Phebe Cook Book, Cuttington, Liberia
1 pound chicken
|1 can mixed vegetables|
|salt / pepper to taste||1 can tomato paste|
|1 large onion||3 chicken bullion cubes|
|1/2 lb. cubed salt pork,||3 cups rice|
|ham or beef||hot pepper|
Season chicken with salt and pepper to taste. Let it stand about five minutes. Brown the chicken in a frying pan with one half cup hot oil. Then, put the chicken in a large pot. In the same frying pan add onion, one half pound cubed salt pork, ham, or beef. Fry these lightly and add to the chicken. Combine one small can mixed vegetables (drained), one small can of tomato paste, three chicken bullion cubes, salt and pepper to taste. Simmer ten minutes. Add three cups of rice, stir well, and cook slowly 35 - 45 minutes.
Variations could include shrimp or spare ribs. Variations of vegetables could include string beans and stewed tomatoes. Three types of meat are often used.
|1/2 lb. shrimp, shelled||1 large package rice|
|1/2 cup cooking oil||2 pound package|
|3 cups hot water||3 onions sliced|
1/2 head of cabbage
|2 cans whole tomatoes|
|1/4 lb. string beans||2 cans tomato paste|
|1 frying chicken||salt, pepper, allspice|
|1/2 lb. spareribs||1/2 smoked ham|
Cut up chicken, spareribs, and ham, add shrimp and season with salt and pepper. Put oil in large pot over medium heat. When hot, add chicken, spareribs, ham, shrimp, and onions. Sprinkle with salt, pepper, allspice, and sauté until light brown.
Meanwhile drain juice from whole tomatoes in a separate bowl. Add to sautéed meat, the whole tomatoes, tomato paste, cabbage, and string beans. Cover and steam for about 15 minutes. Then, add water lightly salted, for 10 minutes. Drain in colander; add rice to chicken sauce, simmer over low heat, stirring occasionally. Serve on platter garnished with lettuce leaves, hard boiled eggs, and pepper rings.
Designed for a crowd.