Native Jollof Rice

Native Jollof rice is also known as palm oil rice is a delicacy made with local ingredients. It has its own unique flavour and taste that is different from the basic jollof rice. It’s simple, comforting, and delicious.

INGREDIENTS

• Tatashe – 3 to 4 pieces
• Onion – 2 large
• Scotch bonnet pepper – to taste
• Sweet chilli pepper – 4 to 5 pieces
• Palm oil – 3/4 cup
• Iru, locust beans – 2 to 3 tablespoons, optional
• Salt – to taste
• Stock powder – to taste
• Smoked prawns – 3/4 cup
• Smoked fish – 2 to 3 pieces
• Beef broth – 1 cup
• Long grain rice – 3 cups
• Water – 4 to 5 cups
• Ponmo (cowhide) – few pieces, cooked
• Fried meat – a few pieces – cooked
• Ugu/Scent leaf/Basil – 1 handful

PROCEDURE

Blend together the peppers and one onion. Set aside.

Heat up the palm oil in a pot on medium heat. You only want the oil hot and not smoking.

Add one chopped onion and cook until softened.

Add the blended peppers and fry for about 5 minutes. Add the iru (fermented locust beans) this is totally optional, you can skip it. Fry for 10 minutes.

Season with some salt and stock cube and mix to combine.

Add the smoked prawns and the smoked fish and mix to combine. Add the beef broth/stock and cook for 10 minutes.

Wash the rice until the water runs clear, drain and pour into the pot.

Add some water, enough to cook the rice. About 4 to 5 cups. Cover and cook until it’s 80% done.

Add the cooked ponmo and fried meat. Cover until rice is cooked and its water is dry.

Turn off the heat and stir in the fresh scent leaf, ugu, or basil.

Serve.

WATCH THE VIDEO RECIPE

Enjoy!