A flavoursome Nigerian native jollof rice. Typically cooked with palm oil, local spices and seasonings, native jollof rice is aromatic and goes perfectly well with dried or smoked fish. Try our native jollof rice step-by-step recipe guide today.
- Palm oil
- Dried shrimps
- Ground crayfish
- Iru (locust beans)
- Smoked catfish
- Soft ponmo, diced
- 2 big onions, sliced
- Hot pepper – ata rodo (habanero pepper)
- Handfuls of ugu (pumpkin leaves)
- Seasoning cubes (Maggi or Knorr)
- Salt to taste
- Add water to the rice and place on heat to boil for 5 minutes, then rinse and keep aside.
- Place a dry pot on heat and add enough palm oil to it, and heat it up for 3 seconds.
- Add onions and garlic, and then fry for 30 seconds.
- Add the kpomo (cow skin) and the dried fish to the content and stir.
- Add meat stock to it and season the content with seasoning cubes, crayfish, ginger and salt.
- Add the rice to the content and stir very well to combine, add more water to the rice if needed and taste for salt and adjust.
- Bring the rice to a boil and keep checking it from time to time to see the level of water. Meanwhile, pluck the basil from the stalk and shred into small sizes
- Once the rice is dried, add the chopped basil and stir very well.
- Leave the rice to cook for another 5 minutes on a low heat.
- Take the rice off from heat and serve it as you want.
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