Christmas Rice and Stew (Sierra Leonean Christmas Feast)
The Quirky Foodster Team
Ingredients
- Mixed chicken and beef pieces — 1 kg (2.2lb)
- Tomatoes — 6
- Red bell peppers — 2
- Scotch bonnet peppers — 1-2
- Onions — 2
- Tomato paste — 4 tbsp
- Vegetable oil — 150 ml (2/3 cup)
- Bay leaves — 2
- Curry powder — 1 tsp
- Dried thyme — 1 tsp
- Stock cubes — 2
- Water or stock — 500 ml (2 cups)
- Salt and black pepper, — to taste
- Rice, cooked separately, to serve — 1 kg (5 cups)
Method
- Season the chicken and beef with salt, pepper and one chopped onion; brown in a little oil in batches and set aside.
- Blend the tomatoes, bell peppers, Scotch bonnet and remaining onion into a smooth puree.
- Heat the oil in a large pot, fry the tomato paste for 3-4 minutes, then add the blended puree.
- Simmer the sauce for 20 minutes, stirring occasionally, until deep red and slightly reduced, with the oil separating at the edges.
- Add the bay leaves, curry powder, thyme and stock cubes, then return the browned meat to the pot.
- Pour in the stock, cover, and simmer over low heat for 35-40 minutes, until the meat is tender and the stew is rich and thick.
- Season with salt to taste and serve hot alongside plain cooked rice.
Introduction: Christmas in Sierra Leone is marked by generous, celebratory spreads, and a large pot of well-seasoned stew served with plain rice — alongside jollof rice, fried chicken and salads — takes pride of place at the family table.
Cultural Background: Christmas in Sierra Leone is marked by generous, celebratory spreads, and a large pot of well-seasoned stew served with plain rice — alongside jollof rice, fried chicken and salads — takes pride of place at the family table. The stew is often made with a combination of chicken, beef and sometimes fish, simmered in a deeply spiced tomato base to feed the extended family and visiting guests typical of the holiday season.
Tips: Make this stew a day ahead if hosting — the flavour deepens overnight in the fridge. Brown the meat well before stewing for a deeper, richer final flavour.
Variations: Add cooked fish alongside the meat for a fuller holiday spread. Serve with coleslaw and fried plantain for the full festive table. Substitute the meat with chickpeas and mixed vegetables and use vegetable stock for a vegetarian holiday stew.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until piping hot throughout.
Nutrition: Per serving: approx. 460 kcal, 26g protein, 38g carbohydrate, 22g fat
FAQs:
Q: Can I make this stew ahead of Christmas Day?
A: Yes, it's traditional to prepare rich stews like this a day in advance, which also saves time on the day itself.
Q: What's traditionally served alongside this stew?
A: It's typically part of a larger spread with jollof rice, fried chicken, coleslaw and fried plantain.
- Mixed chicken and beef pieces — 1 kg (2.2lb)
- Tomatoes — 6
- Red bell peppers — 2
- Scotch bonnet peppers — 1-2
- Onions — 2
- Tomato paste — 4 tbsp
- Vegetable oil — 150 ml (2/3 cup)
- Bay leaves — 2
- Curry powder — 1 tsp
- Dried thyme — 1 tsp
- Stock cubes — 2
- Water or stock — 500 ml (2 cups)
- Salt and black pepper, — to taste
- Rice, cooked separately, to serve — 1 kg (5 cups)
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