ALL RECIPESNOVEMBER 7, 2020

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.

Reading time: 2 MIN READ
Ingredients: 16 INGREDIENTS
Step photos: 1 PHOTOS
Video: VIDEO

INGREDIENTS / 16

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

METHOD / 11

2 MIN READ

01
Blend together the peppers and one onion. Set aside.
02
Heat up the palm oil in a pot on medium heat. You only want the oil hot and not smoking.
03
Add one chopped onion and cook until softened.
04
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.
05
Season with some salt and stock cube and mix to combine.
06
Add the smoked prawns and the smoked fish and mix to combine. Add the beef broth/stock and cook for 10 minutes.
07
Wash the rice until the water runs clear, drain and pour into the pot.
08
Add some water, enough to cook the rice. About 4 to 5 cups. Cover and cook until it's 80% done.
09
Add the cooked ponmo and fried meat. Cover until rice is cooked and its water is dry.
10
Turn off the heat and stir in the fresh scent leaf, ugu, or basil.
11
Serve.