There are a few things that can’t fail you and the native Jollof rice is one. For the average Nigerian who might not know how to cook properly, the good ol’ native Jollof rice has been saving lives. It is just as delicious as it is as easy to make.
3 Cups of Rice
1 Big Red Bell Pepper (Tatashe)
1 Large Onion
5/6 tablespoons of Palm Oil
3 Scotch Bonnet (Atarodo)
3 Cups Chicken/Beef Stock or whatever ‘animal’ the stock you plan to use
1 Tablespoon of Locust Beans (Iru)
3 Medium Sized deboned Smoked Fish (Eja kika), washed with warm water and salt
3/4 Cooked Ponmo, diced/sliced (If you prefer it this way)
1 Cup Smoked Prawns (Optional)
3 Tablespoons of Ground Crayfish
1 cup of Scent leaves (Efirin/Nchanwu) (Optional)
2 Seasoning cubes
Salt to Taste
First things first. Parboil the rice and set aside ( You don’t want your native rice too soft, so make sure your rice still has some ‘hardness’ after parboiling).
Blend the Bell Pepper (Tatashe), Scotch Bonnet (Rodo), 1 Onion with water (very little water).
Get a big pan(A non-stick pot would work perfectly) add palm oil. Place on your cooker on medium heat. When the oil is hot, hot enough to make the sliced onions sizzle when added.
Add sliced onion, fry till translucent, this should take roughly about 3 minutes, add locust beans, fry for about a minute.
Add the blended pepper, the seasoning cubes and salt to taste, stir and fry for 6 -7 minutes, stirring occasionally. Keep the salt minimal as you haven’t added your stock yet.
Add the stock or water if you do not have any stock, stir and let it cook for 5 minutes to thoroughly combine, add the diced Ponmo, ground crayfish, smoked prawns and shredded smoked fish (Eja Kika).
Add parboiled rice, stir and combine thoroughly. Taste for salt and seasoning.
Cover tightly and cook till rice is very tender, top up with a little more stock or water if the rice isn’t soft enough to your taste.