No doubt, many of our annual luncheon goers and readers of the PIMIL Newsletter remember the delicious Liberian delicacies, along with other scrumptious food, at the Partners-In-Ministry-In-Liberia fundraising luncheons. Unfortunately, due to the COVID-19 pandemic, the PIMIL Council made the difficult decision to cancel the in-person luncheon again this year. Instead, we will hold another virtual activity on July 17, participation in which will provide a very enjoyable time for all!  Like the Liberian Rice Bread recipe of last year, we are offering a “prized” Liberian recipe of Jollof Rice.  (Recipe follows).

When you cook and eat the delicious Jollof Rice, kindly consider donating to PIMIL toward the fundraising goal of $20,000.  (And please do not delay, since our fundraising year ends on July 31.)  You can make payment in one of two ways:

1. By check made out to PIMIL, mailed to this address:

St. Matthews
30 E College Ave
Westerville OH 43081

2. OR, electronically by scanning the PIMIL PayPal QR code into your phone or tablet:

Your donations allow more than 200 students to continue their education without interruptions, and also allow the PIMIL Council to admit new students into the program.  When the students complete their high school education, they are ready to move toward their own educational or career goals, and to help their country develop and prosper.  Thank you!

Abby Flemister
PIMIL Director
St. Matthew’s Episcopal Church
30 East College Avenue
Westerville, OH 43081
Tel. (614) 882-2706 (Church)
Tel. (614) 891-2960 (Home)

Jollof Rice

Jollof Rice is served with variations in many countries of West Africa. In Liberia, pigs’ feet are used with salt pork and bacon as well as with chicken. This dish may be made from scratch with fresh chicken pieces, alone or in combination, but it is also an excellent dish for leftover chicken, veal, turkey, tongue, ham, bacon, etc. In a 10-inch skillet:


  • 2 lbs. COOKED MEATS (such as chicken, bacon, shrimp, smoked pork) cut in 1-inch chunks in 1/2 cup VEGETABLE OIL until slightly brown.

In a 4-quart kettle, Saute:

  • 1/2 cup YELLOW ONIONS, finely chopped
  • 1/2 cup GREEN PEPPERS, finely chopped
  • 1/2 tsp. GROUND GINGER (optional), in 1/4 cup VEGETABLE OIL until onions are soft.

Add 1 16-oz. can WHOLE TOMATOES (2 cups). Simmer for 5 minutes.

Then add:

  • 2 6-oz. cans TOMATO PASTE
  • 2 quarts WATER
  • 1 Tbs. SALT
  • 1/2 tsp. BLACK PEPPER
  • 1/2 tsp. THYME

Add the cooked meat and simmer 20 minutes longer.

In a 2 quart saucepan: Cook: 2 cups WHITE RICE in 5 cups CHICKEN STOCK or WATER until tender. Adjust the Seasoning with salt, pepper, etc., if needed.

Combine the sauce of the meat with the rice. Pour the Jollof Rice in a deep bowl, arranging the meat in the center.