Sierra Leonean Jollof Rice

Prepare the meat or chicken stew in a large heavy-bottomed pot with water, allowing it to cook until the protein is tender and flavorful, approximately 20-30 minutes.

Strain the cooked stew, reserving the flavorful broth in a measuring cup and setting the cooked meat aside.

Measure 6 cups of broth (adding water if necessary to reach the correct amount) and pour into the same pot used for the stew.

Add the 2 small tins of tomato puree to the broth and stir well until fully combined, allowing the mixture to come to a boil.

Rinse the long grain rice under cold water until the water runs clear, then add it to the boiling broth and tomato mixture.

Stir the rice well, then return the cooked meat to the pot and mix thoroughly.

Reduce the heat to low, cover the pot with a tight-fitting lid, and allow the rice to simmer undisturbed for 20-25 minutes until all the liquid is absorbed and the rice is tender.

Remove from heat and let the rice rest, covered, for 5 minutes to ensure the grains are fully cooked and separated.

Taste the jollof rice and adjust seasoning with salt as needed, then fluff gently with a fork before serving.