Native Jollof Rice
Native jollof rice is a popular rice dish common among every tribe in Nigeria. It is similar to regular jollof rice, but the native version uses palm oil and other traditional Nigerian ingredients.
Ingredients
- A few pieces of tomato
- 2 onions
- A few fresh Scotch bonnet or habanero peppers (ata rodo)
- ½ milk cup cround crayfish
- Fermented locust bean (iru)
- Palm oil
- Meat stock or water
- Salt to taste
- 4 pieces bouillon cubes (or the equivalent amount of powder)
- 3 milk cups uncooked rice
- 2 tins of cooked titus fish (optional)
- Beef, turkey, and/or chicken meat (optional), boiled
- Sliced scent leaf (optional)
Method
- Blend the tomatoes, onions, peppers, and crayfish into a smooth paste.
- Pour the paste into a dry pot on the fire. Cook to evaporate the excess liquid.
- When the water has completely evaporated, add the iru and palm oil. Leave to cook for 10 minutes.
- Add meat stock or water, and bring to boil. Adjust seasoning with salt and maggi to taste.
- Wash the rice very well with cold water.
- Add the rice to the boiling stock, and stir well. Add more liquid if necessary, and allow to cook until the rice is almost tender.
- When the rice is almost ready, add the cooked fish or meat. Add the scent leaf, if using.
- Serve the jollof rice hot with plantain (dodo).
Equipment
- Medium-size pot with a cover