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Recipe Of The Week: Jollof Rice

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  • Native Jollof Recipe

    Native jollof rice is a traditional Nigerian meal which is enjoyed by many. it's a palmoil based meal which is similar to the nigerian jollof rice but prepared with locally sourced ingredients such as okpei/iru,scent leaves, crayfish e.t.c . Unlike the very popular Nigerian jollof rice which has vegetable oil and a mixture of tomato and pepper puree as its base, Native jollof rice a.k.a palm oil rice has palmoil as its base with pepper puree.

    Cooking Time : 1 hrs 10mins
    Servings : 2
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    Ingredients

    • 3 Cups Rice
    • 2 Medium Sized smoked fish
    • 3 Cooking spoon Palm oil
    • 1 cup Crayfish, ground
    • A handful Dried prawns
    • 1 medium sized Onion, chopped
    • 1 cup Freshly ground pepper Puree(3 Scotch bonnet, 6 Chili, 2 Tatashey) (Or as desired)
    • 1 small Ogiri Okpei/ Dawadawa or 1/2 cup Iru
    • 2 Seasoning cubes
    • Salt to taste
    • A handful Scent leaves/ Curry leaves, Chopped -Optional
    • Step 1: Wash the rice and parboil with clean water. Rinse and drain the excess water in a sieve - Set aside.
    • Step 2: For this meal, i used both Dry prawns, powdered crayfish and Smoked fish. To prepare the dry prawns, remove the sharp heads by breaking off gently. Rinse and Set aside. To prepare the smoked fish, gently open up the fish, remove the bones and gut, rinse and set aside.
    • Step 3: On medium heat, heat up the palm oil for about 4 minutes. Gently add the chopped onions and leave to fry for about 2 minutes. Add the pepper puree into the oil and stir-fry for about 5 mins.
    • Step 4: Add the Iru (That's what i used for this meal)/ okpei or dawadawa (Dissolve in a little water before adding), add the dry prawns, powdered crayfish and washed smoked fish. Top up with water (remember the rice has been parboiled already so just add the quantity of water that'd slightly cover the rice), add the salt to taste, crushed seasoning and leave to cook for 7mins.
    • Step 5: Gently Add the drained parboiled rice and Chopped leafy vegetable (if using any), stir with a wooden spoon to mix well and leave to cook covered till the liquid in the pot gets absorbed by the rice.
    • Step 6: Turn off the burner and serve hot
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