Beef Rice Soup Sierra Leone Recipes

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BEEF AND RICE SOUP



Beef and Rice Soup image

Make and share this Beef and Rice Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 10h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean stewing beef
1 tablespoon cooking oil
2 medium yellow squash, halved lengthwise and cut into 1/2 inch slices
2 large carrots, cut into 1/2 inch slices
1 cup chopped onion
2 cloves garlic, minced
3/4 teaspoon dried thyme
3/4 teaspoon dried basil
6 cups beef broth
1/4 cup dry red wine or 1/4 cup white wine
2 cups chopped fresh spinach
1/2 cup quick-cooking white rice

Steps:

  • In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.
  • Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.
  • Place meat on top of vegetables.
  • Pour in broth and wine Cover and cook on LOW for 7-10 hours.
  • Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.

Nutrition Facts : Calories 325.6, Fat 16.4, SaturatedFat 5.5, Cholesterol 66.5, Sodium 669.7, Carbohydrate 14.8, Fiber 2.3, Sugar 3.5, Protein 27.7

AFRICAN SIERRA LEONE JOLOF RICE



African Sierra Leone Jolof Rice image

Tasty dish with ham hock, chicken, stewing beef with spices and rice. This is medium heat recipe add more chile and cayenne if you like it more spicy.

Provided by Olha7397

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 smoked ham hock (weighing at least a pound)
2 cups chicken bouillon
2 cups beef bouillon
1 (3 -4 lb) chicken, cut into serving pieces
1 lb lean stewing beef
4 tablespoons peanut oil
2 medium size onions, peeled, chopped
1 garlic clove, peeled, minced
2 large ripe tomatoes, peeled, chopped
2 tablespoons tomato paste
1 hot green chili pepper, minced (fresh or canned)
1/4 teaspoon cayenne pepper
1 1/2 cups raw long grain rice
1 head cabbage, washed cut into 8 pieces
1 eggplant, peeled, cut into chunks
1 small pumpkin, peeled, seeded, cut into chunks

Steps:

  • Put ham hock in deep pot with chicken bouillon and beef bouillon and simmer covered for an hour. While hock is simmering, heat oil in heavy stew pot and brown chicken and beef. Remove from pot and reserve. Saute onions and garlic for a few minutes. Add tomatoes, tomato paste, chilies, salt and cayenne. Stir and cook for 5 minutes. When ham hock is tender, remove it from bouillon, discard skin and bones and return pieces of ham to bouillon. Add bouillon, ham and beef to stew and simmer covered for an hour. Add chicken and simmer covered for another 15 minutes. Add rice. Stir well. Cover and simmer for another 20 minutes or until rice is cooked and chicken tender. Let stand for 15 minutes before serving so rice will absorb the liquid. Prepare cabbage and eggplant and pumpkin by boiling or steaming and serve as side dishes.
  • Black Africa Cookbook.

Nutrition Facts : Calories 793.2, Fat 40, SaturatedFat 11.3, Cholesterol 147.6, Sodium 1164.4, Carbohydrate 58.9, Fiber 8.3, Sugar 12.4, Protein 49.7

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