Nigeria / Bread
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
- tomato
- onions2
- Scotch bonnet or habanero peppers, fresh; ata rodo
- ground crayfish, source typo: cround1/2 milk cup
- fermented locust bean, iru
- palm oil
- meat stock or water
- salt, to taste
- bouillon cubes, or equivalent amount of powder4
- rice, uncooked3 milk cup
- cooked titus fish, cooked; optional2 tin
- beef, turkey, and/or chicken, optional; boiled
- scent leaf, sliced; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
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).
