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Native Jollof Rice

@arecipe.bsky.social

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) (optional)
  • Beef, turkey, and/or chicken meat (optional), boiled
  • Sliced scent leaf (optional) (optional)

Instructions

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

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Native_Jollof_Rice