The Nigerian native Jollof Rice is also known as Palm oil Rice is a traditional tasty and rich meal. It is quite different from the popular Nigerian Jollof Rice.
Native jollof rice has palm oil as the chief ingredient; it is this palm oil that classifies it as native and gives it the traditional taste one derives from the food.
The Nigerian Native Jollof rice is a not peculiar to a particular tribe or region, but the in southern Nigeria, it is a celebrated meal.
Ingredients
- 2 cups of Rice
- Fresh pepper (blended)
- Palm Oil
- 1 whole Onion
- Smoked Fish/Dried Fish
- Cow skin
- Ground Crayfish
- Prawns
- locust bean
- Mint Vegetables (Scent Leaves)
- Seasoning cubes
- Salt
COOKING METHOD
- The first step is wash and parboil the rice. Sieve the water, wash and set aside.
- Boil the cow skin, shred and set aside.
- Wash the smoked fish, dice the onion, blend or cut the pepper, was the prawns and set aside.
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Preheat the Palm Oil on a low heat until it’s hot (do not bleach)
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Add the diced Onion and stir fry till soft
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Stir in the locust bean and fry for about a few seconds to a minute
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Add the Ground crayfish, Prawns, Dry fish, diced cow skin, pepper and Salt to taste and seasoning powder/cubes
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Add the stock and water, cover it up and bring to boil for 5minutes.
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Pour in the Rice then cook, stir and bring to boil. Increase heat to medium, until done.
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Reduce heat. Add palm oil and scent vegetables and simmer for about 2 minutes. Turn appropriately with a wooden spatula.
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Set the table and Serve.
