Native Jollof Rice is a traditional Nigerian meal that is cooked with palm oil. Classic Nigerian Jollof is great but if you want to step things up a bit, then you should try out Native Jollof Rice. It is spicy and has that native look, aroma, and taste. This meal is really rich, with an abundance of protein and vegetables. And it has so many beautiful colors that will surely attract you. This food is really hard to resist and so easy to make.
Let’s cook!
INGREDIENTS
- 3 Cups Long Grain Rice
- Fresh Pepper Mix (with 10 Fresh Tomatoes, 2 Big Red Bell Peppers (Tatashe), 3 Scotch Bonnets (Rodo), 4 Chili Peppers and 1 Onion)
- 1 Medium sized Onion, chopped
- 2 Scotch Bonnets (Rodo), chopped
- 3 Cooking Spoons Nosak Famili Palm Oil
- 3 Cups Water/Dried fish/Beef Stock
- 2 Tablespoons Locust Beans (Iru)/1 small Ogiri Okpei
- 2-3 Medium Size Smoked Fish (preferably Catfish), cleaned and shredded
- 2-3 Pieces Cooked Cow Skin (Ponmo), diced (Optional)
- 1/2 Cup Smoked Prawns (Optional)
- 3 Tablespoons Ground Crayfish
- Pumpkin leaves (Ugwu) or Basil leaves; washed, chopped
- Seasoning Cubes
- Salt to taste
COOKING DIRECTIONS
- Blend the tomatoes and peppers to form a paste (not too smooth), setting aside some scotch bonnets to be chopped and added later. Cook the pepper mix on medium heat until the water is dried.
- Parboil the rice, drain and set aside.
- Heat up the palm oil. When hot, add the chopped onions, chopped peppers, locust beans, and your pepper mix and allow fry for about 3 minutes.
- Add the deboned and shredded smoked fish, ground crayfish, prawns and Ponmo. Stir and allow this to fry till the oil floats.
- Pour in your beef stock/water, cover and allow to boil.
- Then add the parboiled rice, stir and cook for 15 minutes or till the rice is cooked. Lower the heat and allow to steam for another 3 minutes, stir and serve.
- Enjoy!
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