Like many culinary dishes from African cultures, the Jollof rice is a dish based on...rice. Very popular in West Africa, this dish comes from Senegal. It has become one of the most famous dishes to emerge from this part of the world.

For 4 people

Preparation: 45 mins

Cooking: 40 mins

Ingredients:

- 500g of chicken cutlets

- 2 cloves of garlic

- 2 onions

- Albert Ménès ground ginger

- 3 Albert Ménès Pili-Pili bird's tongue peppers

- 1 stock cube

- 100g of tomato paste

- 200g of crushed tomatoes

- 1 Albert Ménès laurel leaf

- 1 c. à s. de curry doux Albert Ménès

- 200g of long-grain rice

- 100g of green beans

- 75cl of water

- 1 carrot

Preparation:

1) Start by coarsely chopping and mixing the garlic, ½ onion, ginger, 1 chilli pepper and the stock cube. Then add the water and mix in a blender.

2) Cut the chicken into pieces. Then, in a casserole dish, cook the pieces over medium heat along with the mixture from the blender. Leave on the stove for half an hour.

3) Alternatively, chop the remaining whole onion and sauté it in a large, oiled skillet. Leave it for about ten minutes until it browns.

4) Finally, add the concentrated tomato and let it cook for a further 5 minutes.

5) Once the chicken is cooked, remove it from the pot. Recover the broth, pass it to the blender adding the crushed tomato, the remaining ½ onion and 1 hot pepper and mix until you obtain a uniform mixture.

6) Then pour the contents of the blender into the pan, add the carrot and beans and simmer for 15 minutes.

7) Finally, add the bay leaf and curry powder and the rice. Then continue to simmer until the rice is perfectly cooked, about 20 minutes.

8) In a large frying pan oiled with 3 tablespoons of vegetable oil, fry the chicken for 4 minutes

9) Your dish is ready. Serve the rice with the chicken and enjoy!