Meanwhile, heat the remaining corn oil in a heavy-based frying pan. Add in the sweet potato and fry until browned and tender. Remove and keep warm. 6. Add the red, yellow and green pepper and the spring onion to the pan and fry until just tender, around 2 minutes. 7. Mix the sweet potato and the pepper mixture into the cooked rice mixture, adding more liquid if necessary, cover and cook for 5 minutes more. 8. Serve the jolloff rice with whole, roasted fish or grilled meats. Cooks Notes: Dried shrimps can be found in Chinese or Caribbean food stores.