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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

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.

Allergens named in the ingredients: Crustaceans, Fish, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

  1. Blend the tomatoes, onions, peppers, and crayfish into a smooth paste.
  2. Pour the paste into a dry pot on the fire. Cook to evaporate the excess liquid.
  3. When the water has completely evaporated, add the iru and palm oil. Leave to cook for 10 minutes.
  4. Add meat stock or water, and bring to boil. Adjust seasoning with salt and maggi to taste.
  5. Wash the rice very well with cold water.
  6. 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.
  7. When the rice is almost ready, add the cooked fish or meat. Add the scent leaf, if using.
  8. Serve the jollof rice hot with plantain (dodo).