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.
Source and licence
"Native Jollof Rice" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Native_Jollof_Rice, revision 4513629), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Native_Jollof_Rice&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4513629
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Nigeria. Associated with Nigeria by the source's category: National Nigerian (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- A few pieces of tomato
- 2 onions
- A few fresh Scotch bonnet or habanero peppers (ata rodo)
- ½ milk cup cround crayfish
- Fermented locust bean (iru)
- Palm oil
- Meat stock or water
- Salt to taste
- 4 pieces bouillon cubes (or the equivalent amount of powder)
- 3 milk cups uncooked rice
- 2 tins of cooked titus fish (optional)
- Beef, turkey, and/or chicken meat (optional), boiled
- Sliced scent leaf (optional)
Method
- 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).